Best Country French Pork Chops Recipes

Country French Pork Chops image

Provided by SusieQusie

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork chops, 1 inch thick
salt
pepper
2 teaspoons vegetable oil
3/4 cup chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, coarse chopped
1/2 cup green olives, coarse chopped
1 tablespoon butter
2 tablespoons fresh parsley, chopped

Steps:

Season chops to taste with salt andpepper.
Heat oil in skillet over medium high heat and add chops. Cook until well browned on both sides but still pink in the center, 3-4 minutes per side.
Remove from skillet, place on platter and cover.
Add broth to skillet and bring to a boil, scraping up browned bits with a spoon.
Add brown sugar, red wine vinegar, prunes, and olives; simmer till sauce thickens, 4 to 5 minutes.
Whisk in butter and parsley.
Reduce flame to medium low; return chops and accumulated juices to skillet.
Simmer, turning chops once or twice, until sauce clings and meat is completely cooked, 3-5 minutes.
Serve at once.

Nutrition Facts : Calories 354.2, Fat 19.7, SaturatedFat 7.1, Cholesterol 82.7, Sodium 234.9, Carbohydrate 20.6, Fiber 1.6, Sugar 14.9, Protein 24

Country French Pork Chops Recipe - (4.8/5) image

Provided by á-68271

Number Of Ingredients 10

4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
3/4 cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prunes, chopped coarse
1/2 cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves

Steps:

1. Brine pork chops in 3 cups water and 3 TBS kosher salt for at least four hours (initially dissolve salt in one cup hot water). Heat cast-iron large skillet with 2 TBS olive oil in 400 degree oven. Remove from oven and place over medium-high heat. Cook chops until browned on one side (3-4 minutes) then turn over and transfer skillet back to oven for 6-10 minutes to finish cooking (less for thin chops and more for thicker chops). Transfer chops to a plate and cover tightly with foil. 2. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste. 3. Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

Country French Pork Chops image

Provided by KitchenDude

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

4 bone-in pork rib chops or 4 center-cut pork chops, about 1 inch thick
table salt & fresh ground pepper
2 teaspoons vegetable oil
3/4 cup low sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1/2 cup pitted prune, chopped coarse
1/2 cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves

Steps:

Pat pork chops dry with paper towels and season with salt and pepper.
Heat oil in large skillet over medium-high heat until just smoking.
Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side.
Transfer chops to plate and cover tightly with foil.
Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon.
Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes.
Whisk in butter and parsley and season with salt and pepper to taste.
Reduce heat to medium-low and return chops and accumulated juices to skillet.
Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes.
Transfer chops to platter and spoon sauce over them.
Serve.