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Braised Pork Chops

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These tender braised pork chops are simmered in a simple savory sauce for out of this world results.  These flavorful pork chops are a perfect entrée for a filling home style dinner.

close up of braised pork chop with corn and hawaiian roll on dinner plate.

If you are looking for a tasty stick to your ribs meal, you are in the right place. Thick cut pork chops are braised in a fabulous sauce that gives them both flavor and that pretty glossy finish.

The recipe is adapted from the Lovelace Cafe’s menu, so you know it has to be good. It is a perfect homestyle dinner that is easy and delicious.

I was raised in a meat and potato family and I live with two meat and potato loving dudes now. So I am always interested in different ways to serve the staples, like chicken breasts and pork chops.

pouring braising liquid over pork chops in electric skillet.

Luckily this recipe is super simple to put together. It just takes a minute to put the sauce together.

Once the chops are browned, you poor it over the top and let the braise away. That low moist heat results in really tender meat.

Plus the flavor has plenty of time to concentrate and cook in. At the end, just release the steam and thicken the sauce.

That is where these pork chops pick up their shine. Plus it coats them in goodness!

On this particular night we enjoyed them with homemade Hawaiian rolls and Parmesan skillet corn. The would also be fabulous with cheesy potatoes if you really want to stick to the meat and potatoes (and bacon!) theme.

 MiMi originally made this recipe for us back in 2015. I thought it was time to share them with you again.

4 braised pork chops with thickened sauce in large electric skillet.

 So I made some for supper and snapped some new pictures. I also added a printable recipe card for your convenience.

I hope you enjoy them as much as we did! Now here is what we had to say about them 5 years ago:

This is one of the recipes MiMi picked to make for her Loveless Cafe inspired menu for family dinner.  We all love pork chops, so she knew this would be a hit.

The braising liquid was full of wonderful flavors that really complimented the pork, and of course the low and slow method of braising the chops left them super tender.

Dinner plate with large braised pork chop with shiny brown glaze served with cheesy corn and a homemade pineapple Hawaiian dinner roll.

We each enjoyed our large pork chop and my husband enjoyed two!  I don’t normally think of braising my chops (unless it is in mushroom soup gravy), but I may have to try some more variations on this!

These pork chops definitely made for a hearty, stick to your ribs main dish for our southern comfort food feast!

Ideas for variations

While the recipe was designed for pork chops, there is no reason you couldn’t use boneless skinless chicken breasts. Just use an instant read thermometer to make sure the center of the thickest part reached 165 F before reducing the braising liquid and serving.

If you are reducing the amount of refined sugar you eat, feel free to sub in maple syrup instead of the brown sugar. Or use honey, but start with a couple of teaspoons rather than a full Tablespoon.

We like our garlic, so sometimes we add a little extra garlic powder or chopped garlic to the mix.

We love using bone-in pork chops that are at least a half inch thick for this recipe. Feel free to experiment with whatever you like best!

Our electric skillet

We have a giant electric skillet that my husband loves. We got it as a wedding present 10 years ago and it’s still going strong.

I’ll be honest and tell you I don’t think to use it very often. I tend to gravitate towards the stove.

My husband, however, loves it. He pulls it down for everything from omelets to French toast.

It is the perfect way to braise these pork chops though, because it’s easy to control the heat. Plus you can see exactly what’s going on in there through the glass lid.

fork with tender piece of pork chop on it showing white center vs. dark sticky glaze on the outside.

If you have a smaller electric skillet and your pork chops don’t all fit at once, just brown them in batches. Overlap them a bit to braise, then rearrange them once or twice while they’re cooking.

That way they all have a chance to cook in the sauce for a while. Plus it gives them a better chance to cook evenly.

If you don’t have an electric skillet, just use your stove! Cook them in a cast iron braiser or deep saute pan with a lid.

I have another fun pork chop recipe coming towards the end of the month. So keep an eye out for that.

More great pork chop recipes

The combination of tender pork chops and cheesy potatoes is hard to pass up.  When they are baked together the flavor combination is magnified, so this casserole is out of this world good.

Honey mustard pork chops are perfect for a busy night. This recipe is easy and oh so good!

Make your pork chops and scalloped potatoes in the same pan for even bigger flavor and fewer dishes! Maw-Maw definitely had the right idea when she started making this delicious dinner!

What are your favorite ways to make pork chops? Tell me all about them in the comments below!

Braised pork chop with thickened sauce served with creamed corn and a homemade hawaiian roll.

Braised Pork Chops

Servings: 6 Servings
Author: Carlee
These tender and flavorful pork chops are simmered in a simple savory sauce for out of this world results. Braised pork chops are a perfect entrée for a filling home style dinner.
4.85 from 20 ratings
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes


  • 4-6 pork chops
  • ¼ cup vegetable oil
  • cup water
  • 1 Tablespoon prepared mustard
  • 1 Tablespoon vinegar
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon garlic salt
  • salt & pepper


  • Heat the oil in a large skillet with a lid, or an electric skillet over medium-high heat.
    ¼ cup vegetable oil
  • Sprinkle the chops with salt and pepper and brown both sides in the skillet.
    4-6 pork chops
  • Mix the water, mustard, vinegar, brown sugar, Worcestershire and garlic salt. Pour over browned pork chops.
    ⅓ cup water, 1 Tablespoon prepared mustard, 1 Tablespoon vinegar, 1 Tablespoon light brown sugar, 1 Tablespoon Worcestershire sauce, 1 teaspoon garlic salt
  • Cover and reduce heat to a simmer. Braise for at least one hour.
  • Remove the lid and continue to cook until the sauce has thickened.



Serving: 1ServingCalories: 421kcalCarbohydrates: 3gProtein: 40gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 17gCholesterol: 132mgSodium: 457mgSugar: 2g

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Saturday 7th of March 2020

Hi Carlee, it's good to see you are still sharing tasty recipes! We tend to cook our pork chops over the fire, but this is a recipe I will try for sure. I don't have an electric skillet but I've fallen back in love with my cast iron Dutch oven and i think it will be perfect for this recipe!


Andrea Nine

Friday 6th of March 2020

These Pork chops look so flavorful, this looks like the perfect meal! Happy Friday


Wednesday 9th of August 2017

nice post


Wednesday 24th of June 2015

We love pork chops too, they are so versatile!

Enthusiastic Bookworm

Thursday 18th of June 2015

oh boy, this looks good. My son and I LOVE pork chops, hubby not so much, but oh well.. This would be a great Mommy and son meal. Stopping by from #FullPlateThursday


Thursday 18th of June 2015

It's hard planning dinner around everyone's tastes and preferences. Thank you so much for stopping by!