Monday, November 18, 2013

braised pork chops

Easy.  Flavorful.  Tender.  Aren't those the words you want to hear when describing your dinner?  Braised Pork Chops have been a long time dinner favorite at our house.  Months ago I made these when my mom came to visit.  When I announced that we'd be having pork chops for dinner, she snubbed her nose, her lips pursed and she accepted the menu hesitantly.  She shared that she didn't like pork chops because they are dry and stringy and have no flavor.  My answer was simple.  You've never had mine.  To her surprise she began to like pork chops that day and has since made this recipe several times.  This is evidence on how great these chops really are.  They can convert the non-chop-believers.

Fast forward to present, actually it was last Wednesday, so technically it is the past, but more current than the time described above...anywho...I did something I have NEVER done before.  Something so out of the ordinary I had to tell someone immediately.  My husband was shocked by my text and said he literally LOL'd as he was sitting in his office.

Wow! That's a first.  I BURNT THE PORK CHOPS! I don't know why my phone does that. (my phone randomly does ALL CAPS)  But seriously, burnt as in the wife cookin' for the 1st time burnt!  It's pretty bad...

I couldn't believe it.  Defeated, I salvaged what little meat I could, carving off the burnt edges and cutting it into tiny bits so E and I could eat something for dinner.  The hubs was lucky, he worked late.  However, something wonderful came out of that burnt mess-E actually ate all of his dinner!  And, he asked for leftovers the next day.  Obviously his salvaged portion was not as burnt as mine-mine was pretty bad but still edible. 

That is how good these chops are...they convert the non-believers and even if they are cooked to the nth degree, the pickiest eater in The Lone Star State accepts them onto his plate and into his tummy.  So, if you actually remember that you have dinner on the stove and not get lost in the deep, dark black hole of internet shopping (hem-hem), you will enjoy beautifully glazed, tender, flavorful pork chops.

Braised Pork Chops
serves 4

1 tablespoon extra virgin olive oil
3-4 center cut pork chops
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons dark brown sugar
1 tablespoon Worcestershire Sauce
1 teaspoon garlic salt
  1. Heat oil in a large heavy-bottomed skillet over medium high heat.  Brown pork chops on all sides, 3 minutes per side.
  2. Meanwhile, in a medium bowl, stir together mustard, red wine vinegar, brown sugar, Worcestershire Sauce and garlic salt with 1/3 cup of water.  Pour over chops, bring to a boil.  Reduce heat to low and simmer, covered, until tender, about 1 hour.
  3. Once pork chops are cooked, remove them from pan and tent with foil.  Turn heat to medium high and reduce sauce until thickened, about 5 minutes.  Add pork chops back to the pan and coat with glaze.
Source:  Southern Country Cooking from the Loveless Cafe; Jane & Michael Stern.

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