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.
- 2 tablespoons canola oil
- 36 ounces 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 sauce or 1 tablespoon soy sauce
- 1 teaspoon garlic salt
- 1 sprig fresh parsley, for garnish
- Heat oil in a large heavy-bottomed skillet over medium high heat.
- Brown pork chops on all sides, 2 to 3 minutes per side.
- Meanwhile, in a medium bowl, stir together mustard, vinegar, sugar, Worcestershire sauce, and garlic salt with 1/3 cup water.
- Pour over pork chops. Reduce heat, cover, and cook until tender, about 1 hour.
- Transfer pork to a serving platter.
- Raise heat to medium-high and cook sauce until thickened, about 5 minutes.
- Pour sauce over pork chops; garnish with parsley and serve immediately.
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?
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.
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.