Pork Chops. Mmm. I have fond memories of my mom making it, breaded and covered in crumbs. So I try often to recreate it, or the sweet taste of succulent pork. Often it comes out like jerky, or damp jerky.
This time I think I did a better job, but it still dried out. None the less, I think it needs to stay in the sauce to the end. Browning is for marbled steak.
Here is our pork chop! We worked from frozen and slow cooked in a marinade. It was at the end, when we wanted it browned, that it dried up.
To make the marinade we slow cooked the fillet in the following;
3 cloves of sliced garlic
1 teaspoon of sherry
1 teaspoon of maple syrup
2 table spoons of sage
2 table spoons of oil
1/4 cup of water
Simmer slowly. That's it. Its a damn good sauce.
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