Ultimate Braised Pork Chops The Best Recipes

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Ultimate Braised Pork Chops

"These are absolutely the tastiest, tenderest, moistest pork chops you will ever eat, attested to by everyone that has ever had them. I don't recommend using pork chops thicker than 1 inch."

Ingredients :

• 2 pork loin chops, less than 1-inch thick
• salt and freshly ground black pepper to taste
• 2 tablespoons all-purpose flour, or as needed
• 2 large eggs, beaten
• 1/2 cup panko bread crumbs
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 1/2 teaspoon dried thyme
• 1/4 cup Pinot Grigio wine
• 2 cups chicken stock
• 3 tablespoons butter
• 1/4 cup all-purpose flour

Instructions :

Prep : 15M	Cook : 2M	Ready in : 1H

• Preheat the oven to 350 degrees F (175 degrees C).
• Pat pork chops dry with paper towels and season both sides liberally with salt and pepper.
• Pour flour, beaten eggs, and panko into separate bowls. Dredge seasoned pork chops in flour, eggs, and panko, in that order.
• Heat 2 tablespoons butter and oil together in a large oven-safe skillet over medium-high heat, swirling to coat. Add pork chops to the skillet as soon as the butter stops foaming. Sear until golden brown, about 2 to 3 minutes per side, adjusting heat to prevent burning. Transfer pork chops to a plate.
• Stir thyme into the skillet. Add white wine and deglaze by scraping the bottom of the skillet. Cook until wine is reduced by half, 3 to 5 minutes. Add chicken stock and bring to a boil. Return pork chops to the skillet and cover.
• Bake pork chops in the preheated oven for 30 minutes.
• Meanwhile, melt 3 tablespoons butter in a small saucepan over medium heat. Add flour when butter has stopped foaming and stir until it reaches the color and consistency of peanut butter, about 5 minutes. Set roux aside.
• Remove skillet from the oven and place on the stovetop. Transfer pork chops to a plate using tongs. Bring contents of the skillet to a simmer over medium heat and add roux 1 tablespoon at at time until sauce thickens to desired consistency, 3 to 5 minutes more. Season with salt and pepper and return pork chops to the skillet. Serve immediately.

Notes :

• If your skillet does not have an ovenproof cover, aluminum foil works fine.
• Store unused roux in a covered container in the refrigerator for up to 1 week.

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