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Braised Pork Chops With Orange and Onion


Braised Pork Chops Recipe

Braised Pork Chops With Orange and Onion

Recipe and Photo: Diana Rattray
These braised pork chops are super easy to prepare in the skillet. Just brown the onions and chops, add the remaining ingredients, and simmer for about an hour. Feel free to use balsamic or white wine vinegar in place of the red wine vinegar.

Prep Time: 7 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 17 minutes

Yield: Serves 4


  • 4 pork chops, bone-in, about 3/4-inch thickness
  • 3 tablespoons flour
  • 1 1/2 teaspoons seasoned salt or Cajun style seasoning
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 1 large onion, halved and thinly sliced
  • 1 cup orange juice
  • 2 tablespoons red wine vinegar
  • 3 tablespoons packed brown sugar
  • 2 tablespoons dry white wine (or use water or chicken broth)


Rinse chops and pat dry.

Combine flour, seasoned salt, and pepper in a plate. Coat chops with the flour mixture.

In a large skillet over medium heat, melt the butter with 1 tablespoon of olive oil. Brown the onions then remove to a plate. Add the remaining tablespoon of olife oil and brown the seasoned and floured pork chops, turning to brown both sides, about 3 to 4 minutes on each side. Add the onions back to the skillet.

Combine the juice, vinegar, and brown sugar; pour over the chops. Bring to a boil; reduce heat, cover, and simmer for 1 hour.

Remove pork chops to a plate or serving dish and keep warm.

Bring sauce mixture to a boil and boil for 3 to 4 minutes, until reduced and thickened. Pour over the pork chops. Add wine (or use water or chicken broth) to the skillet and bring to a boil, stirring to get the browned bits. Pour the wine mixture over the chops.

Serves 4.


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