Braised and Braised Stuffed Pork Chops

Braised Pork Chops

          Broiled or braised, all good chops, like steaks, should be at least an inch thick, although some may consider them a convenient and fast food any thing less will never produce a truly satisfactory dish.

Method:

            Chops may be cooked on top of the stove or in the oven, using a heavy frying pan with tight fitting lid, a Dutch oven, or other type of casserole. Brown chops on both sides. Do not add water. Reduce temperature, cover pan closely and cook slowly until chops are thoroughly done, about 45 minutes. Turn chops occasionally to cook uniformly.

Variation:

          After browning, but before cooking completely, pour over chops any one of my barbecue sauces, a can of cream soup, or any of the sauces I recommend for with meat

Braised-Stuffed Pork Chops

6  double thick pork chops            1 tsp. sage

2 cups bread crumb                       1 Tbsp. grated onion

3/4 tsp. salt                                    3 Tbsps. milk

1/4 tsp. pepper                               1-1/2 Tbsp. minced parsley

Method:

            Cut a pocket on the bone side of each chop. Combine next 7 ingredients and mix well. Stuff each chop with mixture. Brown chops, season, add a little water, place cover on your frying pan, or casserole and braise in a moderate oven (350 F) about 1 hour or until tender. As with all casserole and braised dishes, this one could also be done on top of the stove
©Al (Alex-Alexander) D. Girvan,1995. All rights reserved