"Damsel in dis Dress" > wrote in message
...
> On 12 Dec 2005 18:08:35 -0800, "Karen MacInerney"
> > wrote:
>
>> 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.
>
> I'm so glad you're feeling better!
>
>> 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!
>
> I make mine the same way, but I use sauerkraut in its juice instead of
> water.

Talk about comfort food! My mom used to make chops & kraut often in the
winter. It's one of those foods that say "home" to me.


kimberly

>
>> Tender, toothsome chops.
>
> Yup! I'm gald they worked out for you, Karen!
>
> Carol
> --
>
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