Best Braised Pork Loin Chops Recipes

BRAISED PORK LOIN CHOPS

Braised Pork Loin Chops image

An easy herb rub gives sensational taste to boneless braised pork chops that can be cooked on the stovetop in minutes. The meat turns out tender and delicious. -Marilyn Larsen, Port Orange, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 teaspoon rubbed sage
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon pepper
4 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 tablespoon butter
1 tablespoon olive oil
3/4 cup dry white wine or apple juice
1 tablespoon minced fresh parsley

Steps:

Mix first 5 ingredients; rub over both sides of pork chops. In a large nonstick skillet, heat butter and oil over medium-high heat; brown chops on both sides. Remove from pan., In same pan, bring wine to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Add chops; return to a boil. Reduce heat; simmer, covered, until pork is tender, 6-8 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 218 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 351mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BRAISED PORK LOIN CHOPS WITH THYME-LEMON SAUCE

Braised Pork Loin Chops with Thyme-Lemon Sauce image

Haven't made this yet, but the recipe looks delicious and easy -- plus, it's both lowfat and lowcal! From epicurious.com.

Provided by Lizzie-Babette

Categories Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

8 thin-cut boneless pork chops
3 tablespoons lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 teaspoons grated lemons, rind of
2 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
2 teaspoons olive oil
3/4 cup low-fat milk (1%)

Steps:

Put pork in large glass baking dish.
Mix 2 T lemon juice, thyme, lemon peel and garlic in small bowl and rub mix over both sides of chops.
Cover and refrigerate at least 1 hour,& up to 1 day.
Put pork chops on baking sheet, sprinkling each lightly with flour, then salt and pepper.
Heat oil in large nonstick skillet over high heat.
Working in batches, add pork to skillet and cook until lightly browned, about 1 minute per side.
Return all pork to skillet.
Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute (add more flour, if needed to thicken).
Transfer chops to platter.
Whisk remaining 1 T lemon juice into sauce in skillet and stir to blend, about 30 seconds.
Season with salt and pepper, then pour sauce over pork and serve.