Slow braising pork chops in the oven results in tender, succulent meat that practically falls off the bone. Here’s how to achieve this level of perfection in your own kitchen.
Choosing the right cuts of pork chops
Opt for bone-in pork chops with a thick layer of fat. This will help keep the meat moist and add flavor during the long cooking process.
Seasoning the pork chops
Generously season the pork chops with salt, pepper, and your favorite herbs and spices. Allow the chops to sit at room temperature for at least 30 minutes to let the flavors penetrate the meat.
Searing the pork chops
Heat a heavy-bottomed skillet over high heat and sear the pork chops on each side until they develop a golden brown crust. This step locks in the juices and adds depth of flavor to the dish.
Braising the pork chops
Transfer the seared pork chops to a Dutch oven or a deep baking dish. Add your choice of liquid, such as broth, wine, or apple cider, until the chops are partially submerged. Cover tightly with a lid or foil.
Cooking low and slow
Place the covered dish in a preheated oven at a low temperature, around 300 degrees Fahrenheit. Allow the pork chops to braise for at least 2-3 hours, or until the meat is tender and easily pulls apart with a fork.
Finishing touches
Once the pork chops are done cooking, remove them from the oven and let them rest for a few minutes before serving. Spoon some of the braising liquid over the meat for added flavor.
Serve and enjoy
Serve the slow-braised pork chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a crisp salad. The meat should be so tender that it practically melts in your mouth.
In conclusion, slow braising pork chops in the oven is a foolproof way to achieve fall-off-the-bone perfection. Follow these simple steps and enjoy a delicious and satisfying meal that will impress your family and friends.