I decided to go with what I hoped would be an easy and tasty way to prepare them: a quick sear of the meat, a little sautéing of aromatics, and then a rapid braising. As luck would have it, this meal was fantastic. The pork was incredibly tender and had a decent amount of flavor, especially considering that it only braised for an hour or so.
An additional benefit to this meal was the creation of today’s lunch: French Onion Soup. Granted, the soup lacked some of the richness that French Onion Soup typically gains through cooking the onions until caramelized, but for a quickly made soup, it was enjoyable.
I will keep this recipe on hand for quick cooking nights, though I may add an additional onion to make the soup even more flavorful. On a day where time is not of the essence, I will cook the onions for longer and reduce the braising temperature, so that the pork can simmer in the broth for multiple hours.
- olive oil
- 6 boneless pork chops, approx. 3/4″ thick
- salt & pepper
- 1 onion, sliced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1/4 cup brandy
- 5 thyme sprigs
- Preheat oven to 350. Heat 1-2 tablespoons oil in a large, ovenproof stockpot over medium heat.
- Season both sides of the pork chops with salt and pepper, then add to stock pot.
- Cook for 1-2 minutes per side. Remove pork chops, add an additional tablespoon of olive oil and onion. Sauté for about 5 minutes, or until translucent.
- Add garlic, and sauté for 1 more minute.
- Remove from heat, and add broth, brandy, pork chops, and thyme. Cover, and transfer to oven. Cook for one hour.
