Video summary

One Pot Braised Pork Chops with Potatoes & Green Beans 🥔

Main summary

Key takeaways

Cooking

Ingredients

  • 4 pork chops
  • New potatoes (about 5 total: one per person plus one extra)
  • Green beans (referred to as peas, ends trimmed and washed)
  • Onions (cut into half rounds)
  • Olive oil
  • Butter
  • White wine (for deglazing; can substitute with water, vegetable, or chicken stock)
  • Salt and pepper (for seasoning)
  • Pata (strained pureed tomatoes; used as a braising base)

Equipment

  • Large pan or pot with lid (for braising)

Preparation and Method

  1. Trim the ends off the green beans and wash them.
  2. Slice onions into half rounds.
  3. Cut new potatoes into rounds.
  4. Season pork chops with salt and pepper; set aside.
  5. Heat olive oil in the pan; add onions and season them. Sweat onions gently to release sugars.
  6. Remove onions from pan once softened.
  7. Add more olive oil; brown the pork chops on both sides.
  8. Deglaze the pan with a splash of white wine (or water/stock) to lift the fond.
  9. Add pata (strained pureed tomatoes) to the pan.
  10. Spread potatoes evenly in the pan; season lightly.
  11. Place pork chops on top of potatoes.
  12. Add butter and the previously cooked onions over the pork chops.
  13. Add trimmed green beans.
  14. Add a bit of water to the pan to create enough liquid for braising.
  15. Cover with a lid and bring to a boil.
  16. Once boiling, reduce heat to a simmer.
  17. Braise for at least 1 hour (the video shows 1.5 hours) until pork chops are fork-tender and falling off the bone.

Serving

  • Remove pork chops carefully.
  • Plate with potatoes, green beans, and onions.
  • Spoon some of the braising sauce over the dish.

Chef Tips & Notes

  • The dish is inspired by a family recipe, emphasizing comfort and simplicity.
  • Pata is not a sauce but strained pureed tomatoes, useful especially in short growing seasons.
  • Deglazing is important to lift flavor from the pan (fond).
  • Butter adds richness, reflecting the French Canadian influence.
  • Braising time is crucial for tender pork chops; at least an hour to ensure softness.
  • Cooking liquids can be varied (wine, water, vegetable or chicken stock) depending on availability.

Variations

  • Substitute white wine with water or stock for deglazing.
  • Use different stocks interchangeably.
  • Adjust quantities of potatoes and beans based on servings.

Source / Presenter

The video is a home-style recipe presented by the chef referencing his mother’s French Canadian cooking tradition.

Original video