On Tue 08 Nov 2005 04:19:15p, Thus Spake Zarathustra, or was it Karen
MacInerney?

> 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.)

I have the same problem. :-( Instead, I buy thin chops, dip in buttermilk,
then in breadcrumbs, and fry about 5 minutes on each side. Delicious,
tender, and juicy.

--
Wayne Boatwright *¿*
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A chicken in every pot is a *LOT* of chicken!