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.

> Tender, toothsome chops.

Yup! I'm gald they worked out for you, Karen!

Carol
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