Red Wine-Braised Pork Chops
Prep time
Cook time
Total time
Serves: 4
  • Salt and pepper
  • 4 bone-in pork blade chops, 1″ thick (2-1/2 to )
  • 2 teaspoons vegetable oil
  • 2 onions
  • 5 sprigs fresh thyme plus ¼ teaspoon minced
  • 2 garlic cloves
  • 2 bay leaves
  • ½″ long piece ginger
  • ⅛ teaspoon ground allspice
  • ½ cup red wine
  • ¼ cup ruby port
  • 2 tablespoons plus ½ teaspoon red wine vinegar
  • 1 cup chicken broth
  • 2 tablespoons butter
  1. Dissolve 3 tablespoons salt in 1½ quarts cold water in large container. Submerge chops in brine, cover, and refrigerate for 30 minutes to 1 hour.
  2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Remove chops from brine and pat dry with paper towels. Trim off meat cap and any fat and cartilage opposite rib bones. Cut trimmings into pieces. Heat oil in Dutch oven over medium-high heat until shimmering. Add trimmings and brown on all sides, 6 to 9 minutes. Add Pork Chops and sear on both sides. Remove the pork chops and set aside
  3. Reduce heat to medium and add onions, thyme sprigs, garlic, bay leaves, ginger, and allspice. Cook, stirring occasionally, until onions are golden brown, 5 to 10 minutes. Stir in wine, port, and 2 tablespoons vinegar and cook until reduced to thin syrup, 5 to 7 minutes. Add chicken broth, spread onions and pork scraps into even layer, and bring to simmer. Arrange pork chops on top of pork scraps and onions.
  4. Cover, transfer to oven, and cook until meat is tender, 1¼ to 1½ hours. Remove from oven and let chops rest in pot, covered, 30 minutes. Transfer chops to serving platter and tent with aluminum foil. Pour braising liquid through fine-mesh strainer set over large bowl; discard solids. Transfer braising liquid to fat separator and let stand for 5 minutes.
  5. Wipe out now-empty pot with wad of paper towels. Return defatted braising liquid to pot and cook over medium-high heat until reduced to 1 cup, 3 to 7 minutes. Off heat, whisk in butter, minced thyme, and remaining ½ teaspoon vinegar. Season with salt and pepper to taste. Pour sauce over chops, sprinkle with parsley, and serve.
When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops

Look for chops with a small eye and a large amount of marbling, as these are the best suited to braising. The pork scraps can be removed when straining the sauce in step 4 and served alongside the chops. (They taste great.)
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