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I’ve been busy this summer trying out new recipes and ideas for the College Student Meals section of the blog. I’ve got quite a few new recipes and updated menus I’ll be sharing in the coming weeks. We’ve had quite a few successes which you’ll start seeing soon and unfortunately, we’ve also had a couple of “flops”, or recipes that aren’t quite “blog-worthy”. Be assured, those won’t be making it to the blog. The recipe I have for you today is totally blog-worthy and absolutely delicious. It’s for an easy and tasty, Quick Braised Pork Chops With Salsa. Many people think braising takes a long time to do. Not so. This meal can be made in minutes with only a few ingredients.
I start out by using thin boneless pork chops, about 1/2-inch thick and season both sides with salt and pepper. Place the pork chops in hot oil in a saute’ pan and brown about 3 minutes per side. Remove the pork chops from the pan and set aside on a plate. Add chicken broth to the pan and your favorite salsa. Stir together well. Bring the mixture to a boil, then reduce the temperature down to a simmer. Return the pork chops to the pan, cover and braise until cooked through, another 3 minutes or so.
What does the term, “braise” mean? It simply means to fry foods lightly, then cook them in a liquid slowly in a closed container.
I would recommend making four pork chops. They’d be great the next day in a salad or sandwich or wrap.
Serve with rice or pasta.
Other recipes you might like…
Quick Braised Pork Chops With Salsa
- 4 inch boneless pork chops, trimmed of fat, about 1/2- thick
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 cup chicken broth
- 1 cup your favorite salsa
- Season both sides of the pork chops
- Heat the oil in a large skillet on medium-high heat. Place the pork chops in the hot oil and brown about 3 minutes per side.
- Remove the pork chops from the pan and set aside on a plate. Add the chicken broth to the pan and "deglaze" the pan, scraping up the brown bits with a wooden spoon.
- Add the salsa and stir together well. Bring to a boil, then reduce the heat to low and simmer 3-4 minutes.
- Return the pork chops to the pan and spoon a little of the sauce over the tops of each pork chop.
- Cover and cook for another 3-4 minutes or until pork chops are completely cooked through.