Shelly's Recipe

BRAISED CHOPS

Category: Pork - Chops and Steaks

4 thick-cut, skin-on pork chops
2 tbsp salt
2 tbsp cracked black pepper
1/2 pound bacon, chopped
1 cup onions, chopped
1/2 cup celery, chopped
1/4 cup bell pepper, chopped
1/4 cup garlic, sliced
1 (8-ounce) can tomato sauce
5 cups beef stock
1 sprig rosemary
2 onions, quartered
3 carrots, cut into 2-inch pieces
8 new potatoes

Preheat oven to 375. Season chops well using salt and cracked black pepper. In a cast iron dutch oven, saute bacon until fat is rendered and bacon is crisp. Brown chops well on both sides.

When golden brown, add onions, celery, bell pepper and garlic. Saute 3-5 minutes or until vegetables are wilted. Add tomato sauce and blend well into the vegetable mixture. Add beef stock and rosemary, bring to a rolling boil and reduce heat to simmer. Cover dutch oven and allow chops to simmer for 1 1/2 hours.

After 1 1/2 hours, add quartered onion, carrots and potatoes. Replace cover and continue to simmer for 1 1/2-2 hours, or until the chops are fork tender. Serve by placing a portion of the onions, carrots and potatoes with the chops onto a plate. Garnish with a sprig of rosemary. Serves 4