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Fall Apart Pork Chops

Fall apart pork chops braised low and slow until fork-tender and shreddable, then finished in a silky, rich gravy. This oven braise turns thick bone-in chops into a melt-in-your-mouth texture you can pull apart with a fork.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Pork chops and seasonings
  • 4 thick bone-in pork chops
  • 0.5 tsp Salt and pepper to taste Use to season, as needed.
  • 1 tbsp garlic powder
  • 2 tbsp oil
Aromatics and braising liquid
  • 1 onion, sliced
  • 4 garlic, minced About 4 cloves.
  • 1 can (10.5 oz) cream of mushroom soup
  • 1.5 cup chicken broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.25 Fresh parsley for garnish Optional but recommended for color.

Equipment

  • 1 Dutch oven

Method
 

Preheat and prep the pork
  1. Preheat the oven to 300°F.
  2. Season pork chops with salt, pepper, and garlic powder, then set a Dutch oven over medium-high heat with oil.
  3. Sear pork chops in the hot oil for 3–4 minutes per side until browned, then set aside on a plate.
Build the braising base
  1. Cook the sliced onion in the same Dutch oven for 4 minutes, stirring, until softened.
  2. Add the minced garlic and cook for 30 seconds, just until fragrant.
Braised low and slow
  1. Whisk the cream of mushroom soup with the chicken broth and Worcestershire sauce until smooth, then pour into the pan.
  2. Nestle the seared pork chops into the liquid, add the dried thyme, and cover tightly with foil.
  3. Braise in the oven at 300°F for 1.5–2 hours until fork-tender and the meat collapses easily when pulled with a fork.
Finish and serve
  1. Garnish with fresh parsley and serve the braised pork chops with the rich gravy over mashed potatoes.

Notes

For best melt-in-your-mouth shredding, keep the foil sealed so steam stays in the Dutch oven during the full 1.5–2 hour braise. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat gently until hot. Freeze the cooled pork and gravy for up to 2 months; thaw in the fridge overnight and reheat on low. For a lighter option, use reduced-fat cream of mushroom soup to cut calories without changing the braise method.