So, after several weeks of colds, flu, deadlines, etc., I got back into
the kitchen and read all the helpful suggestions for retooling my James
Beard braised pork chop recipe. Then I experimented.

In short, this time, instead of browning the chops (thick, boneless
loin) and then shoving them in the oven at 325 for almost an hour with
some liquid and covering them, I browned them in the pan and then added
some liquid to the pan and slapped the cover on. Then I reduced the
heat to very low and stuck a thermometer in the middle of the thickest
one. When it reached 140 (about 20 minutes later), I cut the heat,
reduced the sauce, and... voila!

Tender, toothsome chops.

Thanks so much. My pork chops have been saved!

Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
www.karenmacinerney.com