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–+ servings

Mom's Slow-Braised Pork Chops

If these chops are being served as part of an Italian-style meal, preceded by pasta, rice or soup, and accompanied by several side dishes, one per person should be enough. Without a pasta course, an average eater could easily consume two of these and someone with a hearty appetite could eat three or four! A sauté pan with a very heavy bottom is needed to avoid hot spots. The chops will be cooked on low heat for most of the time and it is important that the pan conduct the heat well to avoid hot and cool spots for optimum browning. I prefer center-cut pork loin chops, these have a bit of loin and a bit of tenderloin, essentially the same cut as a T-bone steak. Loin chops (without the tenderloin), as shown in the pictures, work well too.
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Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings: 2 people
Ingredients Method Notes

Ingredients
  

  • 4 thin pork chops center cut or loin cut
  • garlic powder
  • salt
  • black pepper freshly ground
  • 1/4 cup oil corn, canola or olive
  • 1/3 cup dry white wine
  • water

Method
 

  1. Season the chops generously with salt, pepper and garlic powder.
  2. Using a sauté pan that has a very heavy bottom and that is large enough to hold the chops without crowding, heat the oil until it just begins to smoke over high heat.
  3. Add the chops and reduce heat to medium high.
  4. Cook the chops, undisturbed, until nicely browned, approximately 2 minutes.
  5. Turn the chops over. If the oil was very hot when the chops were added and if you didn't disturb them while they browned, they should easily release from the pan without sticking.
  6. Brown other side. Approximately 2 minutes.
  7. Turn the chops over. Have the cover ready. Add the wine, immediately cover the pan, and turn the heat to low.
  8. Cook, covered, until the wine evaporates, 15 minutes more or less.
  9. After the wine evaporates the pan juices will start to brown. When they do, add 2-3 tablespoons of water and turn the chops over. Cook, covered, until the water evaporates and pan juices get a little bit darker.
  10. Repeat this process until the chops are falling apart tender and the pan juices are a deep brown. This will take 1 ½ to 2 hours.
  14. At the end there should only be a couple of tablespoons of water plus the oil in the pan. Pour this sauce over the chops when serving. It should have a rich umami porky flavor.

Notes

I rarely use garlic powder. The dishes for which I consistently use garlic powder instead of fresh garlic are Italian slow-roasted poultry, the pork chops featured in this recipe, and steaks. I find that I just can’t get the flavor that I want from fresh garlic in these instances.
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