Kate's Cuisine

Aug 10 2010

Braised Pork Chops


4 bone-in porkchops $8.16
Salt and pepper $0.02
5 Roma tomatoes, chopped $3.50
1 onion, halved and sliced $0.47
6 cloves garlic, minced $0.06
3 tablespoons Worcestershire sauce $0.36
1 tablespoon celery salt $0.18
3 tablespoons cumin $0.48
2 tablespoons chives $3.30
2 tablespoons coriander $0.96
3 cups beef broth $1.50
2 tablespoons vegetable oil $0.14
Salt and pepper $0.02

Total Cost $19.15

1.) Set oven to 250 degrees Fahrenheit.

2.) In a skillet, heat vegetable oil over medium-high heat. When hot, season chops with salt adn pepper and place them in a skillet and brown on all sides.

3.) After chops are browned, place them in a casserole dish. Then, turn heat down under skillet and add tomatoes, onion slices, garlic, Worcestershire sauce, celery salt, cumin, chives, coriander, and salt and pepper.

4.) Cook for about ten minutes, stirring occassionally, until onions start to soften and the tomatoes start to break down.

5.) Remove skiller from heat and add beef stock. Mix thoroughly and then pour over chops.

6.) Place chops in oven, uncovered, for 3 – 3 1/2 hours until they are cooked through and extremely tender. When done, take chops out of casserole dish and allow to rest for 5  minutes. When plating, then spoon some of the basting sauce over the chops.

7.) Serve and enjoy!

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