Braised Pork Chops

Fall... My absolute favorite season. Chilly weather, jackets, vibrant colors, and warming meals make this season so wonderful. It sneaks up on you overnight, and all the sudden it's time to bust out all those old cooking techniques that haven't been used since last Winter, like braising. Braising, it even sounds warm! This was a new way to cook pork chops for me, and I really loved it, they were absolutely infused with the flavor from the cooking liquid. It's the perfect dish for serving with some rice and roasted veggies!

Braised Pork Chops:
3 boneless pork chops
1 tbsp of olive oil
2 tbsp of red wine vinegar
2 tbsp of brown sugar
2 tbsp of Worcestershire sauce
1 1/2 tsp of Dijon mustard
1/3 cup of sherry wine
2/3 cups of water
1/2 tsp of onion powder
salt, pepper

In a medium sauce pan, heat the olive oil. Season the pork chops with salt and pepper and brown both sides. In the mean time stir together the vinegar, sugar, Worcestershire, and Dijon. Pour over the pork chops and add the sherry, water, and onion powder. Reduce to a simmer and cover. Cook for 40 minutes. Remove pork from liquids and turn heat to high, and cook until the sauce reduces and thickens, about 3 minutes. Serve pork topped with sauce. Enjoy!

Happy Eating.