Braised pork

These boneless loin chops are an inexpensive cut of meat but boy are they bland and tough. I tried to just fry them but that did not work so well unless of course you are want to strengthen your jaw, chew, chew and chew some more...

Braising these gives them some flavour and makes them tender enough to eat with a fork.

All you need are some pork loins, salt, pepper, rosemary, sage, garlic, white wine, and broth.

Salt, pepper and brown the pork on medium high heat.

Remove the pork, lower the heat and add the chopped garlic, sage and rosemary. Stir for a few minutes being careful not to burn the garlic.

De glaze the pan by adding the wine and broth (water will also work), stirring up the brown bits, bring to a boil and boil for a few minutes. You want enough liquid so the pork is almost covered.

Lower the heat to simmer and put the pork back in the pan, cover and simmer for about an hour, until the pork is very tender, flipping the pork a few times during the process.

Remove the pork and keep warm under foil. Turn the heat on high and reduce the pan juices until thick about 20 minutes...did you let it reduce to much? just add a little more water, nothing to worry about. Lower the heat again and place the pork back in the pan, turn once or twice to cover the pork.

Serve with mashed potatoes and veggies.

Easy and delicious and this method also works really well with chicken, just remember that it has to simmer really, really low. One word of caution...careful with the salt at the beginning of the dish because as the juices reduce the flavour concentrates and can become quite salty if you added too much at the beginning. You can always add some salt at the end if needed.