Braised Butterflied Pork Chops

Pork Chops Braised With Tangy Sauce
Diana Rattray
Ratings
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
644 Calories
36g Fat
18g Carbs
58g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 644
% Daily Value*
Total Fat 36g 47%
Saturated Fat 13g 66%
Cholesterol 186mg 62%
Sodium 718mg 31%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 8%
Protein 58g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These braised butterflied pork chops are made with thick pork chops. We used chops that were about 1 1/2 inches in thickness to make the dish. You could make this recipe with pork chops on the bone or thinner chops as well.

If you make this braised pork with bone-in or chops under 1 inch in thickness, there's no need to butterfly them.

The tart sauce complements the pork nicely, and it goes well with hot cooked rice or noodles. Add a salad or steamed vegetables for a tasty everyday dinner.

Ingredients

  • 1 1/2 pounds boneless pork chops (4 chops; butterflied if thick)
  • 2 tablespoons butter (divided)
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup chopped onion
  • 1 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons Dijon mustard
  • 3/4 cup beef broth (heated; preferably low sodium or unsalted)
  • 1 heaping tablespoon chopped dill pickle
  • 2 teaspoons lemon juice
  • Kosher salt (to taste)
  • black pepper (to taste)

Steps to Make It

  1. In a large skillet, heat 1 tablespoon butter and the olive oil over medium heat.

  2. Add the pork chops and brown on both sides. You might have to do this in two batches. Remove the chops to a plate and set aside.

  3. Add the remaining tablespoon of butter to the pan; add onion and saute for 3 minutes, or until the onion is translucent. Add the flour and mustard. Cook, stirring, for 1 minute. While stirring constantly, gradually add the heated beef broth, chopped pickle, and lemon juice. Continue to simmer, stirring frequently, for 5 minutes. Taste the sauce and add salt and pepper, as needed.

  4. Return the pork chops to skillet; spoon sauce over them. Cover, reduce the heat to low, and simmer for 15 to 20 minutes, or until pork chops are tender.

Tips

  • The safe minimum temperature for pork is 145 F. Pork cooked over to temperatures greater than 170 F will be dry.
  • When choosing pork chops, look for reddish-pink meat and white fat. Avoid grayish chops or chops with yellow fat.

Recipe Variations

  • Replace the pork chops with meaty country-style ribs, boneless or bone-in.