Red Wine-Braised Pork Chops

From Pork Chops and Lentil Salad

Red Wine-Braised Pork Chops

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...

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 tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops.

Watch the Full Episode

Season 13, Ep. 1305
Pork Chops and Lentil SaladSeason 13, Ep. 1305

Test cook Julia Collin Davison uncovers the secrets to perfect Red Wine-Braised Pork Chops. Next, host Christopher Kimball reveals the test kitchen’s best tips for storing, chopping and handling fresh...