Braised Pork Loin Chops Recipe
Braised Pork Loin Chops Recipe photo by Taste of Home

Braised Pork Loin Chops Recipe

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An easy herb rub gives sensational taste to these boneless pork loin chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. —Marilyn Larsen of Prot Orange, Florida
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 teaspoon rubbed sage
  • 1 teaspoon dried rosemary, crushed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine or apple juice, divided
  • 1 tablespoon minced fresh parsley

Nutritional Facts

1 each: 232 calories, 11g fat (4g saturated fat), 79mg cholesterol, 383mg sodium, 1g carbohydrate (0g sugars, trace fiber), 24g protein Diabetic Exchanges:3 lean meat, 1-1/2 fat


  1. Combine the 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.
  2. Add 1/2 cup wine or juice to the 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.
  3. 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 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.
Originally published as Braised Pork Chops in Light & Tasty February/March 2002, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jul. 26, 2014

"Made this for dinner tonight. My husband loved them. Will definitely make again."

Reviewed Jan. 11, 2013

"My whole family enjoyed these. Pork chops are not my favorite but I actually look forward to them when fixed like this."

Reviewed May. 8, 2012

"The flavor was wonderful, but the meat turned out VERY dry. This was a very short braising time, which I think was the problem. Maybe a fattier meat next time, and a longer time cooking."

Reviewed Mar. 14, 2012

"I did not have the time to do the braising and instead just used the rub without the salt. They were still delicious!"

Reviewed Feb. 2, 2012

"Just made this for dinner tonight. It was fantastic and easy to make. I used savory instead of sage. Will definitely be making this recipe again!"

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