These Braised Pork Chops are a special dinner for a special occasion. Learn this simple cooking technique and make the best bone-in pork chops with lemon garlic potatoes!
Juicy pork chops, perfectly seared on each side, cooked in the same pot with potatoes are exactly what weekend and special occasion dinners call for. This dish is very simple to make and it's done and ready to serve in just 40 minutes. For this recipe, I used bone-in chops and will show you how to cut them. I cooked red potatoes until fork-tender and then toss them in oil, lemon zest and garlic. Once your chops are browned on both sides, you add the potatoes to the braiser and let everything finish cooking together. That way all the flavors merge into one fantastic dish!
- pork chops: I used bone-in chops
- salt and pepper
- olive oil
- sherry: cooking wine
- Italian seasoning
How to make Braised Pork Chops?
Cook potatoes until fork-tender. Drain and let sit covered while you cook the chops.
Season pork chops with salt and pepper on both sides. Heat up olive oil in a pan. Sear pork chops 4 to 5 minutes on each side. Transfer onto a plate. Cover with aluminum foil.
Add sherry to the braiser and de-glaze the pan. Scrape all the brown bits from the bottom of the pan. Add butter and mushrooms and cook until soft. Add Italian seasoning. Return the pork chops to the pan. Toss potatoes in lemon zest, oil and garlic. Arrange the potatoes on the side. Add water or to the pan. Cover the braiser. Let cook on medium-low heat for 15 minutes, or until the pork chops register 145 degrees F.
What are bone-in pork chops?
For this dish, you need a good cut of meat. Talk to your butcher and ask him for a bone-in pork loin. It's the best cut! It was quite inexpensive and actually, the total was less than if we bought just two chops. If you love to cook and love dishes like this, it's good to have a butcher that you can trust and can advise you.
We got a 4-pound piece that you can cut into 5 chops.
What is braising?
Braising is searing the meat at high temperature to brown the sides and the lowering the heat and cooking the dish covered to create a natural gravy.
- use a braiser pan for the best results; it's a wide, shallow pan with lid
- you can use chicken stock instead of sherry
- use a meat thermometer to ensure you don't overcook the meat, which is really easy to do with pork
What to serve with braised pork chops?
The side dish for this meal is very simple but is so good and complements the meat so well. You can skip the mushrooms and saute onion and peppers in a little bit of butter, right after you de-glaze the pan with sherry.
More side dish ideas:
- Sauteed Spinach
- Fried Cabbage
- Honey Balsamic Roasted Brussels Sprouts
- Roasted Green Beans
- Air Fryer Brussels Sprouts
More pork chop recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Braised Pork Chops
- 2 bone-in pork chops
- salt and pepper to season the meat
- 2 teaspoon olive oil
- ½ c sherry cooking wine
- ½ c water
- 1 teaspoon Italian seasoning
- ¾ c sliced white mushrooms
- 1 tablespoon unsalted butter
- 1 lb red potatoes , scrubbed, quartered
- 2 teaspoon lemon zest
- 2 garlic cloves , minced
- 1 tablespoon olive oil
- Cook potatoes until fork-tender. Drain. Let sit covered while you cook the chops.
- Season pork chops with salt and pepper on both sides.
- Add olive oil to the braiser and heat it up on medium-high heat.
- When the pan is hot, place pork chops in the braiser. Sear 4 to 5 minutes on each side.
- Transfer onto a plate. Cover with aluminum foil.
- Add sherry to the braiser and de-glaze the pan. Scrape all the brown bits from the bottom of the pan.
- Add butter, mushrooms and cook until soft.
- Add Italian seasoning. Return the pork chops to the pan.
- Toss potatoes in lemon zest, oil and garlic. Arrange the potatoes on the side.
- Add water to the pan. Cover the braiser. Let cook on medium-low heat for 15 minutes, or until the pork chops registers 145 degrees when checked with a meat thermometer.
- Plate and serve.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Use a meat thermometer to ensure you don’t overcook the meat, which is really easy to do with pork.
This post was originally published on February 9th, 2014 and updated on June 19th, 2o20.