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Braised Pork Loin Chops Recipe

Braised Pork Loin Chops Recipe

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. YIELD:4 servings

Ingredients

  • 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

Directions

  • 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.

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

Reviews for Braised Pork Loin Chops

Sort By :
MY REVIEW
Sunnygrammie
Reviewed Jul. 26, 2014

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

MY REVIEW
kgalloway2
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."

MY REVIEW
cartoncm
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."

MY REVIEW
sulynn051467
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!"

MY REVIEW
ladybugbec
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!"

MY REVIEW
2foru
Reviewed Mar. 20, 2011

"Delicious, but too salty four our taste. Next time, I'll half or eliminate the salt."

MY REVIEW
Ladylynn
Reviewed Mar. 16, 2011

"A family favorite! They're quick and easy, and great when I need a last-minute meal."

MY REVIEW
MelissaV81
Reviewed Jan. 15, 2011

"These were very simple and fast. I used chicken broth for the sauce instead of wine or apple juice and made a great sauce for the pork and mashed potatoes. Kids loved it and will definitely be making these again."

MY REVIEW
miessaj
Reviewed Aug. 10, 2010

"These were absolutely wonderful!! My whole family loved it!! We had it with salad and green been casserole and it was very quiet at the dinner table! :)"

MY REVIEW
jmae28
Reviewed Apr. 27, 2010

"I cooked this for dinner tonight and everyone LOVED it!!"

MY REVIEW
gjclmc
Reviewed Mar. 3, 2010

"Pretty easy to make and good too!"

MY REVIEW
mrsvalgal
Reviewed Feb. 16, 2010

"Wow!! I couldn't believe how good these tasted!! We ate them with brown rice, and the blend of rice with meat and sauce was absolutely delicious!!

The recipe was easy and simple to follow."

MY REVIEW
agraceberry
Reviewed Dec. 31, 2008

"These are awesome, a new family favorite."

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Wine Pairings

Full-Bodied White Wine

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