Savory Braised Pork Chops With Carrots, Celery, and Onions

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

Quick Ingredients

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, chopped (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch coins (about 1 1/2 cups)
• 3 celery ribs, sliced 1/2-inch thick (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme; 1 bay leaf
• 1 tbsp apple cider vinegar
• 1 tbsp chopped fresh parsley (optional)

Do This

• 1) Heat oven to 325°F. Pat pork chops dry; season with 1 tsp salt + pepper and lightly dredge with flour.
• 2) Sear chops in oil in a Dutch oven over medium-high heat, 3–4 minutes per side; remove.
• 3) Add butter, onion, carrots, and celery; cook 6–8 minutes. Stir in garlic and tomato paste for 1 minute.
• 4) Pour in broth, Worcestershire, Dijon, thyme, and bay; scrape up browned bits.
• 5) Return chops and juices to the pot, nestling into vegetables; liquid should come about halfway up the chops.
• 6) Cover and braise in oven 35–45 minutes, until pork reaches 145°F and is tender.
• 7) Finish with vinegar and parsley; adjust salt to taste. Serve stew-style with the vegetables and broth.

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Why You’ll Love This Recipe

• Fork-tender pork chops with a cozy, slow-cooked feel in about an hour.
• Hearty, stew-like vegetables (carrots, celery, and onions) cooked right in the savory broth.
• One-pot comfort food made in a Dutch oven with minimal cleanup.
• Deep flavor without fuss thanks to browning, tomato paste, and a splash of vinegar at the end.

Grocery List

• Produce: 1 large yellow onion, 3 medium carrots, 3 celery ribs, 4 garlic cloves, fresh parsley (optional)
• Dairy: unsalted butter
• Pantry: bone-in pork chops, kosher salt, black pepper, all-purpose flour, olive oil, tomato paste, low-sodium chicken broth, Worcestershire sauce, Dijon mustard, dried thyme, bay leaf, apple cider vinegar

Full Ingredients

For the Pork Chops

• 4 bone-in pork chops (about 1 inch thick; 2 to 2 1/2 lb total)
• 1 1/2 tsp kosher salt, divided (use 1 tsp for seasoning; reserve 1/2 tsp for finishing, as needed)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (for light dredging and a slightly thicker broth)
• 2 tbsp olive oil

For the Braise (Vegetables and Broth)

• 1 tbsp unsalted butter
• 1 large yellow onion, chopped (about 2 cups)
• 3 medium carrots, peeled and cut into 1/2-inch coins (about 1 1/2 cups)
• 3 celery ribs, sliced 1/2-inch thick (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups low-sodium chicken broth
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 tsp dried thyme
• 1 bay leaf

To Finish

• 1 tbsp apple cider vinegar (brightens the broth)
• 1 tbsp chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the pork

Preheat the oven to 325°F. Pat the pork chops very dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp of the kosher salt and the 1/2 tsp black pepper.

Sprinkle the 2 tbsp flour over the chops and rub to coat lightly on all sides, shaking off any excess. You’re not looking for a thick crust; this is just a light dusting that helps browning and gives the broth a subtle body.

Step 2: Sear the pork chops

Heat a large Dutch oven (5 to 7-quart) over medium-high heat for 2 minutes. Add the 2 tbsp olive oil. When the oil shimmers, add the pork chops in a single layer.

Sear for 3 to 4 minutes per side until deeply golden brown. Transfer the chops to a plate. (They will not be cooked through yet; that’s perfect.)

Step 3: Soften the onions, carrots, and celery

Reduce heat to medium. Add the 1 tbsp butter to the pot. Once melted, add the chopped onion, carrots, and celery.

Cook for 6 to 8 minutes, stirring occasionally, until the onions are softened and the vegetables begin to pick up some color. If anything starts to scorch, add a small splash of the broth and scrape the bottom.

Step 4: Build flavor with garlic and tomato paste

Add the minced garlic and cook for 30 seconds, just until fragrant.

Stir in the 2 tbsp tomato paste and cook for 1 minute, stirring constantly. This quick “toasting” step takes the tomato paste from raw to rich, helping your broth taste deeper and more savory.

Step 5: Deglaze and make the braising broth

Pour in the 2 cups chicken broth and scrape the bottom of the pot with a wooden spoon to release all the browned bits (that’s where a lot of flavor lives).

Stir in the 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp dried thyme, and add the bay leaf. Bring the liquid to a gentle simmer.

Step 6: Braise in the oven until tender

Return the pork chops (and any juices on the plate) to the pot, nestling them into the vegetables. The liquid should come about halfway up the chops; this is a braise, not a full submersion.

Cover with a tight-fitting lid and transfer to the oven. Braise at 325°F for 35 to 45 minutes, or until the pork reaches an internal temperature of 145°F in the thickest part and feels tender when pierced.

Step 7: Finish, adjust seasoning, and serve stew-style

Carefully remove the pot from the oven. Remove and discard the bay leaf. Stir in the 1 tbsp apple cider vinegar to brighten the broth.

Taste and adjust seasoning with the remaining 1/2 tsp kosher salt as needed. Sprinkle with 1 tbsp chopped parsley if using.

Serve each pork chop with a generous ladle of the carrots, celery, onions, and savory broth. For a truly hearty, stew-like presentation, spoon extra vegetables and broth over the chop and around the plate.

Pro Tips

• Dry the chops well before searing: Moisture is the enemy of browning. A good sear equals better flavor in the final broth.
• Use a Dutch oven with a tight lid: A good seal keeps the braise gentle and prevents the broth from reducing too fast.
• Don’t rush the tomato paste step: Cooking it for a full minute makes the broth taste more rounded and less sharp.
• Check tenderness, not just temperature: Pork is safe at 145°F, but the braise is done when it also feels tender. If it’s still a bit firm, give it another 10 minutes.
• Prefer a thicker, gravy-like broth? After braising, remove the chops and simmer the liquid uncovered on the stovetop for 5 to 8 minutes to reduce slightly before serving.

Variations

• Herby white-wine braise: Replace 1/2 cup of the broth with 1/2 cup dry white wine. Add 1 tsp chopped rosemary with the thyme.
• Mushroom and onion version: Add 8 oz cremini mushrooms, sliced, when you add the onions, carrots, and celery.
• Spicy-sweet twist: Add 1 tbsp maple syrup and 1/4 tsp crushed red pepper flakes to the broth.

Storage & Make-Ahead

Cool leftovers to room temperature (within 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the broth is steaming and the pork reaches 165°F. This dish also freezes well: freeze pork and vegetables in broth for up to 3 months. Thaw overnight in the refrigerator before reheating. For best texture, slightly undercook the vegetables by 5 minutes if you know you’ll be freezing and reheating later.

Nutrition (per serving)

Approximate (based on 4 servings): 480 calories, 33 g protein, 28 g fat, 18 g carbohydrates, 4 g fiber, 980 mg sodium.