· The Sear is Key: Don’t rush searing the chops. A deep brown crust equals immense flavor in the final gravy.
· Low and Slow is the Way to Go: Braising in a low oven for a longer time breaks down the connective tissue in the pork, transforming even less expensive chops into a melt-in-your-mouth meal.
· Don’t Skip the Fond: Those browned bits stuck to the pan after searing are pure flavor gold. Deglazing the pan properly with broth is essential.
· Use a Meat Thermometer (for safety): The pork chops are done when they are fall-apart tender, but for food safety, the internal temperature should be at least 145°F. After braising for this long, they will be well past that and perfectly safe.
· Cream at the End: Adding the cream at the end prevents it from curdling during the long cooking process.
Enjoy this ultimate comfort food classic! It’s a guaranteed winner for a cozy night in.
