Of the many recipes I’ve learned from my mother-in-law, this braised pork is a definite top contender. Unlike pan seared pork chops, which can easily be overcooked, making them dry and chewy, this recipe is consistently melt-in-your mouth delicious. This is due both to the cooking technique and the cut of meat selected. Just as marbling adds flavor to a good beef steak, a cut of pork that contains some fat will improve flavor and texture.
In the case of this recipe, avoid lean loin chops and opt instead for rack chops or collar steaks, which have a slightly higher proportion of fat. Well suited sides to accompany your pork include rice, pasta, or garlic-lemon oven roasted potatoes. Or, if you prefer to keep things light, you can also opt for a side Greek salad, pickled beets, or cabbage salad.
Ingredients
- 4 pork chops
- 6 garlic cloves
- 1/2 cup extra virgin olive oil
- 1/2 cup white wine (optional)
- 1.5 teaspoons salt
- 5 cups water
- 1 pound mushrooms
Preparation
- Heat the olive oil in a non-stick pan over medium-high heat
- While the oil is heating, peel the garlic cloves
- Once the pan is hot, brown the pork chops on both sides
- Add the garlic for the last 3 minutes of browning
- Once the meat is browned, add water, wine, and salt
- Reduce to medium heat
- Wash and slice the mushrooms and add to the pork chops
- Cover and simmer for 1 hour and 15 minutes
- Keep an eye on the water level throughout the cooking process. The pork chops should be submerged. If the pan becomes too dry, add water
- After 1 hour and 15 minutes, test the meat with a fork. If sufficiently tender, the fork should cut through the meat with little effort
- Once the meat is sufficiently tender, cook uncovered for an additional 15 minutes, allowing some of the water to evaporate and the broth to thicken
- Serve the pork chops family style on a large platter or on individual plates
- Gather any remaining broth from the bottom of the pan into a bowl or gravy boat for anyone wishing to pour some over their pork chop
