Jun 01

Sliced Pork Chops with Brown Butter-Golden Raisin Relish

Recipe courtesy of My Recipes

These beautiful Sliced Pork Chops with Brown Butter-Golden Raisin Relish start in the slow cooker. Prepare the pork chops in the slow cooker and then finish them in the skillet. Served with a side of sweet potatoes and a raisin-olive relish, this dish is filled with rich flavors. We also paired the pork chops with a side of couscous but you could swap it out for your favorite grain.

This Story Originally Appeared On southernliving.com


  • 4 cups warm water
  • ⅓ cup plus 3/4 tsp. granulated sugar, divided
  • 2 teaspoons mustard seeds
  • 1 bay leaf
  • ⅓ cup plus 2 1/2 tsp. kosher salt, divided
  • 2 (1-inch- thick) bone-in, pork shoulder blade chops (about 3 1/4 lb. total)
  • 1 ¼ teaspoon black pepper, divided
  • 2 tablespoons canola oil
  • 2 medium-size yellow onions (about 1 lb.), sliced (about 4 cups)
  • ½ cup apple cider
  • ¼ cup chicken broth
  • 1 tablespoon coarse-grain mustard
  • 1 pound sweet potatoes, peeled and cut into 1/2-inch rounds
  • 4 tablespoons olive oil, divided
  • ⅓ cup unsalted butter
  • ½ cup golden raisins
  • 2 tablespoons sherry vinegar
  • ½ cup chopped fresh flat-leaf parsley
  • ½ cup chopped Castelvetrano olives
  • 3 cups hot cooked couscous


Step 1

Combine warm water, 1/3 cup sugar, mustard seeds, bay leaf, and 1/3 cup of the salt in a large bowl; whisk until salt and sugar dissolve. Add pork chops, submerging completely; cover and chill 1 1/2 hours. Remove pork from brine; discard brine. Pat pork chops dry, and sprinkle with 3/4 teaspoon black pepper and 1 1/2 teaspoon salt.

Step 2

Heat oil in a large skillet over medium-high. Cook pork chops until browned, 3 to 4 minutes per side. Remove chops from skillet. Add onions; cook, stirring occasionally, until softened, about 6 minutes. Add apple cider. Cook until reduced slightly, about 2 minutes. Transfer onion mixture to a 6-quart slow cooker; stir in chicken broth and mustard. Place pork chops on top of the onion mixture. Cover and cook on LOW until pork chops are tender, about 4 hours.

Step 3

At the end of the pork cooking time, preheat the oven to 450˚F. Toss sweet potato rounds with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bake in the preheated oven until tender, about 25 minutes.

Step 4

Meanwhile, cook the butter in a small skillet over medium until foam subsides and butter is golden brown, about 4 minutes. Immediately transfer butter to a medium bowl. Add the golden raisins, sherry vinegar, and 3/4 teaspoon granulated sugar; stir to dissolve sugar. Let stand 10 minutes. Stir in the parsley, olives, and 2 tablespoons olive oil.

Step 5

Slice the pork chops. Divide the cooked couscous evenly among 4 plates; top with sliced pork and relish, and serve with sweet potatoes.