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!
Pork chops seasoned with Italian herbs and braised stovetop
Ingredients
- 4 pork loin chops, bone-in
- 1 tsp. salt
- ½ tsp. pepper
- 2 tblsp. Italian seasoning
- Cooking spray
- ¾ cup chicken broth
Instructions
- Remove any excess fat from chops.
- Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.
- 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.
- When the fat has rendered, add the pork chops to the pan.
- Brown well on both sides.
- Add the chicken broth and bring 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. 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.
Other pork chop recipes you might enjoy from around the Internet:
- Peppered Pork Chops from Amanda’s Cookin’
- Drick’s Rambling Cafe’s Creole Pork Chops Piquante
- Honey Thyme Chops from Kayotic Kitchen
- Pork Chops in Cream Sauce from bell’alimento
- Cherry Glazed Pork Chops from Karen at Our Life in the Kitchen
{ 13 comments… read them below or add one }
I love these ease of these. Simplicity is key
Everybody needs a little simplicity in their lives during the summer :-)
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).
Thanks, Dara, and yes these do stay moist. I’ve been following your event and it’s lots of fun!
THese look delicious! Love pork chops!
I want to come to your house for dinner. I have always loved pork chops.
Oh Lana these are scrumptious my dear!
I love how you turn the cooking liquid into a sauce…I bet it tastes delicious!
Yes, Aggie, just boil down the cooking liquids and pour over. Easiest sauce ever.
These look moist and delicious! YUM!
Looks sooo tasty, love it. I should definitely try this pork chop.
now this is an easy one, and sounds mighty tasty too… hope all goes well this weekend
Thanks, Drick! We’re so looking forward to this reunion and, most of all, some time away from work.
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