On Wed 09 Nov 2005 09:28:34a, S'mee wrote in rec.food.cooking:

> 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?

I often use the Italian-seasoned breadcrumbs. I usually season the chops
first, before breading. A little granulate garlic, salt, pepper, paprika,
or whatever I feel like at the moment. With plain breadcrumbs, I usually
add some dry herbs, the type varies. Also very good is the addition of
Parmesan cheese to the breadcrumbs.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974