Braised Pork Chops
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Distilled white vinegar||2 Tablespoon|
|Loin pork chops||8 Ounce, cut about 1 inch thick|
|Onions||1 Cup (16 tbs), finely chopped|
|Garlic||1 Teaspoon, finely chopped|
|Freshly ground black pepper||1|
1 Using paper towels, pat the pork chops completely dry.
2 Season them on both sides with the salt and a liberal grinding of pepper.
3 In a heavy 12-inch skillet, heat the oil over moderate heat.
4 Add in the pork chops and, turning them occasionally with a spatula.
5 Fry the chops for about 15 minutes, or until browned.
6 Stir in the onions and garlic.
7 Pour in the water and bring to a boil over high heat.
8 Lower the heat and cover tightly.
9 Simmer for about 30 minutes, turning the chops over 2 or 3 times.
10 On a heated platter, arrange the pork chops attractively.
11 Stir the vinegar into the cooking liquid.
12 Correct the seasoning.
13 Pour the sauce over the chops.
14 Serve at once.