Braised Pork Chops


  • 2 Large Pork Chops
  • Salt and Pepper
  • Olive oil for coating chops
  • Herb de provence seasoning
  • 1/4 cup flour
  • 1/2 cup brewed unsweetened tea
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  • 1/2 cup red wine
  • 2 tablespoons olive oil


Coat pork chops lightly with olive oil; add salt, pepper and herb de provence seasoning; pat seasonings into meat. Coat seasoned chops lightly with flour; add to hot heavy pan with the two tablespoons oil; brown on each side; add tea and red wine, cover with tight lid; cook on low heat on top of stove for 40-60 minutes; remove cover. Remove chops and whisk the sauce that has been made by drippings and flour mixture; add 1 teaspoon butter to enrich gravy. For variation, you could whisk in 2 tablespoon jellied cranberry sauce for a different flavor.

By WandaJo from Collierville, Tennessee


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