These easy and quick Braised Skillet Pork Chops are seasoned with Italian herbs and simmered on the stovetop until tender. This is a quick, savory dinner recipe for busy days.
Are you as busy as I am right now? I love long summer days. There are so many more daylight hours to get things done. Or to go for a walk or a swim.
But sometimes it seems like having those extra hours just creates more things to do, doesn’t it? It’s on busy days like these that I appreciate quick and simple recipes like these Braised Skillet Pork Chops.
This recipe will take you just 5 minutes to prep and then it happily cooks on its own while you get everything else ready for dinner. For a complete meal, serve with Oven Roasted Leeks, Stick of Butter Rice, Honey Wheat Bread, and Sweet Tea. A little Banana Pudding for dessert would be delicious, too!
Ingredients You’ll Need
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- Pork Loin Chops (I prefer bone-in pork chops for this recipe but other cuts will work as well.)
- Salt and Pepper (Of course!)
- Italian Seasoning (Mixed Italian seasoning is usually a blend of basil, oregano, rosemary, thyme, and marjoram. You can purchase it in any grocery store or simply combine the herbs yourself. I also make this recipe with herbes de Provence for a slightly different flavor profile.)
- Cooking Spray (Or use a drizzle of oil.)
- Chicken Broth (Purchased or homemade if you have it on hand.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Skillet Braised Pork Chops
- To start, 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 (or a tiny bit of oil) and add a small amount of the reserved trimmed fat.
TIP: You’ll only need enough to render about a tablespoon of fat in the pan. If your pork chops are very lean, substitute a tablespoon of oil (olive oil or canola).
- When the fat has rendered, add the pork chops to the pan and cook until golden brown on both sides.
- When the chops are nicely browned, add the chicken broth and bring it to a boil.
- Cover the pan and reduce the heat to low. Simmer until the pork 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.
What can I substitute for Italian seasoning?
If you don’t have Italian seasoning or don’t want to buy it, it’s very easy to mix it yourself. In a small bowl, mix 1 tablespoon dried oregano, 2 teaspoons each of dried basil and dried thyme, and 1/2 teaspoon of crushed dried rosemary. If you have dried marjoram, add 1/2 teaspoon of it as well. Use what you need for the recipe and store the rest in a little jar with a tight-fitting lid.
How can I stop my pork chops from curling?
Pork chops can have a tendency to curl around the edges when cooking. Removing the outer layer of fat and making several small cuts around the outer edge of the pork chop should help it lie flat in the pan.
How can I tell when pork chops are done?
Pork is done at an internal temperature of 145 degrees. Remove it from the pan when the temperature on a meat thermometer reads 135 and it should continue to rise to at least 145 while it rests.
Storing the Leftovers
Any leftovers should be stored in the refrigerator and will keep for 2-3 days. Reheat in the microwave or on the stovetop over very low heat.
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Braised Skillet Pork Chops
- 4 pork loin chops bone-in
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Italian seasoning
- Cooking spray
- ¾ cup chicken broth
- 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.
- Pork is done at an internal temperature of 145 degrees. Remove it from the pan when the temperature on a meat thermometer reads 135 and it should continue to rise to at least 145 while it rests.
- Any leftovers should be stored in the refrigerator and will keep for 2-3 days. Reheat in the microwave or on the stovetop over very low heat.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 21, 2011. It has been updated with new photos and additional information.