Red Wine Braised Pork Chops

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dissolve 3 Tbsp salt in 1½ qts cold water in lg container. Submerge chops in brine, cover, and refrigerate for 30-60 min.

Step 2

Adjust oven rack to lower middle position and heat oven to 275. Remove chops from brine and pat dry with paper towels. Trim off meat cap and any fat and cartilage opposite rib bones. Cut trimmings into 1" pieces. Heat oil in Dutch oven over med-high until shimmering. Add trimmings and brown on all sides, 6-9 min.

Step 3

Reduce heat to med and add onions, thyme sprigs, garlic, bay leaves, and allspice. Cook, stirring occasionally, until onions are golden brown, 5-10 min. Stir in wine, port, and 2 Tbsp vinegar and cook until reduced to thin syrup, 5-7 min. Add broth, spread onions and pork scraps in an even layer, and bring to a simmer. Arrange pork chops on top of mixture.

Step 4

Cover pot, transfer to oven, and cook until meat is tender, 1¼-1½ hrs. Remove from oven and let chops rest in pot, covered, for 30 min. Transfer chops to serving platter and tent with foil. Pour braising liquid through fine mesh strainer set over a lg bowl; discard solids. Transfer braising liquid to fat separator and let stand 5 min.

Step 5

Wipe empty pot clean with a paper towel. Return defatted braising liquid to pot and cook over med-high heat until reduced to 1 cup, 3-7 min. Off heat whisk in butter, minced thyme, and remaining ½ tsp vinegar. Season to taste. Pour sauce over chops, sprinkle with parsley, and serve.