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Pork

ISO really tender braised pork chops

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ISO really tender braised pork chops

kookiegoddess | Dec 2, 2009 06:16 AM

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?

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