braised chops expanding ideas

[withabandon]

Inspired by a recent picture from a post by FlyFish I'd like to make some interesting chops in a braiser/sautoir (rather than oven roasting them ala Barbara Kafka or broiling them ala my parents).
In grateful anticipation of shared recipes and techniques, I eagerly post this humble request.

[Diane in Bexley]

As a newly "single" person, (empty nester single mom), I have been making a lot of things recently with lamb and veal chops. I buy both first cut (rib or loin), which I marinate and broil/grill as well as 2nd cut (shoulder, arm bone), which is what I braise.

Saute shoulder lamb chops to brown first, then add onion, mushrooms & green peppers and a little tomato sauce. Seasoning is black pepper, garlic, some kind of fresh herb (rosemary, basil, thyme) and braise for 20-30 min.

For shoulder veal chops, pound them thin. Bread in flour, egg, panko crumbs. Saute in large frying pan. Add a few drops of lemon juice, s&p, white wine. Cover and braise for 30-40 min. Add a few T of parsley just before you serve.

[withabandon]

I made katecm's recipe last night, and my family loved it. Scrumptious! They even had suggestions for variations with other kinds of meat they'd like cooked in that method. They want beef with mushrooms, tomatoes and red wine. Sounds good to me. Diane's suggestions sound very yummy too. Thanks for sharing. I think the combinations are endless, now that I know about removing the meat, putting it back in and then removing again to reduce. I'd love to hear more about others ideas on what combines well with various types of meat.

[katecm]

What kind of chops? I'll be doing it with pork chops tonight, with apples, fennel, currants, apple cider, wine and sage.

[withabandon]

any kind of chops-- what you have in mind sounds wonderful. Would you share your recipe?

[katecm]

Not much of one. I've got thick-cut bone in chops brining right now in mildly salted and sugared water (since they're in there all day, I didn't want to overpower it, but won't have brining time tonight). I season with salt and pepper and a bit of fennel pollen (not necessary, but I have it), then give them a very mild browning. I don't like to brown them too much because I don't want to cook too much at this stage. Remove, then add some diced onions and apples and sliced fennel to the pan., alone with a sprig of sage. Once they're softened, I throw in the dried currants, then deglaze with some white wine and apple cider. Add the chops back in and simmer until they're just cooked (I tend to leave them at a pretty low temp so they are juicy). Pull them out again and cook the sauce down on high temp until it's more of a glaze. Not too fancy, but quick and lovely.

[withabandon]

That sounds great-- thanks so much.