Of all the ways to prepare pork chops, I prefer the braising method. Now, in my circle, even though there may be some vegans among us, pork chops are still relatively popular. They are cheap to buy and easy to cook. In terms of cooking we all like fried pork chops. The next level is roasted, baked or broiled pork chops. What I like about braising is that the liquid used infuses the pork chops with a delicate flavor and texture. The seasonings used may vary. Normally all you need is salt and pepper. In our Nuyorican culture we sprinkle the chops with olive oil and add oregano, thyme and garlic powder to the mix. If you want to substitute one clove garlic, minced, instead of the garlic powder, go right ahead. Some people I know add a little bit of dill to it as well. Use whatever spices strike your fancy. One time I added turmeric to the braising liquid, and it was fantastic. Use your imagination folks, it can’t hurt.
The side dish to pork chops I leave up to you. Back in Spanish Harlem the normal accompaniment was rice. Some like potatoes and a vegetable. You, as the cook, and your guests, are the deciding factor here.
BRAISED PORK CHOPS (Nuyorican Style)
Ingredients:
3 bone-in pork or boneless pork chops
5 tablespoons olive oil
1 tablespoon fresh chopped oregano or 1 teaspoon dried
2 teaspoons fresh chopped thyme or 1 teaspoon dried
2 teaspoons garlic powder
Salt and ground black pepper to taste
1/3 cup red wine (dry or sweet, your choice)
1 cup chicken broth
Instructions:
- Rinse pork chops under cold running water and pat dry with paper towels.
- Place chops in a bowl, sprinkle with 2 tablespoons olive oil and season on both sides with oregano, thyme, garlic powder, salt and pepper
- Heat remaining olive oil (3 tablespoons) in a large heavy skillet or frypan over medium-high heat. Add the pork chops and cook about 3-4 minutes per side until nicely browned.
- Add wine and cook until wine is almost gone. For your teetotalers out there, don’t fret. The liquor in the way evaporates and only the flavor is left.
- Add chicken broth, increase heat and bring mixture to a boil. Cover pan, reduce heat to low and cook about 45 to 60 minutes or until fork tender.
Yield: 4 servings.