MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Smothered Pork Chops
Categories: Pork, Vegetables, Herbs
Yield: 8 servings

8 Thick, bone-in pork chops
Anise brine (below)
4 tb Oil or lard
1 c All-purpose flour
8 md Yellow onions; peeled, thin
- sliced
1 Bay leaf
Salt & fresh ground pepper
2 qt Pork or chicken stock
1 tb Fine chopped parsley; opt

MMMMM----------------------STAR ANISE BRINE---------------------------
1 c Kosher salt
1 c Packed brown sugar
2 Pods star anise
4 Bay leaves

MAKE THE BRINE: In a large pot set over high heat,
combine 1 gallon of water and the rest of the
ingredients and stir to combine. Heat until the sugar
and salt are dissolved, then remove from stove.

Let cool completely and refrigerate until needed.

MAKE THE CHOPS: In a large nonreactive container,
submerge the pork in the brine and place in refrigerator
for at least 12 hours or overnight, then remove the
chops and dry well with paper towels.

Set oven @ 325oF/165oC.

Heat the oil or lard in a large ovenproof pot or Dutch
oven set over medium heat. Dredge the chops in the
flour, shaking off the excess. Reserve the leftover
flour.

Cook the chops in the fat, about 4 minutes per side,
until they are brown and crisp on the exterior, and
transfer to a plate. Reduce heat to medium-low. Add the
onions and bay leaf and cook, stirring often, until the
onions are softened, about 15 minutes. Season well with
salt and pepper.

Add 6 tablespoons flour to the onions, stir well and
allow to cook 3 or 4 minutes. Slowly add the stock,
stirring and scraping the pan well, until it is
incorporated and the mixture is slightly thickened.

Return chops to the pot and bring to a simmer, then
cover tightly and cook in the oven until very tender, 2
or more hours. Transfer chops to a plate and place pot
on stovetop, over medium heat. Reduce sauce until it is
thick enough to resemble gravy, skimming excess oil and
foam if necessary. Return chops to pot to reheat, then
serve with their gravy over rice or mashed potatoes.
Garnish with parsley if you like.

By: Sam Sifton

Yield: 8 servings

RECIPE FROM: https://cooking.nytimes.com

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