How to Make Braised Pork Chops

By eHow Food & Drink Editor

Rate: (12 Ratings)

This basic French technique creates an elegant and tasty dish. Serves two.

Instructions

Difficulty: Moderate

Things You’ll Need:

  • Groceries
  • Bowls
  • Braising Pan With Lid
  • Frying Pan
  • Wire Strainers
  • 1 onion - thinly sliced
  • 1/2 c. water
  • 1/2 c. dry white wine
  • 2 tbsp. unsalted butter
  • 1 stalk celery - thinly sliced
  • 2 tbsp. Dijon mustard
  • 2 (1 1/2-inch-thick) pork chops
  • 2 tsp. capers

Step1
Melt the butter in a frying pan over medium heat.
Step2
Add the pork chops and brown them on both sides.
Step3
Transfer to an oven-safe braising pan.
Step4
Cook the onion and celery in the same frying pan over medium heat for 2 to 3 minutes, stirring frequently.
Step5
Add the wine and water and bring to a boil over high heat.
Step6
Pour the mixture over the pork chops and lightly season with salt.
Step7
Cover and place in a 300-degree oven for 1 1/2 to 2 hours, until the chops are tender when pierced with a fork.
Step8
Remove the chops, strain the pan juices with a wire strainer and combine them with Dijon mustard and capers. Simmer for 2 minutes, then pour over the chops.
Step9
Serve immediately.

Tips & Warnings

  • Use a roasting pan with a tight-fitting lid if you don't have a braising pan.
  • Possible varietals for dry white wines include sauvignon blanc, pinot grigio, and some chardonnays, but whatever you have in your refrigerator should work, as long as it's not a dessert wine.

Comments

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Anonymous

Anonymous said

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on 6/30/2006 Use a vinegar variety or blend (such as Big House White), add a sprig of fresh rosemary on top of each chop before putting them in the oven. Discard the rosemary before making the sauce.

Alternatively, leave out the capers and garnish the chops with a small sprig of rosemary to serve.

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eHow Article:  How to Make Braised Pork Chops

eHow Food & Drink Editor

eHow Food & Drink Editor

Category: Food & Drink

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