Smothered Pork Chops

Pat pork chops dry with paper towels and season both sides generously with salt and black pepper. Let sit at room temperature for 10 minutes.

Heat olive oil in a large cast-iron skillet or braising pan over medium-high heat until shimmering. Working in batches if needed, sear pork chops 3–4 minutes per side until golden brown. Transfer to a plate.

In the same skillet, add sliced onions and cook 5 minutes until softened, stirring occasionally. Add minced garlic and cook 1 minute until fragrant.

Stir in tomato paste (or sauce base of choice) and cook 1 minute to caramelize slightly. Pour in broth, scraping up any browned bits from the pan bottom.

Return pork chops to the skillet, nestling them among the onions. Add braising vegetables and herbs. Bring to a simmer, then cover and transfer to a 350°F oven.

Braise for 30–40 minutes until pork reaches an internal temperature of 145°F (63°C) and vegetables are tender. The meat should be very tender and the sauce slightly reduced.

Taste the braising liquid and adjust seasoning. Serve pork chops and vegetables in a shallow bowl, spooning sauce generously over top. Garnish with fresh parsley or green onion if desired.