Skillet Braised Pork Chops


  • 4 to 6 bone-in Pork Chops
  • Garlic Salt
  • ground Black Pepper
  • dried Thyme Leaves
  • 1 cup diced Onions
  • 2 cloves Garlic, minced
  • Sauce
    • 14 oz can Chicken Broth
    • 1/4 cup Balsamic Vinegar
    • 2 tblsp Brown Sugar
    • 1 tblsp Worcestershire Sauce
  • 1/4 cup Water
  • 2 tblsp Flour
  • Extra Virgin Olive Oil


  • If cooking thick Pork Chops double cooking times.
  • In a medium sized mixing bowl wisk together Sauce ingredients,set aside.
  • Dry Pork Chops with paper towels. Season both sides of the Chops with Garlic Salt, Black Pepper and Thyme.
  • Heat Olive Oil in a large heavy skillet over medium-high heat, add Chops. Cook Chops for 3 to 4 minutes a side until browned. Remove to serving dish and set aside.
  • Drain drippings from Skillet. Add some Olive Oil, reduce heat slightly and sauté Onions until translucent. Add Garlic and cook a few minutes more, being careful to not burn the Garlic.
  • Pour Sauce into skillet, increase heat and bring to a boil. Add back Chops, cover, reduce heat and simmer for 10 to 12 minutes. Remove Chops to serving dish.
  • Make a slurry with the Flour and Water. Pour Slurry into skillet, increase heat, bring to a boil stirring all the while until the sauce thickens.
  • Pour Sauce over the Chops and serve.