How to Cook Pork Chops in a Braiser

How do you cook pork chops in a braising pan? Here’s one of my favorite ways—a little bit French and a whole lot easy. Enjoy.

Pork chops take well to braising. The key is to use the right cut—a nicely marbled bone-in rib or loin chop is perfect. You also don’t want to cook it too long—an internal temperature of 145°F, with a little standing time produces moist, succulent results. While the pork stands, you have time to make a sauce.

Note that when it comes to the sage leaves for this recipe, fresh is best; however, sage freezes admirably well, when you get your hands on some, just rinse and pat dry some stalks then freeze them in large plastic freezer bags. Break leaves from stems as you need them. They’ll be crumbly, but their flavor will still work for stews and braises.

Braised Sage-Honey-Mustard Pork Chops

Makes 4 servings

4 well-marbled, bone-in pork rib or loin chops, 3/4 to 1 inch thick
Salt and freshly ground black pepper to taste
1 tablespoon olive oil
1/2 cup chopped onions
1 large clove garlic, minced
8 fresh sage leaves, cut into ragged strips (chiffonade), plus more for garnish, if desired
1/3 cup dry white wine
1/3 cup homemade chicken broth or canned low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon honey

1. Preheat oven to 325°F. Sprinkle chops with salt and pepper. In a 3-1/2-quart braiser heat the olive oil over medium-high heat until it shimmers. Add the pork chops cook until brown on both sides, about 5 minutes. Remove the chops from the pan.

2. Add onions and garlic to pan; cook and stir until tender but not brown. Add sage leaves and cook 30 seconds more. Add wine and chicken broth; boil until liquid is reduced by about half. Return chops to skillet.

3. Cover dish and bake for 20 to 25 minutes or until chops are 145°F. Remove chops to a warmed platter; cover tightly with foil. Skim fat from sauce in pan. Place pan over medium-high heat; cook until liquid in pan is about 3/4 cup. Whisk in mustard and honey; cook and stir, heating gently, until well integrated into the sauce. Serve sauce over chops.