Braised Pork Chops

pork chops

I’ve said it before and I’ll say it again, I absolutely love pork and doubt I’ll ever tire of it. As we are still in the grips of winter, stews and braises are the methods of cooking I look to – low and slow! Braised pork chops is the perfect dish to help see you through the chill. It’s packed full of flavour and requires little effort to make.

Braised Pork Chops

February 22, 2018
: 3
: 15 min
: 1 hr
: 1 hr 15 min
: Easy


  • 3 pork chops
  • 250ml chicken stock
  • 2 celery stalks chopped
  • 2 cloves crushed garlic
  • 1 medium carrot chopped
  • 1 chopped onion
  • Splash of white wine
  • 2 sprigs rosemary
  • 2 sprigs fresh thyme
  • 1 tbsp English mustard
  • 1 tbsp plain flour
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Step 1 Heat the olive in a hot frying pan and brown the chops on both sides. Remove the chops and set aside.
  • Step 2 Add the chopped onion, carrot and celery and fry on a gentle heat until the onions are translucent. Add garlic, rosemary, thyme, mustard and cook for a few minutes.
  • Step 3 Add flour, stir constantly for a few minutes, then add the wine and cook until the liquid has evaporated. Pour in the chicken stock and return the pork to the pan, stir, cover pan with a lid and cook for an hour. Serve with creamy mash.

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