Re: Dinner suggestion for the year of our lord 20241003!

On 11/7/2024 5:57 PM, Dave Smith wrote:

On 2024-11-07 4:41 p.m., dsi1 wrote:

On Thu, 7 Nov 2024 9:22:40 +0000, D wrote:
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A braised pork chop will be less juicy and somewhat firmer than a
properly fried chop. It also take a longer time to cook. I think a pork
loin doesn't take to braising very well. Obviously, some RFC people will
disagree.
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https://www.southyourmouth.com/2013/07/smothered-pork-chops.html
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I'm skeptical. I like my steaks juicy, and often, pork for me is to dry.

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I believe you on that. We've all had a dry, tough, pork chop. My
favorite pork is pork belly. Of course, that brings about a whole nother
set of problems!
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I have had little luck with braised pork chops with one exception. Years ago there was a TV show called Over Easy aimed at seniors and featured dishes for one or two.  One day they did one pork chops. It called for a nice thick pork chop per serving. Cut slit into the the chop and stuff a couple pitted prunes into the pocket. Season the chop with salt and pepper and then sear it on both sides in a hot pan.  Peel a potato and carrot and cut then into chunks. Peel and half an onion. When the chop is nicely browned add some apple juice. Toss in the potato, carrot and onion and cover with a lid. Simmer for 20 minutes.
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 My grandmother used to make a dish in the oven.  Sliced potatoes with some onion, then pork chops on top, pour in some milk and bake.  When done, the milk was pretty much gone and the chops tender.
 Don't know the detail and never tried it.