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{July 24, 2008}   Overdue Recipe: The Simmered Chops

The Simmered Pork Chops (i like to use thick pork steaks with a bone)
pork chops or pork steaks
apple cider* or orange juice
amounts I don’t really measure as I generally have both on hand in generous supply, plus it varies depending on the size of your pan and the thickeness of the meat sorry…

Season the pork liberally with s/p and garlic/onion powder (or whatever you like on your pork, sometimes I add a bit of cinnamon or allspice and thyme if I’ve got cider going in or tarragon or another herb with the oj but usually I make this on vacay so I keep it simple to not have to bring/buy too many spices). Brown both sides of meat quickly in a hot pan with a little bit of oil or bacon grease, drain off any excess fat or don’t bother if it’s not much. Pour in a bit of the juice and scrape the browned bits free put the meat back in a nice arrangement and add juice until the meat covered. Bring to boil, cover and reduce to simmer and walk away and let the juice reduce by half or so to become a sauce. That’s all, I tried telling you there wasn’t a recipe…but since you wanted one I hope this helps.

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