Sometimes the last minute idea for dinner ends up being a big hit. Last night it certainly did. When I shopped early in the week, I purchased boneless pork chops. I didn’t have a plan for them but figured something creative would come to mind. As is typical of any workday, my day’s projects consume my time. After driving our 12 year old to gymnastics, I realized it was almost 5:30 and had no clue as to how the pork chops would be cooked.
I decided to go with what I hoped would be an easy and tasty way to prepare them: a quick sear of the meat, a little sautéing of aromatics, and then a rapid braising. As luck would have it, this meal was fantastic. The pork was incredibly tender and had a decent amount of flavor, especially considering that it only braised for an hour or so.
An additional benefit to this meal was the creation of today’s lunch: French Onion Soup. Granted, the soup lacked some of the richness that French Onion Soup typically gains through cooking the onions until caramelized, but for a quickly made soup, it was enjoyable.
I will keep this recipe on hand for quick cooking nights, though I may add an additional onion to make the soup even more flavorful. On a day where time is not of the essence, I will cook the onions for longer and reduce the braising temperature, so that the pork can simmer in the broth for multiple hours.
- olive oil
- 6 boneless pork chops, approx. 3/4″ thick
- salt & pepper
- 1 onion, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1/4 cup brandy
- 5 thyme sprigs
- Preheat oven to 350. Heat 1-2 tablespoons oil in a large, ovenproof stockpot over medium heat.
- Season both sides of the pork chops with salt and pepper, then add to stock pot.
- Cook for 1-2 minutes per side. Remove pork chops, add an additional tablespoon of olive oil and onion. Sauté for about 5 minutes, or until translucent.
- Add garlic, and sauté for 1 more minute.
- Remove from heat, and add broth, brandy, pork chops, and thyme. Cover, and transfer to oven. Cook for one hour.