A deliciously tender, flavorful pork chop that is perfect for date night!
Prep Time:5 minutes
Cook Time:1 hour
Total Time:1 hour 5 minutes
Yield:8 servings 1x
8 pork chops, 1 inch thick
2 tbsp canola oil
1 onion, halved and sliced
1 cup grape tomatoes, halved
3/4 cup Chardonnay wine
3/4 cup low-sodium chicken broth
1/2 cup tomato sauce
4 sprigs thyme
6 cups Brussels sprouts, quartered
salt and pepper
Preheat your oven to 350. Season your pork chops with salt and pepper.
Over medium high heat, add 2 tbsp canola oil to a heavy-bottom pan. Sear each side of your pork chops, about 3-5 minutes per side. Set aside.
Add your sliced onions to the same pan, and cook for 5 min until they start to soften and brown. Add your tomatoes, and cook an additional 5 min.
Deglaze your pan with the wine. Add it slowly, using a wooden spatula to pull up any of the cooked-on bits. Add in your chicken stock and tomato sauce, and bring everything to a simmer. Stir in the thyme.
Now you can add your seared chops back into the braising liquid. The liquid should not quite fully submerge your chops. Cover and place in the oven, and let cook for 30-45 minutes.
To cook your brussels sprouts, start by lining a baking sheet with foil and nonstick cooking spray. Spread them out and season with salt and pepper. Spray again and let cook in the same 350-degree oven for 25-30 min.
Serve pork chops with your roasted brussels, and top with some of the onions, tomato, and sauce.