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Braised Pork Chops

4 center-cut pork chops
Salt and pepper, to taste
2 tablespoons flour
2 tablespoons oil
1 onion, minced
3/4 cup chopped celery
2 cloves garlic, minced
1 cup beef or chicken broth (we used chicken)
1/2 teaspoon dried thyme
1 bay leaf

Season the pork chops with salt and pepper, then dredge in flour.

In a skillet, heat the oil and brown the chops on both sides. Remove the chops, set aside, and pour off most of the fat. Add the onion, celery and garlic to the pan and cook, stirring, until they soften. Return the chops with their juices and pour in the broth, bay leaf and thyme.

Cover, bring to a boil, then lower the heat and cook about 30 minutes. Remove the cover and let the liquid cook down. Skim off the fat and add more salt and pepper if necessary. Serves four. (Note: We needed five servings, so we used five pork chops but didn't change anything else. It came out fine.)

Thursday, July 08, 1999



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