CutThicknessBraiseBroil/ GrillPan-Fry Bone-in Chops 3/4 inch -- 8 to 11 minutes 9 to
10 minutes Boneless Chops 1 1/4 inch (Butterflied) -- 6 to 8 minutes 8 to 9
Ever try braising? It's a great way to cook pork (or any other meat, for that
matter!). Here's how . .
You'll need . . .
*Heavy oven-proof pot or roasting pan (if
roasting pan, use foil to cover)
*Chuck, shoulder, bottom round, brisket or shank meat
*Small amount of oil for browning; broth, wine or water for cooking
follow these simple steps ...
Dry meat thoroughly with
paper towel. Tip: coat meat with flour to enhance browning.
Heat oil in pot over
medium-high heat; brown meat on all sides (this develops the flavor). Tip:
Make sure the pan is hot for proper browning.
Add liquid of choice,
about 1/4 to 1/2 inch deep; cover pan and simmer until tender, about 1 1/2
hours. Tip: The pot must be covered for the moisture to penetrate the meat
Tip: Simmer (gentle
bubbles) in a 300 degree to 350 degree oven for more even heat. Do
not boil, this will cause the muscle to tighten and meat will be
To make a sauce: remove
meat and vegetables from pan. Bring liquid to a simmer and cook until it
reduces enough to resemble a light gravy. If additional thickening is
necessary, mix 2 tablespoons cornstarch with 2 tablespoons cold water until
smooth and add to liquid. Bring to a boil to thicken.