Moist, Tender, White Wine Braised Thick Cut Pork Chops

I did it. I actually used “moist” in a recipe title. Ewww. Ha! And it was a LONG title, but I bet you still cringed…

However, recipe is definitely not something you’ll cringe at if you make it! It is one of our absolute favorite dishes and everyone in my family is excited when I tell them we’re having these for dinner.

It’s shockingly simple, but when use “white wine” and “braised” in the recipe it sounds suuuper fancy. Or at least it does to me🤗.

Anyhoo, for this Recipe you will need:

2-4 thick cut, bone in pork chops

2tbsp+ avocado or olive oil

2tbsp dried, chopped onions

1 bottle white cooking wine/bone broth/stock

Generous sprinkle/crust worth’s of kosher salt and pepper (to taste)

Here’s what you do:

1. Heat oil in a deep skillet over med/high heat

2. Rinse, dry and generously salt and pepper both sides of your pork chop

3. Sear it real good on both sides over high heat.

4. Drown the chops in white wine and add your dried onions.

5 Bring wine + chops to a boil, reduce it to a simmer and simmer for 3+ hours. Voila!

* The sauce this makes is so delicious, I often use it to cook the broccoli in. My son really likes that saucy “Chinese food” style broccoli so sometimes I’ll cook the broccoli in the braising liquid, add arrowroot as the thickening agent and he gobbles it right up!

I will often eat any leftovers in a salad the next day as well!

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