Granny’s Braised Sunday Smothered Pork Chops
I adapted this recipe from Carla Hall’s charming new book, “Cooking with Love: Comfort Food that Hugs You” (Atria, $30). Because the chops braise in Worcestershire- and mustard-spiked stock, no brining is required. Serve with mashed potatoes, your favorite summer vegetable and a chilled glass of amber ale.
4 bone-in pork loin chops (about 11/2 inches thick)
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1/3 cup all-purpose flour
1/3 cup canola or other neutral oil
2 yellow onions, thinly sliced
3 tablespoons finely chopped garlic
1 cup homemade or low-sodium chicken stock
2 tablespoons Worcestershire sauce
1 tablespoon white or cider vinegar
1 teaspoon Dijon mustard
1 teaspoon molasses
1 teaspoon ground allspice
Rinse the pork chops and pat dry with paper towels. Sprinkle the salt and pepper all over the chops, then dredge in flour to lightly coat. Reserve the remaining flour.
In a large, deep skillet, heat the oil over medium heat. Add two of the pork chops and cook, turning once, until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with the remaining chops.
Add the onions and garlic to the fat in the pan and cook, stirring, 1 minute. Reduce the heat to low and add the reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
In a small bowl, combine the stock, Worcestershire, vinegar, mustard, molasses, and allspice with 1 cup water. Add to the pan and stir until well incorporated. Bring to a boil, and reduce heat to maintain a simmer.
Return the pork chops and their accumulated juices to the pan. Cover and simmer until the chops are very tender, about 45 minutes, turning them halfway through cooking. Makes 4 servings.
Per serving: 300 calories (37 percent from fat), 12g fat (1.9 g saturated, 6.4 g monounsaturated), 86 mg cholesterol, 28 g protein, 18g carbohydrates, 1.3 g fiber, 758 mg sodium.