This French country dish demonstrates an excellent method for braising. Here we use shoulder chops, which require long braising; if you’re using loin chops, short braise them by cooking them only long enough for the heat to penetrate them. Here the garniture is simple, prunes steeped in water, then simmered in white wine (traditionally Vouvray), but this dish is a model for braising shoulder chops and can be garnished with virtually anything.
|shoulder pork chops|
|salt and pepper||to taste||to taste|
|dry or semi-dry white wine such as vouvray|
|chicken stock, preferably concentrated (about 4 times), or water|
|large bouquet garni|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.