Easy Braised Pork Chops

Gather ingredients.

Sprinkle 4 (1 1/2-inch thick) bone-in, center cut pork chops generously with salt and pepper on both sides.

In a small bowl, whisk together 1/2 cup chicken broth, 3 tablespoons brown sugar, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and 1 tablespoon Worcestershire sauce. Set aside.

Heat 2 tablespoons vegetable oil in a large, heavy-duty skillet over medium-high heat. When the oil shimmers, add the pork and cook until golden on both sides, flipping halfway through cooking time, about 6 minutes total. Remove to a plate.

Lower the heat to medium. Add 1 cup diced onions to the skillet. Cook, stirring frequently, until softened and lightly browned. Add 2 cloves garlic (minced) and sauté until aromatic, about 30 seconds.

Nestle the pork into the onion-garlic mixture.

Give the chicken broth mixture a swirl. Pour over the pork and lower the heat to low. Cover the pan tightly and cook until the pork chops are tender, 45 to 60 minutes.