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Pork Chop Dinner

Doesn't good, juicy pork chops for dinner tonight sound good?

Y'all enjoy! See you next week!

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Braised Boneless Pork Chops

Tender, boneless pork chops complemented by a savory, slightly sweet sauce makes for a memorable meal. Nice combination of flavors.

  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 4 boneless pork chops, 1/2 to 3/4 inch thick
  • salt and freshly ground black pepper
  • 2 cloves garlic, minced (or 1 teaspoon minced garlic from a jar)
  • 1/2 cup chicken broth
  • 1/4 cup apple juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley


  1. Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat.
  2. Add the pork chops, and brown for 3 to 4 minutes turning once. Sprinkle both sides of chops with salt and pepper. Transfer browned pork chops to a plate; set aside.
  3. Add garlic to the skillet and saute for 1 or 2 minutes. Be careful not to over-brown or burn the garlic.
  4. Return the pork chops to the skillet.
  5. Combine the chicken broth, apple juice, Dijon mustard, vinegar, brown sugar and Worcestershire sauce in a small bowl. Stir well until brown sugar is dissolved. Pour the mixture over the pork chops in the skillet.
  6. Increase heat until mixture begins to boil. Cover skillet tightly and lower the heat. Cook over low heat for 45 minutes to 1 hour, or until chops are tender.
  7. Sprinkle chops with fresh parsley before serving.

More: Orange Glazed Pork Chops, Pork Chops Baked with Apples

Lone Star List

Here are some things that caught my eye this week!

  1. Texas Monthly: Dozier's Has Been Making Traditional Texas Barbecue for 63 Years. Under New Pitmaster Jim Buchanan, It's Even Better.
  2. On Sutten Place: Skillet Honeycrisp Apple Cobbler Recipe
  3. Dallas Observer: Dallas' Donna Collins is the Jelly Queen.
  4. Two Sleevers: Split Pea Soup with Ham recipe
  5. New in the Book Pile!
    Southern Smoke by Matthew Register.

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