Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful

Submitted by Peter Steriti

"This technique produces chops that are incredible flavorful, glazed and slightly crisp on the outside, tender and moist on the inside.  I’ve been making chops this way for years and haven’t found another producing chop more mouthwatering than these.     They are made with an easy four step process using few ingredients and minimal pampering.  Pork chops are rubbed with Tuscany seasoning and refrigerated for several hours or more.  When ready to cook, chops are placed in a pan with high sides.  Chicken stock is added, the pan covered and burner set to high heat.  Once broth is evaporated, chops are seared on both sides in their own fat.  Lastly wine is added to deglaze and caramelized.  Finished chops are absolutely delicious. Rib eye chops are also economical.  Selecting chops well marbled in their large centers will be more most when finished.   Recipe below is made with 4 large chops and will generously serve four hardy eaters."

 

• Ready In: 1hr 30mins
• Ingredients: 5
• Yields: 4 chops
• Serves: 4

ingredients

• 4 one inch thick pork rib eye
• tuscany seasoning
• 14 1⁄2 ounces low sodium chicken broth
• 3⁄4 cup red wine (or dry white)
• olive oil, as needed

directions

1. Liberally sprinkle chops with Tuscany season all around.  Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
2. Place chops in a high rimmed pan.  Add the can of chicken broth, cover and place over high heat.  When broth reduces by about half, flip chops over.  Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides.  Add a small amount of olive oil to supplement fat if needed.
3. Add wine.  When nearly evaporated, a minute or two, glace chops on both sides and remove.  Swirl some additional wine to deglaze the pan.  Pour over chops and serve.
4. Note:  White wine is traditionally used with pork.  I prefer the robust flavor of a hardier red wine.  Chops are bold enough to handle red.