Red Wine-Braised Pork Chops
"When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective tissue. Trim the chops of excess fat and connective tissue to prevent buckling when cooked, and use those trimmings to build a rich and flavorful braising liquid that can quickly be turned into a tasty sauce for your braised chops...."
INGREDIENTS
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Look for chops with a small eye and a large amount of marbling, as these are the best suited to braising. The pork scraps can be removed when straining the sauce in step 4 and served alongside the chops. (They taste great.)
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Ingredients
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Salt and pepper
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4 (10- to 12-ounce) bone-in pork blade chops, 1 inch thick
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2teaspoons vegetable oil
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2 onions, halved and sliced thin
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5 sprigs fresh thyme plus 1/4 teaspoon minced
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2 garlic cloves, peeled
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2 bay leaves
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1 (1/2-inch) piece ginger, peeled and crushed
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1/8teaspoon ground allspice
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1/2cup red wine
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1/4cup ruby port
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2tablespoons plus 1/2 teaspoon red wine vinegar
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1cup low-sodium chicken broth
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2tablespoons unsalted butter
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1tablespoon minced fresh parsley
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