I'll be cooking them tonight for my daughter and I. They are just supermarket chops that my hubby bought and left for me to cook. I don't think I have enough time to brine (she'll eat around 7 and it's already 3pm). I think braising them in milk would be nice - I have rosemary, bay, thyme and sage in the garden, and fresh parsley in the fridge. I have lots of potatoes and onions. I was thinking of doing them in apple and cider but wanted a more savoury dish.
Really, I'm looking for the best method of getting really tender chops. I have a feeling that if I let them cook slowly this afternoon they should be nice and tender later on - yes or no?