Pork chop recipe from old Gourmet Magazine
Many years ago - I believe it was in the mid-90s or maybe even in the 80s, I came across a really good braised pork chop recipe in Gourmet magazine. It was in the letters to the editor-type column where sometimes people requested recipes or shared their own. Pork chops were seasoned (Worcestershire sauce was one ingredient used), floured, browned in a saute pan, then slowly braised in red wine and (if memory serves) some orange juice. At the end of the cooking time,some brandy was added to bring the whole thing to the next level. I have been cooking this without reference to the original recipe for years and years - with tasty results - but it would be so nice to have a copy to compare with what I am doing these days. I have not been able to find it online. (It is definitely not on epicurious.com.)
Does anyone use and/or have a copy of this recipe?