Last night, out of sheer laziness, I used a recipe of James Beard's
that involved browning thick pork loin chops, then braising them in
broth with some sliced onions for an hour. I've done it before with
rather dry and jaw-exhausting results. Yesterday was no different:
great flavor, dry and leathery texture.

I've read that pork these days is less fatty than it used to be, and
suspect that might be the culprit. I've considered larding them with
bacon, but I think that would affect the flavor (not to mention my
cholesterol count).

Anyone have a braising tip they'd like to share? (Other than shooting
the chops up with lard, that is.)

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author