These easy and quick Skillet Braised 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 longer days with more daylight hours to get things done. Or just to go for a walk or a swim.
But sometimes it does seem like having extra hours just creates more things to do, doesn’t it? It’s on busy days like these that I appreciate quick, simple recipes like these Skillet Braised 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 the pork chops with Oven Roasted Leeks, Stick of Butter Rice, Honey Wheat Bread, and Sweet Tea. A little Banana Pudding for dessert would be delicious, too!
What You’ll Like About This Recipe
- It takes just a few minutes to prep, so it’s a smart choice for busy days.
- The mixed Italian seasoning gives you lots of flavor without needing individual ingredients.
- The braising technique results in tender, juicy pork chops that are never dry.
WHAT PEOPLE ARE SAYING …
“I made these for my tribe last night. They were a big hit.”
— Deanne
Ingredient Notes
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- Pork Loin Chops — I prefer bone-in pork chops for this recipe, but other cuts will work as well.
- 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 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.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 190 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Skillet Braised Pork Chops
- I start by trimming most of the excess fat from the pork chops. You don’t have to remove every speck of fat, but taking most of it off helps the chops cook more evenly and stops them from curling. Keep back a little piece of the fat to use in the skillet (see Pro Tip below).
- After trimming, season both sides of each pork chop generously with salt, pepper, and Italian seasoning. Don’t skimp here. A good, heavy-handed layer of seasoning is what gives the meat a deep, savory flavor.
👉 PRO TIP: About the saved fat trimming – you’ll only need enough to render about a tablespoon of fat in the pan. If your pork chops are already very lean, just use a tablespoon of olive oil or canola instead.
- Heat a large skillet over medium-high heat and coat it lightly with cooking spray. Then add the reserved piece of the trimmed pork fat. Let that cook until there’s about a tablespoon of fat in the pan. If your chops are especially lean, just use a bit of oil instead.
- Once the fat is hot and ready, place the seasoned pork chops in the skillet. You should hear a nice sizzle when they go in. That lets you know there’s enough heat to get a good sear started.
- Let the pork chops brown well on both sides. This part takes a few minutes, but it is worth waiting for. A good golden crust adds so much flavor to the finished dish.
- After they’re nicely browned, pour in the chicken broth and bring it up to a full boil so the liquid starts to pick up all the browned bits from the bottom of the pan.
- When the broth is boiling, turn the heat to low and cover the pan. Let the chops simmer gently for about 20 to 25 minutes until they are tender and cooked through.
- Once they’re done, remove them from the skillet and set them aside on a serving plate. Then, turn the heat back up and let the broth cook down until it forms a light, flavorful sauce.
- Spoon the sauce over the pork chops just before serving. Making the pan sauce is a simple step that’s often left out, but it ties everything together and gives each chop just the right finish.
Recipe Success Tips
Cooking pork chops on the stovetop may seem pretty basic if you’ve been cooking for a long time, but a few thoughtful steps, especially for new cooks, can take this recipe from good to really delicious.
- Choose bone-in chops for better flavor and moisture. Boneless chops will work, but the bone helps keep the meat juicy while it simmers. Look for chops that are about ¾ to 1 inch thick so they don’t overcook too quickly.
- Let the pork sit at room temperature before cooking. Taking the chill off helps the meat cook more evenly. About 20 minutes on the counter while you prep the rest of the ingredients is just right.
- Sear the meat without moving it around too much. Let each side get a good, golden crust before turning. That browning adds depth to the finished dish.
- Don’t rush the simmering step. Low heat and a little patience are what make these pork chops so tender. If you cook it too fast, the meat can turn out tough.
- Reduce the pan sauce just until slightly thickened. We’re making a pan sauce here, not gravy. You’re looking for a light, savory drizzle that adds flavor without overpowering the pork.
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.
Leftovers make a great lunch the next day, especially sliced over a simple green salad with a little vinaigrette.
More Recipes You’ll Like
If you enjoy easy pork recipes that deliver on flavor without too much fuss, here are a few more I think you’ll love.
- My One Dish Pork Chops and Rice is a classic Southern supper that bakes all in one pan for easy cleanup.
- For a special occasion, try these Apple Pecan Stuffed Pork Chops. The combination is perfect for a Sunday dinner or when company’s coming.
- If you’re in the mood for something hearty and simple, this Sausage and Rice Casserole is a favorite that always hits the spot.
- And when grilling season rolls around, be sure to make my Grilled Pork Chops. They’re simple and delicious!
Questions About Braised Pork Chops
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.
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.
Pork is done at an internal temperature of 145°F. Remove it from the pan when the temperature on a meat thermometer reads 135°F, and it should continue to rise to at least 145°F while it rests.
Yes, the stovetop braising method also works well with chicken thighs or pork tenderloin medallions. Just adjust the cook time as needed, and be sure to check the internal temperature for doneness.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Skillet Braised Pork Chops
Ingredients
- 4 pork loin chops bone-in
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons Italian seasoning
- Cooking spray
- ¾ cup chicken broth
Instructions
- Remove any excess fat from chops.4 pork loin chops
- Sprinkle both sides of chops generously with salt, pepper and dried Italian seasoning.1 teaspoon salt, ½ teaspoon pepper, 2 tablespoons 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.Cooking spray
- 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.¾ cup chicken broth
- 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.
Notes
- 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
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 healthcare 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.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I made these for my tribe last night. They were a big hit. Thanks for sharing this with me.
These were very tasty!
Very good recipe. Fast, easy and taste great. I will make it again.
Made these for dinner tonight. MMMM!
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.
Looks sooo tasty, love it. I should definitely try this pork chop.
These look moist and delicious! YUM!
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.
Oh Lana these are scrumptious my dear!
I want to come to your house for dinner. I have always loved pork chops.
THese look delicious! Love pork chops!
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 pork chops were really good! Thanks for sharing!
I love these ease of these. Simplicity is key
Everybody needs a little simplicity in their lives during the summer :-)