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 Posted: Mon Oct 05, 2009 11:06 am
What's your fav. recipe to use and method, etc?
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Posted: Wed Oct 28, 2009 9:57 am
I like to braising my porkchops in a mixture of red wine, apple cider vinegar, pork stock, bay leaf, and molasses. Then after the pork chops are done I take the braising liquid and thicken it to make a sauce. This turn even the toughest piece of pork soft.
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Posted: Thu Oct 29, 2009 3:25 pm
DenvoPryde I like to braising my porkchops in a mixture of red wine, apple cider vinegar, pork stock, bay leaf, and molasses. Then after the pork chops are done I take the braising liquid and thicken it to make a sauce. This turn even the toughest piece of pork soft.
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Posted: Fri Oct 30, 2009 5:37 am
Lilith-Moonblood Finally someone spoke up! ha ha thanks! What does braising mean? I know I could look it up, but it's so much better/funner this way... Braising is a multiple step process. First you sear the meat real quick in a pan. Next you place the meat in a pot with the liquid and cook. Most people put a lid on the pot but I do not because I love the smell of braising.
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