Entree: United States – Southern United States – Braised Deviled Pork Chops with Tomatoes and Mustard

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Total 45 min

Ingredients

- 4 bone-in pork chops, approx. 9 oz (255 g) each
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) yellow mustard
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 tbsp (30 ml) chopped fresh parsley

Instructions

1. Season pork chops with salt and pepper. Heat oil in a heavy skillet or Dutch oven over medium-high heat and brown chops 3 minutes per side; remove and set aside.
2. Add sliced onion to the pot and cook until softened, about 6 minutes, then add garlic and cook 30 seconds.
3. Stir in crushed tomatoes, chicken stock, Dijon, yellow mustard, brown sugar, apple cider vinegar, thyme, and bay leaf; bring to a simmer.
4. Return pork chops to the pot, reduce heat to low, cover partially, and braise gently for 25-30 minutes until chops are tender and internal temperature reaches 145°F (63°C).
5. Remove bay leaf, adjust seasoning, sprinkle with parsley, and serve with braising sauce spooned over the chops.