Braising is a good choice of cooking method for cuts of meat that are tougher or from older animals. The connective tissues that are more prevalent in cuts like this, and which can make meats tough and chewy when improperly cooked, are slowly dissolved through long, slow application of moist heat . So you end up with a tender piece of meat.
6 boneless loin chops
2 tablespoons veg. oil
1-1/2 cups beef broth
1/2 chopped onion and 1/2 lg bell pepper or 1 sm.
dried thyme,salt, pepper, paprika,garlic powder
red wine vinegar
Dry chops, make a rub with the last 5 ingredients. let set 15 to 20 minutes to get room temp,and dry .
add veg. oil to iron skillet or a casserole dish (oven Proof) Brown chops on both sides. Take out of skillet. Add chopped onion and peppers and cook about 5 min. add about 3 tbsp. red wine vinegar, stir to get the yummy off the bottom and add chops back to skillet on top of onions and peppers, add enough beef broth to just come 1/2 way of chops ( do not cover with broth) Have oven heated to 300 degrees. cover top of skillet or casserole dish tightly, so all the steam stays in. I cover with foil and add a lid on top. bake for one and a half hours. check for tenderness if needed bake another 30 min. They will be moist and tender and when serving spoon broth in skillet over the chops. it is also Fab with mashed potatoes.
From Mary’s Kitchen to yours and have a great day.♥