Loveless Cafe's Braised Pork Chops

Submitted by Mama Schmid

"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."

 

• Ready In: 1hr 15mins
• Ingredients: 8
• Serves: 6

ingredients

• 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

directions

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.

Reviews

[seascape]

I think the previous reviews must be duds, as I do not understand how this recipe gets 4-5 stars. I would not cook it again it is certainly nothing special, in fact totally boring. Don't waste your time or ingredients!

 

[Barry W.]

I enjoy the sauce, but cannot figure how they settled on the hour cook time. In my experience, just braising until the internal temperature hits 135-140 (more like 15-20 minutes) and then wrapping the pork in foil to let the carryover finish the meat while the sauce reduces always results in perfectly tender, juicy chops.

 

[William G.]

this receipe is not to my liking.If you like overcooked meat that has no juice or flavor other than the sauce-you will like this.I will not cook pork chops this way again.

 

[pbalb]

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?

 

[Carol T.]

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.