My pork chops are never particularly tasty or tender... even when they come off the grill at 140 or so to rise to mid 140s-150. (Ribs, pork butts, briskets, chicken and sausage are another story...)
Remembered someone talking about slow cooking chops with kraut, apples, onions, some brown sugar, for several hours, and they would be fall-apart tender and tasty. Tried it, and it worked ok. But I know it can be better. Can anyone share specifics for what I guess is a German recipe for a potful o' pork chops?