Published: January 15, 2024 · Updated: April 10, 2024
Smothered Pork Chops
By Heartstone Farm Kitchen
Just the thought of pasture-raised pork chops bathed in red wine and spices simmering low and slow on the stove and permeating the kitchen with heavenly aromas makes me hungry. Braising is a great way to impart deep flavors into pork chops while also creating a gravy that can be spooned over everything on the plate from pork chops to potatoes. For those of you who worry about drying out your pork chops, this recipe is for you. The braising liquid keeps them nice and moist.
Smothered Pork Chops
1:30 hours
485
American
Pork
This dish can also be made in a slow cooker. Set it for 4-6 hours, checking at 4 hours.
Ingredients
3 tbsp extra virgin olive oil, divided
4 pork chops
4 slices uncooked bacon, chopped
1/2 tsp freshly ground black pepper
1 tsp salt
1 medium onion, peeled and diced
1 medium red bell pepper, cored, de-seeded, and diced
- 1/4 cup red wine vinegar
3/4 cup red wine
4 tbsp fresh thyme, chopped, divided
Directions
Preheat the oven to 325°F
Heat 1 tbsp of oil in a large frying pan over medium-high heat. Season the chops with salt and pepper and brown quickly on both sides. Place the chops in a large baking dish
3. Add the bacon to the pan and fry quickly, stirring until browned, and add half to the baking dish, reserving the other half for serving
Reduce heat and carefully add the remaining oil to the pan. Add the onion and pepper and cook for 5-10 minutes or until softened, stirring occasionally. Add to the baking dish
Add the vinegar to the pan and cook until reduced by half, scraping the bits off the base of the pan. Add the wine and half of the thyme and cook for 5 minutes longer
Pour liquid into the baking dish, cover, and cook for 50-60 minutes, or until the chops are tender
Place on serving plates, drizzle with pan sauce, sprinkle with remaining bacon and thyme, and serve with mashed potatoes, asparagus, broccoli or your favorite vegetables
