In article .com>,
"Karen MacInerney" > wrote:

> 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

Grill them. A little pink inside is okay. Otherwise, I think they're
awful - as you described. Grilling is the only chance I have with them.
--
http://www.jamlady.eboard.com, updated 11-7-05 with the first story
about our trip to San Francisco for Nephew Pat's wedding last weekend.