Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV
To get juicy, tender meat and a rich, silky sauce, we first had to pick the right chop for the job. Then it was a matter of divide and conquer.
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...