One time on Usenet, Wayne Boatwright > said:
> 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.

<snip>

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

I wish I did, but the one time I tried to braise pork chops, I had the
same experience as you. I gave up on it -- now Miguel dredges them in
seasoned flour and fries them very gently.

> 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.

That sounds good! Do you season the bread crumbs at all, Wayne?


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~