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Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful
At a Glance
- Prep
- 3 hr
- Cook
- 1 hr 30 min
- Total
- 1 hr 30 min
- Servings
- 4.00 chops, serving(s)
Categories
- Main Course
- Braising
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bone-In Ribeye Pork Chops Braised, Glazed and Flavorful brings together 4 one inch thick pork rib eye, tuscany seasoning, 14 1/2 ounces low sodium chicken broth in a practical dish for home cooking. It takes about 1 hr 30 min to prepare and cook. It makes approximately 4 servings.
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Equipment
High-rimmed pan with lid
Ingredients
- 4 one inch thick pork rib eye
- tuscany seasoning
- 14 1/2 ounces low sodium chicken broth
- 3/4 cup red wine (or dry white)
- olive oil, as needed
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Instructions
Liberally sprinkle chops with Tuscany season all around. Refrigerate covered for at least three hours. Can substitute with minced garlic, sage, rosemary and Kosher salt.
Place chops in a high rimmed pan. Add the can of chicken broth, cover and place over high heat. When broth reduces by about half, flip chops over. Once broth evaporates, about 45 minutes, remove cover and brown chops on both sides. Add a small amount of olive oil to supplement fat if needed.
Add wine. When nearly evaporated, a minute or two, glace chops on both sides and remove. Swirl some additional wine to deglaze the pan. Pour over chops and serve.
Note: White wine is traditionally used with pork. I prefer the robust flavor of a hardier red wine. Chops are bold enough to handle red.
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