Back in the olden days in Spanish Harlem, fried and braised pork chops were an old standby. Pork chops were cheap then and served with rice or potatoes they made for a delicious and economical meal. With fried pork chops we did it too ways: either seasoned and then fried in olive oil, or sometimes, we dredge them in seasoned flour and then fired in butter. It all depended on how we felt and the time requirements.

And then, pretty often we have Dill Braised Pork Chops. Though, sometimes, we might try other herbs such as fresh sage or cilantro, for some reason, dill was the favorite way of braising pork chops. The braising liquid was either red wine or red wine vinegar, interchangeable in our world. Some preferred just plain red wine, but often it was red wine vinegar that won the day.

So, go for this easy to prepare and, yes, delectable recipe. You won’t be disappointed.

DILL BRAISED PORK CHOPS

Ingredients:

4 pork chops, bone-in or boneless, center cut about 1½ to 2-inch thick
Salt and ground black pepper to taste
1 teaspoon fresh oregano, chopped or ¼ teaspoon dried
3 teaspoons olive oil or canola oil
1 tablespoon butter
1 tablespoon fresh dill, chopped or 1 teaspoon dried
3 tablespoons red wine vinegar

Instructions:

  1. Have pork chops prepared. That is, rinse under cold running water and pat dry with paper towels. Then season generously on both sides with salt, pepper and oregano.
  2. Heat oil and butter in a heavy duty pan or skillet on medium-high heat. Add chops and cook about 2-4 minutes per side, depending on thickness of chops. They should be well seared and golden
  3. Add dill and wine vinegar. Stir to mix, reduce heat to low, cover and cook for 20 to 30 minutes, or even longer depending on desired tenderness. Serve with favorite side dish or grain.
    Yield: 4 servings.