Red Wine-Braised Pork Chops
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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV
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WHY THIS RECIPE WORKS
When braising pork chops, it’s important to avoid lean loin chops that have a tendency to dry out when even slightly overcooked. Instead, begin with a blade chop, which, like other braising cuts, has a larger amount of fat and connective ti...