Loveless Cafe's Braised Pork Chops

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

These are absolutely amazing! While home with the flu, I saw the chef from the Loveless Cafe in Tennessee on the Martha Stewart show. She made these pork chops on the show and they looked so good that I had to try them. My entire family loved them. As usual, I reduced the sugar content by using Splenda's brown sugar instead of the real stuff. I also doubled the sauce, which you won't regret. Note: Recipe from "Southern Country Cooking from the Loveless Cafe," by Jane and Michael Stern.

Ingredients Nutrition


  1. Heat oil in a large heavy-bottomed skillet over medium high heat.
  2. Brown pork chops on all sides, 2 to 3 minutes per side.
  3. Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
  4. Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
  5. Transfer pork to a serving platter.
  6. Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
  7. Pour sauce over pork chops; garnish with parsley and serve immediately.
Most Helpful

3 5

The sauce is delicious! I made this recipe twice. I used 3/4 inch boneless loin chops, seared 2 minutes each side. The first time I braised for 45 minutes and the second time for 30 minutes. Both times the chops were overcooked and dry. Does anyone have any suggestions?

5 5

Delicious! I've been braising pork chops for almost 30 years and it's one of the best ways to cook them. I don't intentionally purchase thin pork chops but I don't buy the thick ones either. Look for the "center cut" pork chops with the bone in. I've never had a problem with them being dry. I usually don't bother trimming the fat off since there's not much of it. I lightly brown the pork chops before adding the sauce. If you overdo it on the browning they will be dry. I don't double the sauce since it has a pretty strong flavor to me; a little goes a long way. Make sure you cover the pan with the lid to keep moisture in (no gap for venting). After I add the sauce I turn it down low to simmer. If you're worried they might dry out you can cook them for less time. I only cooked them for 50 minutes tonight and they were perfect.

1 5

Made the recipe exactly as written. Your chops will turn to dry sawdust. But the sauce is quite delicious. This would work with a less-lean cut of pork. Maybe a pork tenderloin browned on both sides, then braised for a total of 20 minutes.