Things You'll Need:
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Step 1
Clean the chops. Remove any excess fat. Do not remove the meat on the bone. Pat the chop dry. Season with Kosher salt and pepper. Allow it to come to room temperature. Pre-heat oven to 350 degree if you are using the sautee method.
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Step 2
Pound the chop with the meat hammer by holding the bone and firmly pounding the oval of meat until it is 1/2 inch thick. This breaks down the muscle fibers and will keep it tender during cooking.
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Step 3
Dredge in the all purpose flour, shaking off any excess.Turn the stove burner on medium. Add 1/2 tsp of olive oil and allow it to heat up until small waves form in the oil.
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Step 4
Using a pair of tongs, place the pork chops in a sautee pan. Allow it to brown evenly, approximately 3 to 4 minutes. Carefully turn the chops over and place the oven usable sautee pan in the pre-heated 350 degree oven.
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Step 5
Allow the chops to cook for another 7 to 10 minutes, until the meat reaches 140 degrees at its thickest point. Remove and let stand for 3 to 5 minutes. Serve.
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Step 1
Assemble the following ingredients for slow cooking the pork chops:4 bone in thick cut pork chops1 large white onion, sliced1 large carrot, peeled and medium diced1 tbsp dried rosemary, chopped2 stalk celery, cut in 1 inch sticks8 large button mushroom, sliced2 can low fat cream of mushroom soup2 cup chicken stockKosher saltBlack pepper
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Step 2
Heat up your crock pot. Add 1/2 tbsp of olive oil, the vegetables and rosemary, and lightly sweat until the onions become translucent.
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Step 3
Dredge the pork chops in all purpose flour, shaking off all excess. Add the pork chops to the crock pot and continue cooking until the chops brown.
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Step 4
Add the cans of soup and the chicken stock, simmer for 5 to 6 hours on low. Season with salt and pepper and serve. The slow cooking, or braising, will allow the pork chops to remain tender and absorb the flavors of the cooking liquids.
