Braised Pork Chops
Published April 6, 2002
- Total Time
- About 40 minutes, plus 24 hours' soaking
- Rating
- Comments
- Read comments
Advertisement
Ingredients
4 rib pork chops, 1 ½ inches thick
Brine or hot-pepper liquid (recipes follow)
3 tablespoons olive oil
Nutritional analysis per serving (4 servings)
1 gram carbs; 137 milligrams cholesterol; 430 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 7 grams saturated fat; 28 grams fat; 110 milligrams sodium; 41 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Soak the chops in brine or inject with hot-pepper liquid 1 to 24 hours before cooking. (To inject chops, fill the syringe with liquid, insert about 2 inches into the side of each chop and inject.)
- Step 2
Remove the chops from the brine and dry with paper towels.
- Step 3
Heat the oil in a Dutch oven or deep skillet over medium-high heat. Add the chops and sear until browned, about 1 minute per side. Reduce the heat to medium and add water to a depth of about ¼ inch. Cover the pan and cook 7 minutes, adjusting the heat so the water simmers steadily, adding water as needed.
- Step 4
Turn the chops and cook until they reach an internal temperature of 145 to160 degrees, 5 to 7 minutes. Remove from the pan, cover and let stand 5 minutes.
Private Notes