How to Make Braised Pork Chops

This basic French technique creates an elegant and tasty dish. Serves two.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 onion - thinly sliced
• 1/2 c. water
• 1/2 c. dry white wine
• 2 tbsp. unsalted butter
• 1 stalk celery - thinly sliced
• 2 tbsp. Dijon mustard
• 2 (1 1/2-inch-thick) pork chops
• 2 tsp. capers
• Groceries
• Bowls
• Braising Pan With Lid
• Frying Pan
• Wire Strainers
• Bowls

1. Melt the butter in a frying pan over medium heat.

2. Add the pork chops and brown them on both sides.

3. Transfer to an oven-safe braising pan.

4. Cook the onion and celery in the same frying pan over medium heat for 2 to 3 minutes, stirring frequently.

5. Add the wine and water and bring to a boil over high heat.

6. Pour the mixture over the pork chops and lightly season with salt.

7. Cover and place in a 300-degree oven for 1 1/2 to 2 hours, until the chops are tender when pierced with a fork.

8. Remove the chops, strain the pan juices with a wire strainer and combine them with Dijon mustard and capers. Simmer for 2 minutes, then pour over the chops.

9. Serve immediately.

Tips & Warnings

• Use a roasting pan with a tight-fitting lid if you don't have a braising pan.
• Possible varietals for dry white wines include sauvignon blanc, pinot grigio, and some chardonnays, but whatever you have in your refrigerator should work, as long as it's not a dessert wine.

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on 6/30/2006 Use a vinegar variety or blend (such as Big House White), add a sprig of fresh rosemary on top of each chop before putting them in the oven. Discard the rosemary before making the sauce.

Alternatively, leave out the capers and garnish the chops with a small sprig of rosemary to serve.