March Pork Chops

Pork tenderloin braised in a deeply savory, umami-rich broth that doubles as gravy when you’re done. Worcestershire and soy sauce form the salty backbone, while coriander, ground fennel, celery seed, and chervil add a warm, herbaceous complexity you don’t usually find in a weeknight pork dish.

Five cloves of garlic, sliced mushrooms, and scallions round out the braising liquid so it tastes like something that simmered all day, even though the oven version takes under an hour. The high heat at 450°F (230°C) browns the chops and reduces the liquid into a concentrated, flavorful sauce.

The recipe works two ways. Oven-baked for a quick dinner, or slow-cooked in a Crockpot for 5 hours where the pork gets even more tender and the flavors have time to fully develop. Either way, serve it over garlic mashed potatoes and spoon that broth right on top.

Pro Tips

• Flip the chops once during oven baking for even browning on both sides.
• The leftover broth is liquid gold. Don’t pour it out. Thicken it with a cornstarch slurry for gravy, or spoon it straight over mashed potatoes.
• For the Crockpot method, add mushrooms in the last hour as the recipe says. Early addition turns them to rubber.
• Chervil is a mild, slightly anise-flavored herb. If you can’t find it, a mix of parsley and a pinch of tarragon is the closest substitute.

Variations

• Asian-leaning: Increase the soy sauce, add fresh ginger, and serve over rice for a more Asian-inspired braise.
• Wine braised: Replace the water with dry white wine for a richer, more complex braising liquid.
• Root vegetable bed: Add cubed potatoes and carrots to the braising liquid for a one-pot meal.