Braised Pork Chops
Braised Pork Chops is Head to the store and pick up bay leaf, garlic clove, celery, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
In a large resealable plastic bag, combine flour, salt and pepper.
Add chops; seal bag and shake to coat.
In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned.
Remove chops and set aside. Cook onion, celery and garlic in drippings until tender.
Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear.
Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.
Recommended wine: Chardonnay, Pinot Noir, Riesling
Pork Chops works really well with Chardonnay, Pinot Noir, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.
GEN5 Chardonnay
A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.