Martha Stewart Braised Pork Chops

Martha Stewart braised pork chops are an easy dinner made with boneless center-cut pork chops, brown sugar and Dijon mustard, ready in 1 hour 15 minutes. Try this simple weeknight dinner for Sunday supper or a cozy family meal, since it's mostly hands-off, uses pantry staples and leaves you a tangy sauce.

Brown the chops on all sides over medium-high heat before any liquid goes in, because that crust is where the deep flavor comes from. Skip it and the pork simmers pale and bland in a sauce that tastes flat.

Martha's version comes from the Loveless Cafe cookbook and uses a tangy mix of vinegar, mustard and brown sugar instead of a heavy gravy. Because the sauce is reduced at the end until it clings to the meat, every bite gets a glossy, sweet-and-savory coating.

Martha Stewart Braised Pork Chops

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

1

hour 

10

minutes

Calories

330

kcal

Browned pork chops simmer under a lid until fork-tender, then the pan sauce is boiled down into a thick, sticky glaze. It's a hands-off braise with a tangy, savory finish.

Ingredients

• 2 tablespoons canola oil
  

• Six 6-ounce boneless center-cut pork chops, trimmed of any fat
  

• 1 teaspoon Dijon mustard
  

• 1 tablespoon red-wine vinegar
  

• 2 tablespoons light-brown sugar
  

• 1 tablespoon Worcestershire or soy sauce
  

• 1 teaspoon garlic salt
  

• Sprigs fresh parsley, for garnish
  

Directions

• Brown the chops: Heat 2 tablespoons canola oil in a large heavy-bottomed skillet over medium-high heat. Brown the six pork chops on all sides, 2 to 3 minutes per side, without moving them until they release from the pan.
• Mix the sauce: While the chops brown, stir 1 teaspoon Dijon mustard, 1 tablespoon red-wine vinegar, 2 tablespoons light-brown sugar, 1 tablespoon Worcestershire or soy sauce and 1 teaspoon garlic salt together. Add 1/3 cup water in a medium bowl and stir until the sugar dissolves, so the sauce coats the meat evenly.
• Braise until tender: Pour the sauce over the pork chops, then reduce the heat and cover the skillet. Let them cook for about 1 hour, until the pork is tender and you can cut it with a fork.
• Thicken the sauce: Transfer the pork to a serving platter. Raise the heat to medium-high and cook the sauce for about 5 minutes, until it thickens enough to coat a spoon.
• Garnish and serve: Pour the thickened sauce over the pork chops. Garnish with fresh parsley sprigs and serve right away while the glaze is still hot.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, ThermoPro instant-read thermometer, OXO 12-inch locking tongs. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use bone-in pork chops for this recipe?

Yes, bone-in chops work well here too. Boneless center-cut chops are easier to serve and eat, but bone-in cuts hold up nicely to the long braise. Check for tenderness at the 1 hour mark.

How long do leftover braised pork chops keep?

Refrigerate them in an airtight container with any leftover sauce for 3 to 4 days. To reheat, warm them in a covered skillet over medium-low heat and add a splash of water if the pan looks dry.

What can I use instead of red-wine vinegar?

Apple cider vinegar or white-wine vinegar both work in the same amount. Either one keeps the bright tang that balances the brown sugar, so use whichever you already have.

How do I keep the pork chops from steaming instead of browning?

Let the chops sit out until they reach room temperature, then pat them very dry with paper towels. Add them once the oil ripples and barely smokes, and leave them alone for a few minutes so a crust can form.

What can I do with the leftovers?

Slice the pork thin, warm it with barbecue sauce and pile it on rolls with coleslaw for sandwiches. You can also chop it finely for tacos or quesadillas, or wrap it in lettuce leaves with rice noodles and hoisin sauce.