Braised Pork Chops

Braised Pork Chops cooked low and slow in the oven make a delicious fall or winter family meal. All the ingredients are browned for flavor before placing them in the oven. In our case, carrots, onions, apples, and bone-in pork chops are browned in a Dutch oven. The chops are cooked on a bed of vegetables with a cup of liquid in a 300F degree oven for 1 hour and 25 minutes (give or take depending on the thickness of the pork chops). Serve with Wilted Spinach Salad with Almonds and Cranberries or some Leafy Greens to round out the meal.

Featured Ingredients

Pork is the most widely consumed meat world-wide and despite clever ad campaigns telling you otherwise, is in fact a type of red meat. Per 3.5-oz serving, pork is a top 25 common food source of coQ10, conjugated linoleic acid (CLA), ergothioneine, taurine, vitamin B1, vitamin B3, vitamin B6, and zinc.

Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast.  The antibacterial activity of red varieties is higher than that of yellow and white varieties!

Carrots are a top food source carotenoids, which are a diverse group of fat-soluble phytonutrients responsible for giving fruits and vegetables vibrant red, orange, and yellow pigmentation. High dietary intake of carotenoids reduces risk of cardiovascular disease, type 2 diabetes, obesity, osteoporosis, many forms of cancer, age-related macular degeneration and cataracts.

Pork Loin Nutrients

Onion Nutrients

Carrot Nutrients

Braised Pork Chops

Nutrivore Score: 257

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 4

Calories 567kcal

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Ingredients

• 4 8 ounce pork chops bone-in
• 1 medium onion
• 6 medium carrots (cut in 2″ slices)
• 2 medium apples (peeled and cut in 1″ dice)
• 5 slices ginger (1″ diameter)
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon fennel seed
• 1/2 teaspoons salt
• 1 cup white wine (dry)
• 2 tablespoon lard (or substitute tallow or coconut oil)

Instructions

• Preheat oven to 300F.
• Cut carrots into large 2” chunks.  Cut onion in half and then cut each half into four wedges.  Peel and core apples and cut into large 1” chunks (I got a dozen pieces per apple).
• Grind fennel seed in a spice grinder or Magic Bullet. Combine with nutmeg, cinnamon and salt. Rub over pork to thoroughly coat.
• Heat 2 Tbsp cooking fat over medium-high heat in a small stock pot or extra-large oven-safe frying pan (if you have a Le Creucet, even better!). Add ginger slices and cook 3-4 minutes until browned and fragrant. Remove ginger (unless you love big ginger chunks).
• Add pork to oil and brown on all sides (you may have to do this in 2 or 3 batches), adding more cooking fat if needed. Remove browned pork from pan and set aside.
• Add onion and carrots to pan and cook for 8-10 minutes, stirring occasionally and adding more cooking fat if needed. Add pork back to pot (nudging pork in between carrots and onion). Add wine to pot. Add apple to the top.
• Cover and place in the oven and bake for 1 hour 25 minutes.

Nutrition

Nutrition Facts

Braised Pork Chops

Amount per Serving

Calories

567

% Daily Value*

Fat

 

23

g

35

%

Saturated Fat

 

8

g

50

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

10

g

Cholesterol

 

159

mg

53

%

Sodium

 

479

mg

21

%

Potassium

 

1342

mg

38

%

Carbohydrates

 

27

g

9

%

Fiber

 

6

g

25

%

Sugar

 

16

g

18

%

Protein

 

50

g

100

%

Vitamin A

 

15347

IU

307

%

Vitamin C

 

12

mg

15

%

Calcium

 

76

mg

8

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.