Braised Pork Chops

This is the first successful pork chop I made as a young bride eons ago and is still as good today as it was then. Delicious with mashed potatoes and green beans --comfort food at it s best! Recipe source: Michael Field's Cooking School Cook book

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 6  pork chops, 1 inch thick
•  salt
•  pepper
• 1⁄2 cup flour
• 2  tablespoons butter or 2  tablespoons margarine
• 2  tablespoons  vegetable oil
• 1 1⁄2 cups  thinly sliced onions
• 2  tablespoons  chopped garlic
• 2  tablespoons white wine vinegar
• 1  bay leaf
• 1  cup heavy cream
• 1  tablespoon Dijon mustard
• 1⁄4 teaspoon lemon juice
• 1  tablespoon  chopped chives (optional)
• 1  tablespoon  chopped parsley (optional)

Directions

1. Preheat oven to 325-degrees F.
2. Seaon the pork chops with salt and pepper, dip them in flour and shake off excess flour.
3. Melt the butter and oil in a heavy frying pan over medium heat.
4. Add chops and saute for 2-3 minutes per side until golden.
5. Transfer chops to a 9 x 13- inch baking dish or other baking dish that is large enough to hold chops in one layer.
6. After browning chops, discard all but 2 tablespoons of the fat and cook the sliced onions and garlic in the pan until they color lightly.
7. Remove pan from heat and add the vinegar to pan.
8. Pour drippings and onions over chops.
9. Crumble in the bay leaf over all and heat on top of the stove until casserole bubbles.
10. Cover tightly with lid or tin foil and place in oven.
11. After 10 minutes, baste chops with juices.
12. After another ten minutes turn chops over.
13. Cook for a total of 30 minutes before removing from oven.
14. Tip baking dish and skim fat from pan and discard.
15. Place casserole on top of stove and add cream to pan.
16. Bring to a boil over high heat and simmer until reduced by half.
17. Remove from heat.
18. Stir in the mustard and lemon juice.
19. Sprinkle with chives and/or parsley (if using).