I developed the recipe for the pork years ago and it insures that you will have a succulent and tender chop. First, you sear the chop in a skillet over high heat, then add the onions and peppers. Sautee the vegetables for a minute or two…then add some stock or water, cover tightly and “braise” over low heat until the chop is meltingly tender. Add a teaspoon of Dijon mustard to the pan juices and you have a great sauce to enrich the dish.

Seared and braised pork chop with onions and red peppers served with Dijon mustard pan sauce
Boiled Yukon Gold potato wedges with butter and cream; braised winter greens
Cornbread muffins
Chocolate cookies

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