Red Wine-Braised Pork Chops

Name: Red Wine-Braised Pork Chops
Yield: Serves 4
Cuisine: US & Canada
Ingredients: , Salt and pepper; 4 (10- to 12-ounce), bone-in pork blade chops, 1 inch thick; 2 teaspoons, vegetable oil; 2 , onions, halved and sliced thin; 5 , sprigs fresh thyme plus 1/4 teaspoon minced; 2 , garlic cloves, peeled; 2 , bay leaves; 1 (1/2-inch) piece, ginger, peeled and crushed; 1/8 teaspoon, ground allspice; 1/2 cup, red wine; 1/4 cup, ruby port; 2 tablespoons plus 1/2 teaspoon, red wine vinegar; 1 cup, low-sodium chicken broth; 2 tablespoons, unsalted butter; 1 tablespoon, minced fresh parsley

5 comments

Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.

SERVES4

TIME2¼ hours, plus 30 minutes brining and 30 minutes resting

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WHY THIS RECIPE WORKS

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 ti...

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