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Friday, August 5, 2011

Spiced Braised Pork Chops

Adapted from Art Smith's Back to the Table.  I was looking for a recipe that would suit bone-in pork chops and discovered Art Smith's Spiced Pork Loin with Vidalia Onion Sauce.  I am using thick-cut pork chops rather than a loin and regular onions instead of sweet, but you can make changes to my changes.  If you want to make this for a roast, make up a double batch of the braising/spice mixture and cook the roast for 1 1/4 hours. 

This sauce mixture is so easy to put together, you should consider making extra for more than one kit.  Or you can make a double batch, cook one half for dinner tonight and freeze the rest to get two dinners for one night's work.

Spiced Braised Pork Chops
Makes 4 servings

4 bone-in pork chops (1" thick), about 1 1/2-2 lbs.
2 medium onions (any color), peeled, halved and sliced crosswise 1/2" thick
1/4 cup white wine or vermouth
1/2 cup chicken stock
1 cinnamon stick
3 whole cloves
2 whole allspice
1 sprig thyme or savory
1 tbsp butter

To make a freezer kit, vacuseal the pork chops.  Vacuseal the onions in another bag.  Combine the chicken stock and wine in another bag.  Mix the herbs and spices in a small freezer bag.  Wrap the butter in saran wrap.  Put all these components into a larger ziptop bag and label with cooking directions.

To cook, thaw.  Brown the pork chops in 1 tbsp oil over medium-high heat in an oven-safe pot, about 3 minutes per side.  Remove to a plate.  Add the onions to the pot and cook about 8-10 minutes, until browned.  Add the liquid and scrape up any brown bits on the bottom of the pan.  Add the spices and chops back to the pot, cover and cook for 45 minutes at 325F. 

To serve, remove the pork chops to a platter.  Skim the fat from the sauce and strain it through a fine sieve, if desired.  Whisk in the butter until it is melted.  Pour the sauce over the chops to serve. Pin It

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