Name: Skillet Braised Boneless Pork Chops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless pork chops, about 1/2-inch thick; 1/2 teaspoon low-sodium lemon pepper, or to taste; 1/2 teaspoon Herbes de Provence, or to taste; salt and freshly ground black pepper to taste; 1 1/2 teaspoons beef stock base, such as Better-than-Bouillon®; 1 cup boiling water; 2 Tablespoons unsalted butter, divided; 1 Tablespoon olive oil; 1/2 cup diced shallots; 1/2 cup chopped mushrooms; 2 cloves garlic, minced; Chopped fresh parsley, for optional garnish

Skillet Braised Boneless Pork Chops

These skillet braised boneless pork chops are tender, juicy, and full of flavor, seasoned with savory herbes de Provence and bright lemon pepper. Serve with mashed potatoes or a great crusty bread to soak up the delicious braising liquid.

30 min total 15 min prep 15 min cook 4 422 cal

Instructions

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1 Pat chops dry with paper towels and season each side with lemon pepper, herbes de Provence, salt, and pepper (See Note).
2 Stir Better-Than-Bouillon beef base into boiling water and set aside.
3 Heat 1 tablespoon butter and olive oil in a large skillet over medium-high heat. When butter stops sizzling, add seasoned chops and sear for 1 to 2 minutes per side. Remove chops from heat and keep warm.
4 Melt remaining butter in the same skillet. Add shallots and mushrooms, reduce heat to medium, and cook, stirring, until vegetables are softened, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds more.
5 Stir in broth; add chops and any accumulated juices to the pan. Spoon a bit of broth over chops, cover, and reduce heat. Simmer chops until pork is slightly pink in the center, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
6 Spoon mushrooms, shallots, and broth over each chop, garnish with chopped parsley, and serve warm.