Quoting Dale Shipp to Kurt Weiske <=-

I found a neat technique for pork chops - sear one side in a hot pan, remove the chops, deglaze the pan, make whatever sauce you want.
Once your sauce is ready, add the chops back in seared side up and continue cooking.

That sounds like a version of smothered chops. It is a good
technique.

But when I fricassee/braise/sauce/smother chops I usually brown both
sides first.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Braised Pork with Mushrooms
Categories: Lithuanian, Pork, Mushrooms
Yield: 4 servings

1 kg (2 lbs) boneless pork,
Cut into medium pieces
6 Dried mushrooms
1 l (4 cups) sauerkraut juice
1 Onion, finely chopped
1 tb Flour
1 tb Caraway seed
Bay leaves
Salt and pepper to taste

Cook mushrooms, julienne and place on top of meat pieces in cooking
pot. Cover meat with sauerkraut juice and braise on low heat until
meat is soft. Beat flour in 1/4 cup water, add to meat, add onion,
bay leaves, salt and pepper. Simmer for 15 minutes.

Serve hot with potatoes cooked in their jackets.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... Seering meat with flames is as old as human history itself.

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