Slow-cooking pork 'chops'?

Question

I was in Austria recently, and at a restaurant there I ate a very simple dish that consisted mainly of two large pork chops in a light, thin gravy. The pork chops were super tender and came apart really easily.

So I have some leftover pork chops at home and I want to know how I can cook them so that they are like that. I usually fry chops, but that gives a different kind of texture I think.

I'm not really sure what to do with them. I don't have a crockpot or a slow cooker so I don't have too many options. I guess the choice is either boiling them (e.g., in gravy, or a stew) or cooking them in the oven, but I have no idea on how to do either of those things without turning it out horrible. Do you have any tips?

Answer

Try making braised pork chops with onions. Salt and pepper then brown chops on both sides in a heavy frying pan or skillet. Remove chops, add a little oil if needed, and add a sliced onion, stirring occasionally until the onion is lightly browned. Add water or chicken stock or a combination to the onions to deglaze the pan, then nestle the chops back into the onions, cover and reduce the heat to a very low simmer. Cook this way for about a half hour to 45 minutes (test for fork-tenderness). Check occasionally to add more liquid as needed and to turn the chops.

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