Chop Suey, Continental Edition
Braised Pork Chops with Root Vegetables in Red Wine Stew
1 hour 50 minutes
Serves 4
DinnerFrench
Herb's take
This stew is my love letter to the hearty fare of central Europe, where pork and root vegetables reign supreme. You'll learn how browning, deglazing, and a slow braise transform humble pork chops into a fork-tender, flavor-packed dinner.
Equipment needed
- Dutch oven
Ingredients
Yield
4
Instructions
- 01Pat the pork chops dry with paper towels. Season both sides with 2 teaspoons kosher salt and 1 teaspoon black pepper. Dredge the chops lightly in flour, shaking off any excess.
- 02Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the pork chops in batches, 3-4 minutes per side, until golden. Transfer chops to a plate.
- 03Reduce heat to medium. Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots, and parsnips. Sauté, stirring often, until vegetables start to soften and the onion is golden, about 6 minutes.
- 04Stir in the minced garlic and tomato paste. Cook until aromatic and the paste darkens slightly, about 1 minute.
- 05Pour in the red wine. Scrape up any browned bits from the bottom of the pot, simmer 2-3 minutes to reduce slightly.
- 06Add the chicken broth, thyme, rosemary, and bay leaf. Return pork chops and any accumulated juices to the pot, nestling them among the vegetables.
- 07Bring to a gentle simmer. Cover and reduce heat to low. Cook until pork is fork-tender and vegetables are very soft, 1 hour and 15 minutes.
- 08Uncover, increase heat to medium, and simmer 10-15 minutes to reduce and thicken the sauce. Remove herb stems and bay leaf, discard them.
- 09Stir in the butter until melted and glossy. Taste and adjust salt and pepper as needed.
- 10Ladle pork chops and vegetables into shallow bowls, spooning sauce over the top. Sprinkle with chopped fresh parsley and serve.
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