A Perfect & Easy Delicious Sunday Dinner In Less Than 2 Hours OLD SCHOOL BRAISED PORK CHOPS & STEAKS

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories and can be made from scraps.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats.

pork chops

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more economical.

Introduce the dish and mention it's a Sunday morning special.

Discuss the difference between braising and smothering pork chops.

Show the pork chops with a fat cap and mention preference for fat for flavor.

Wash the pork chops and season with salt, black pepper, garlic salt, and granulated garlic.

Dust the seasoned pork chops with self-rising flour for a crispier coating.

Heat oil in a skillet until it's hot and ready for frying.

Brown the pork chops in the hot oil until golden on both sides, possibly in batches depending on skillet size.

Transfer the browned pork chops to a black roasting pot.

Pour out excess oil from the skillet but keep the browned bits at the bottom for flavor.

Add onions directly on top of the pork chops in the pot without cooking them first.

Sprinkle more flour into the pot to create a sauce base with the leftover oil and browned bits.

Add water to the pot to create enough liquid for braising.

Incorporate ham base into the liquid, being cautious of the salt content.

Cooking Techniques

Spice Level:

Allergens