Friday, March 22, 2013

Braised pork chops

Think that lean pork is dry and tough?  Think again...

Braised Pork Chops

Salt and water for brine
4 bone-in pork chops, not too thin
Vegetable oil
2 onions, halved and sliced thin
4 - 6 sprigs fresh thyme
2 cloves of garlic, minced
2 bay leaves
1/2 inch Fresh ginger, peeled minced
Dash of ground allspice
Root vegetables, chopped coarsely
3/4 c red wine
2 T plus 1 t red wine vinegar, divided
1/2 c chicken broth
1 T butter

Brine the chops in the refrigerator for 1 hour.  Brine mixture: 3 T salt to 1 1/2 quarts of water.

Trim pork fat and add to oil in a Dutch oven.  Heat over medium and brown the chops.  Remove from the pan.  Remove the fat and discard.  Add the onions and all the spices, stir till golden brown.  Add vegetables and saute lightly.  Add wine and 2 T vinegar; scrape up brown bits and bring to a soft boil.  Add chicken broth and boil for a few minutes.  Place the meat on top of the cut vegetables.

Add foil and lid to the top of the pot and place into a 275 oven.  Braise for 1 1/4 to 1 1/2 hours.  Remove from oven and let it rest, covered for 10 minutes.  Dish out chops and vegetables, and return pot with liquid to stove top.  Add 1 t red wine vinegar and 1 T butter.  Heat and stir; pour sauce over chops. 

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