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Country French Pork Chops


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Rate this recipe 4.8/5 (5 Votes)


  • 4 bone-in pork rib chops or center-cut pork chops, about 1 inch thick
  • Salt and pepper
  • 2 teaspoons vegetable oil
  • 3/4 cups low-sodium chicken broth
  • 2 tablespoons brown sugar
  • 2 tablespoons red wine vinegar
  • 1/2 cup pitted prunes, chopped coarse
  • 1/2 cup pitted green olives, chopped coarse
  • 1 tablespoon unsalted butter
  • 2 tablespoons chopped fresh parsley leaves


Adapted from


Step 1

1. Brine pork chops in 3 cups water and 3 TBS kosher salt for at least four hours (initially dissolve salt in one cup hot water). Heat cast-iron large skillet with 2 TBS olive oil in 400 degree oven. Remove from oven and place over medium-high heat. Cook chops until browned on one side (3-4 minutes) then turn over and transfer skillet back to oven for 6-10 minutes to finish cooking (less for thin chops and more for thicker chops). Transfer chops to a plate and cover tightly with foil.

2. Add broth to skillet and bring to boil, scraping up any browned bits with wooden spoon. Add brown sugar, vinegar, prunes, and olives and simmer until sauce thickens, 4 to 5 minutes. Whisk in butter and parsley and season with salt and pepper to taste.

3. Reduce heat to medium-low and return chops and accumulated juices to skillet. Simmer, turning chops once or twice, until sauce clings to chops and meat is completely cooked (145 degrees on instant-read thermometer), 3 to 5 minutes. Transfer chops to platter and spoon sauce over them. Serve.

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