Savory Pork Chops

Are you as busy as we are right now? I love long summer days. So much more daylight hours to get things done. Seems like having those extra hours just creates more things to do, though, doesn’t it? This week we’re getting ready for a weekend trip to a ship’s reunion where BeeBop will get to see some of the guys he served with the in the Navy over twenty years ago. It’s going to be so much fun! Oh, and we’re having dinner guests tomorrow night, too. And, oh yeah, we’re having overnight guests next week. As I said, we’re just a little busy right now.

It’s days like these that I appreciate quick and simple recipes like these savory pork chops. Quick to prepare, they cook while you get everything else ready for dinner. To get started, trim any extra fat from four nice, large pork chops. Set the fat aside and sprinkle both sides of the chops generously with salt, pepper and dried Italian seasoning.

Meanwhile, heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the reserved fat that you trimmed from the pork chops. You only want enough to render about a tablespoon of fat in the pan. When the fat has rendered, add the pork chops to the pan and brown them well on both sides. Add the chicken broth in with the pork chops and bring it up to a boil. Cover the pan and reduce the heat to low. Simmer until chops are done throughout. Approximately 20-25 minutes.

Remove the pork chops from the pan and set them aside. Increase the heat to bring the liquid to a boil. Continue cooking until the pan juices are reduced to a thin sauce. Spoon the pan sauce over the chops and serve.

Enjoy!

Savory Pork Chops
 
Prep time
Cook time
Total time
 
Pork chops seasoned with Italian herbs and braised stovetop
Serves: 4 servings
Ingredients
  • 4 pork loin chops, bone-in
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 tblsp. Italian seasoning
  • Cooking spray
  • ¾ cup chicken broth
Instructions
  1. Remove any excess fat from chops.
  2. Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
  3. Heat a large skillet over medium-high heat. Coat the pan with cooking spray and add a small amount of the trimmed fat from the pork chops. You want enough to render about a tablespoon of fat.
  4. When the fat has rendered, add the pork chops to the pan.
  5. Brown well on both sides.
  6. Add the chicken broth and bring up to a boil.
  7. Cover the pan and reduce the heat to low.
  8. Simmer until chops are done throughout. Approximately 20-25 minutes.
  9. Remove the pork chops from the pan. Increase the heat to bring the liquid to a boil. Continue cooking until reduced to a thin sauce. Spoon the pan sauce over the chops and serve.
Notes
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Comments

  1. says

    These pork chops look so easy and very moist (dry pork chops are always a worry). I’d love if you’d consider sharing this on our online Get Grillin’ & summer barbecue event (it’s entree week).

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