YaYa’s Braised Pork Chops
Ingredients
- 1 tsp rubbed sage
- 1 tsp dried rosemary crushed
- 1 clove garlic minced (or 1 tbsp bottled minced garlic)
- ½ tsp salt
- ⅛ tsp pepper
- 4 boneless pork loin chops 4 oz each
- 1 tbsp butter or stick margarine
- 1 tbsp olive or canola oil
- ¾ cup dry white wine or apple juice divided
- 1 tbsp minced fresh parsley
Instructions
- Combine sage, rosemary, garlic, salt, and pepper. Rub over both sides of pork chops.
- In a large nonstick skillet, brown chops on both sides in butter and oil. Remove and keep warm.
- Add ½ cup wine or juice to skillet, bring to a boil. Return chops to pan. Reduce heat, cover, and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.
- Add the remaining wine or juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook uncovered until liquid is reduced to ½ cup. Pour over pork chops and sprinkle with parsley.
Yaya’s Tips for Success
There’s just something cozy and comforting about pork chops gently braised in a skillet until they’re fork-tender and full of flavor. This dish reminds me of weekday suppers at home when Mama would whip something up that tasted like Sunday dinner. These Braised Pork Chops are seasoned with a lovely blend of sage, rosemary, and garlic, then browned and simmered in white wine or apple juice until juicy and flavorful. It’s a light recipe too, so it won’t weigh you down. Whether you serve it with mashed potatoes, roasted vegetables, or even a scoop of rice, this dish delivers hearty satisfaction without a heavy hand.
Make sure your skillet is hot before adding the pork chops so you get that beautiful golden brown sear.
Don’t skip deglazing the pan—those browned bits at the bottom are pure flavor gold.
When reducing your sauce, watch closely so it doesn’t overcook and evaporate too much. A light simmer, not a rolling boil, gives you better control.
Yaya’s Customization Ideas
This recipe is easy to tailor to your tastes. Here are some ideas:
- Try boneless chicken breasts or thighs if you don’t have pork chops.
- Use a splash of low-sodium chicken broth with a touch of apple cider vinegar for a tangy twist if you don’t have wine or juice.
- Toss in a few mushrooms or sliced onions when you’re browning the meat for added depth and texture.
Yaya’s Original Recipe Card
