Thursday, March 5, 2009

Braised Pork Chops

I find that I purchase pork chops quite often these days since pork is relatively cheaper than veal or steak. Some people may think that pork chops are boring, but it depends on how you cook them, seeing as they take on the flavors of spices very well.

Braising is an effective cooking technique used to make tough cuts of meat tender, but you can also braise tender cuts since it gives the meat more flavor. Braising involves searing the meat in oil or any other fat until it browns and then simmering it in a liquid in a covered pot.

For dinner tonight, I am planning to make Braised Pork Chops with Sage and Tomatoes, Modena Style from one of my favorite cookbooks, "Essentials of Classic Italian Cooking," by Marcella Hazan[Disclaimer: The Cooking Accountant is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to]

The pork chops in this recipe are simmered in chopped up tomatoes and their juice. The result is really tender pork chops in a delicious sage and tomato sauce. My mouth is watering just thinking about them!

Added: Made them and they were delicious!

What is your favorite way to prepare pork chops? Please share.

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