How to Braise Irresistible Pork Chops

Have you ever had fork-tender pork chops? (And no, the quick-cook, practically shaved cuts don't count.) Chances are, whether you order the dish at restaurants or cook it yourself, you think that the other white meat is supposed to fall somewhere in between slightly chewy and inedibly tough. Certainly, eating pork chops requires a sharp steak knife. And really, you don't quite understand why the dish is Homer Simpson's favorite.

Bet you've never braised them. Slow-cooked in liquid, even the thickest cuts turn tender, and I've got a secret that perks up often bland-tasting pork: beef broth. These chops are breaded (skip the flour and egg – bread crumbs will stick to the meat if it's patted dry, and you save yourself extra calories), lightly fried with onions, then left to cook at a low heat while soaking up the broth's delicious flavor.

Adding some chopped apples near the end of the cooking time makes an easy side dish, and deglazing the pan with white wine afterward will leave you with a tasty sauce. Even without these extra steps, though, this pork-chop recipe will make you go mmmm.....

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• pork chops, any cut
• bread crumbs
• cooking oil
• pepper
• beef broth, liquid or powder
• onions (preferably Vidalia)
• apples (optional)
• white wine (optional)
• frying pan with lid

1. Rinse pork chops and pat dry.

2. Pepper lightly and dredge in bread crumbs. I skip the salt, because even low-sodium broth usually adds enough.

3. Heat enough cooking oil to cover the bottom of a large frying pan at medium-high.

4. Add approximately half of a chopped onion (more if you'd like some for garnish) and pork chops, laying them gently to avoid losing bread crumbs.

5. Fry pork chops until lightly browned, approximately 5-10 minutes, flipping often to check. Don't let them get too dark; they'll pick up color while braising.

6. Reduce heat to medium-low. Add one cup of liquid broth to pan, being careful to pour around the chops so as to not loosen their coating. (If using powdered broth, add one cube/packet to one cup of warm water.) Cover pan with lid.

7. Depending on thickness of chops, continue to cook at medium-low temperature for 30-50 minutes, turning every 10 minutes or so. They are ready when they take on a deep golden color and most of the liquid is absorbed. Add chopped apples after approximately 20 minutes if desired.

8. Optional: Move pork chops to plate and cover with foil. Pour approximately one cup of white wine into pan with onions, apples and remaining broth and briefly turn up heat to medium-high. Scrape brown bits and stir everything together to make a yummy sauce, perfect for topping chops or potatoes.

Tips & Warnings

• About midway through braising, adjust the pan's lid so a little steam can escape and the chops don't get soggy.
• Never eat pork that is still pink in the middle. Check chops with food thermometer if unsure -- internal temp should be 160 degrees F.