BRAISED PORK CHOPS
Braising is my absolute favorite way to cook meat. This recipe makes the most moist and tender pork chops I have ever had. The gravy is just the right thickness and oh, so, flavorful. Served with mashed potatoes and a vegetable, it is the perfect meal.
Provided by Suzan Baroni
Categories Steaks and Chops
Time 2h20m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Sprinkle the chops with a little salt and pepper on both sides, then coat in the flour. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the chops, 3 to 4 minutes on each side or until golden. Remove to a plate.
- 3. Melt the butter in the pork chop drippings and add the onions (seems like a lot of onions, but it's not,) bay leaf and a little salt and pepper. Cook over medium to medium-low heat until tender; 12 to 15 minutes; sprinkle in the 2T of flour and stir for about a minute.
- 4. Deglaze the pan with the brandy, if using. Slowly stir in the chicken broth, to combine. Slide the chops back into the sauce and cover.
- 5. Roast for 1-1/2 to 2 hours (depending on how thick the chops are), until very tender. NOTE: I use loin pork chops no more than an inch thick, but not the "thin cut" ones I have seen at the grocery store. I use the full two hours.
- 6. Remove meat to a serving platter. Serve with gravy on the side. NOTE: Gravy should not need anything but a good stir. The onions will almost have melted while cooking and flavored it nicely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#time-to-make #course #main-ingredient #preparation #occasion #main-dish #pork #oven #stove-top #dietary #comfort-food #meat #pork-chops #taste-mood #equipment #4-hours-or-less
You'll also love