The pork chops were thin. The saute pans were thinner. The chops were end cuts and richly marbled. I did not have time to actively cook. Braised pork chops to the rescue. I seasoned the chops with salt and covered them in New Castle Brown Ale. I added healthy doses of Heinz: ketchup, mustard and relish. I topped the condiment covered chops with onions dressed in Bragg's liquid amino acids. The onions were my flavored cartouche. I put the chops in a 325°F oven and let them cook for 2 and a half hours. (mind you I was cooking at 7500 feet) I looked in the oven occasionally. I basted the meat and pushed the onions down. When the chops were tender I pulled them out to rest. The meat was fork tender. They were succulent. The delicious sauce created was a rich sweet and sour. Thankfully it was plentiful. I see all the way seasoned and cooked chops becoming an all the time addition to our table.
Years Past
February 15, 2005
