October 1, 2009

Braised Pork Chops

Lately, warm comfort food seems to "hit the spot" on these cold, rainy nights we've had in the northeast. Thanks to this lovely weather, Mr. Grumps and I celebrated our anniversary with assorted cartons of cold medicine and cherry vapor drops. We've been sniffling and coughing for about 3 straight days, and are getting pretty sick of it. I made the monthly trek to my favorite butcher, and was happy to stash away some chicken, pork and a sirloin tip roast in the freezer. Once it gets dark now, I am totally unmotivated to venture out, especially when there's a cold drizzle. It's so nice to just come home, grab a glass of wine, open the freezer and know dinner is there.

The cooking method for these chops can be used on boneless chicken filets as well (be sure to pound flat). The meat comes out fork tender and extremely moist. For this recipe, I used about 1/2 inch thick chops. If you want to use a thicker cut of meat, just increase the cooking time about 10 minutes. Watch how much flour you use when braising. Your cuts of meat will come out "gummy" if you use too much.

Braised Pork Chops
4 servings
Four center cut pork chops
1 cup of seasoned bread crumbs
2 tablespoons flour
salt/pepper
1 teaspoon ground sage
3 teaspoons parsley flakes
pinch of thyme
3 to 4 tablespoons olive oil
1 and 1/4 cups of low-sodium chicken broth
1/4 cup dry sherry (optional)
1 shallot, chopped
1 teaspoon garlic, finely minced
1 teaspoon butter

Rinse chops with cold water; pat dry with paper towels. Combine bread crumbs, flour, salt/pepper to taste, sage, parsley and thyme on the bottom of a large plate. Heat olive oil in a large frying pan (one that will fit all four chops). Add the shallots, saute till tender.
Lightly press each chop into breadcrumb mixture, then place in pan over medium heat, moving shallots to center. Sear chops on both sides, then add the butter, broth, sherry and garlic. Cover pan, and place in a 350 degree oven. Bake for 30 to 35 minutes. Sprinkle with extra parsley when ready to serve.
Super delicious with warm, mashed potatoes and your favorite steamed veggie.

1 comment:

Bromography said...

These look mouthwatering. Thank you for sharing.