Country French Pork Chops
By America's Test KitchenPublished on October 7, 2011
Yield
Serves 4
Ingredients
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thickSalt and pepper 2 teaspoons vegetable oil ¾ cups low-sodium chicken broth 2 tablespoons brown sugar 2 tablespoons red wine vinegar ½ cup pitted prunes, chopped coarse½ cup pitted green olives, chopped coarse1 tablespoon unsalted butter 2 tablespoons chopped fresh parsley leaves
Before You Begin
This recipe pairs nicely with mashed potatoes and wilted spinach.
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
- Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.
- Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.
Yield
Serves 4Ingredients
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
¾ cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
½ cup pitted prunes, chopped coarse
½ cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves
Ingredients
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
¾ cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
½ cup pitted prunes, chopped coarse
½ cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves
Ingredients
4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
Salt and pepper
2 teaspoons vegetable oil
¾ cups low-sodium chicken broth
2 tablespoons brown sugar
2 tablespoons red wine vinegar
½ cup pitted prunes, chopped coarse
½ cup pitted green olives, chopped coarse
1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley leaves
Why This Recipe Works
For our Country French Pork Chops recipe, we used bone-in chops for the best flavor and juiciest texture. We prefer rib or center-cut pork chops, and we chose chops that were at least 1 inch thick for the best compromise between quick cooking and adequate browning. Preparing the sauce in the same pan in which the pork chops are cooked gives the sauce valuable pork flavor. Briefly simmering the pork chops in the sauce allows the chops to absorb the sauce’s flavors, and enriches the sauce with the meat’s juices.
Before You Begin
This recipe pairs nicely with mashed potatoes and wilted spinach.
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chops until well browned on both sides but still pink in center, 3 to 4 minutes per side. Transfer chops to plate and cover tightly with foil.
- Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.
- Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.
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