This Savory Braised Pork Recipe is a simple and satisfying meal for your dinner menu.
Tuesday night we put together a cabbage side dish that came from Emeril Lagasse, we called it Savory Cabbage with Onion and Bacon.
Easy, flavorful and most important, delicious, I wanted to serve it along side of something suitable.
We make a lot of pork recipes here on Platter Talk, as it is versatile, tasty, and quite economical for our family of boys and dads.
Often we go the route of thin, boneless cuts. Tonight however, I ventured off that path a bit and did something a bit more substantial in terms of cut of meat.
These savory braised pork loins are full of juicy flavor and great savory seasoning. At an inch or so thick it is immediately evident that these are some serious chops.
Savory Braised Pork Recipe
Braising s a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor.)
Sometimes this method is referred to as pot-roasting.
Essentially, braising relies on heat, time, and moisture to break down the tough connective tissue that binds together the muscle fibers collectively called meat, making it an ideal way to cook tougher, more affordable cuts.
This savory braised pork recipe features all of these concepts.
Although there was nothing inherently tough about this particular cut, I love the flavor the technique imparts.
As a bonus, I also find it a little fun to try a different technique every one in a while.
Adding to that bonus is the fact that this dish finishes as a mouthwatering and substantial piece of meat.
These cuts were both nearly a pound in size, yet still less than $10 for the two. We found ourselves childless at dinnertime on Tuesday and figured this would make a great dinner for two.
That was when good fortune knocked on our door; almost literally, as a wonderful couple that we love to hang out with showed up at our door.
This over-sized meal for two transitioned into a fun and delicious dinner for four, all of which led to an unexpected evening of fun company, great food, and of course good wine.
Give this one a try and find out what great things and people will come along with it. -Dan
See all of our pork recipes here!
- 1 tablespoon rubbed sage
- 1 sprig fresh rosemary stem removed
- 5 garlic cloves
- 1 teaspoon kosher salt
- fresh ground peppercorn to taste
- 2 boneless pork loin chops 1 to 1 1/2 inch thick and 8 ounces each
- 2 tablespoon butter
- 3 tablespoon olive oil divided
- 1 cup dry white wine
- 1 tablespoon minced fresh parsley for garnish optional
- Preheat oven to 350 degrees F.
- Place rosemary leaves, garlic, salt and pepper and olive oil in small food processor and process into paste.
- Add sage rub to paste and thoroughly mix.
- Rub herbal paste on both sides of pork chops.
- In a large, oven-safe skillet, heat remaining olive oil and butter over medium-high temperature.
- Brown chops on both sides in butter and oil. Remove.
- Add wine or to the skillet; bring to a boil, deglaze pan and remove from heat. Return chops to pan.
- Place skillet in oven, finish off until internal temp is 145-150 degrees, or until juices run clear, basting occasionally.
- Allow to rest for 3 minutes, plate on warm serving platter.
- Pour pan juices over pork chops; sprinkle with parsley.