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

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.