These "miscarry off the bone" meat chops are subfigure flakey and incredibly moist. Suppressed in a broad princely onion gravy, this trusty to delight one-skillet provide is surprisingly simplistic to prepare, and makes the perfect dinner for a school-night or on a engaged weekend.
The method of preparing suppressed pork chops water somewhere between, or is a combining of two techniques, braising and fricassee. Braising typically involves preparation meat in a fat, then preparation it tightly dabbled with a bantam amount of liquified over low turn for an outstretched point of period. The want dragging method develops colourful flavors and tenderizes the meat by breaking doc the fibers. In a creation fricassee, the meat is best cut in to lilliputian pieces, browned in butter, and then grilled tightly cloaked with very eatable flavorsome pieces of meat. Either method can be embattled on top of the stove or in the oven, nonetheless one of the keys to both is a well-fitting lid.
My parent would use this method with a variety of meats. Doormat, meat, and steak can all be prepared in the corresponding pattern, which by the way is a great skillfulness for cookery some of the little overpriced, otherwise hempen cuts of meat.
Ingredients
- 4 8 to 10 ounce bone-in pork chops or one per person
- 3 Tablespoon canola oil
- 1 medium-sized yellow onion diced
- 3 cloves of garlic minced
- 1 can condensed cream of onion or mushroom soup
- 1½-2 cans chicken or vegetable stock use the soup can to measure
- 1 teaspoon Worcestershire sauce
- salt & pepper to taste
Method
- In a large skillet with a well-fitting lid, brown the pork chops over medium high heat in 2 tablespoons of oil.
- Remove the chops from the skillet and drain off any excess oil.
- Reduce heat to medium and add 1 tablespoon of oil. When oil begins to shimmer, add onions and season lightly with salt. Cook onions until they become soft and begin to caramelize. Add garlic and cook for one minute.
- Add the condensed soup to the pan. Using the empty can for a measure add 1½ to 2 cans of stock. Add the Worcestershire sauce and stir to combine. Increase heat to medium high bringing liquid to a boil.
- Return the chops to the soup, working them down in to the gravy. Cover the pan with the lid and reduce heat to low. Simmer covered for at least one hour.
- Test the chops with tongs, the meat should easily pull apart when finished. Cook longer if needed.
- Taste and add salt and pepper as desired.
- Served over a bed of wide egg noodles and a side of green vegetables, this dish makes a dinner everyone will love.