BRAISED PORK CHOPS
Instructions:
Most pork chops are lean these days, which means they can be tough and chewy—but not if they’re cooked according to this recipe that I learned from my mother. The secrets for juicy, tender chops are to use lots of onions and braise long and slow. 4 pork loin chops, weighing 7–8oz (200–225g) each 2 large yellow onions, peeled 6–8 sprigs of fresh thyme 15 fresh sage leaves 2 tsp dried sage 4 tbsp (1/2 stick) cold unsalted butter, diced sea salt and freshly milled black pepper
SERV E S 4
- Preheat the oven to 350°F (180°C).
- Place the chops in a single layer in a heavy baking dish. Season well. Cut the onions in half lengthwise, then turn them on their cut sides and cut crosswise into thin slices. Cover the chops with the onions, separating the slices as you scatter them. Top with the thyme sprigs, fresh and dried sage, and butter. Season well.
- Cover the dish with a tight-fitting lid or seal with foil. Bake for about 11/2 hours, basting occasionally, until the pork feels tender when pierced with the tip of a sharp knife.
- Serve the chops with the onions piled on top, and the buttery juices spooned over and around.