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
- Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat.
- 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.
- Add garlic to the skillet and saute for 1 or 2 minutes. Be careful not to over-brown or burn the garlic.
- Return the pork chops to the skillet.
- 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.
- 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.
- Sprinkle chops with fresh parsley before serving.
Ready in: 1 Hr 15 Min