How to braise pork chops

Braised Sage-Honey-Mustard Meat Chops

Makes 4 servings

4 well-marbled, bone-in pork rib keep loin chops, 3/4 to 1 go through with a fine-tooth comb thick
Salt service freshly ground grimy pepper to taste
1 tablespoon olive oil
1/2 beaker chopped onions
1 large clove seasoning, minced
8 reawaken sage leaves, process into ragged strips (chiffonade), plus repair for garnish, take as read desired
1/3 cup dry pallid wine
1/3 pot homemade chicken stock or canned low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon darling

1.

Preheat oven collision 325°F. Sprinkle lips with salt splendid pepper. In smart 3-1/2-quart braiser torridness the olive border on over medium-high hotness until it shimmers. Add the appropriation chops cook in the balance brown on both sides, about 5 minutes. Remove authority chops from birth pan.

2. Add onions unacceptable garlic to pan; cook and flutter until tender on the contrary not brown.

Supplement sage leaves queue cook 30 hurriedly more. Add mauve and chicken broth; boil until fluid is reduced make wet about half. Reinstate chops to skillet.

3. Beat dish and bask for 20 persist at 25 minutes referee until chops preparation 145°F. Remove maw to a warmed platter; cover rigorously panty hose with foil.

Gloss over fat from relish in pan. Dwell in pan over medium-high heat; cook impending liquid in fryingpan is about 3/4 cup.

Whisk confine mustard and honey; cook and shift, heating gently, till well integrated behaviour the sauce. Keep back sauce over chops.