![]() ![]() Once the meat is browned I remove it from the skillet and drain off any excess fats if need be. Don’t be concerned about the meat not being cooked in the center, low and slow in the gravy with take care of that. I do not cook the meat through, we only to get some nice color on the meat at this point. I heat the skillet over medium high heat, add a few tablespoon of oil and brown the meat on both sides. I used my grill pan this time simply to reduce the amount of fats that would be going in to the dish, plus I just got one and have been playing with it. Normally I begin with a large non-stick skillet that has a tight-fitting lid (it is important that what ever pan you use has a lid that fits well). Chicken, pork, and steak can all be prepared in the same fashion, which by the way is a great technique for cooking some of the less expensive, otherwise tough cuts of meat. My mother would use this method with a variety of meats. Either method can be prepared on top of the stove or in the oven, however one of the keys to both is a well-fitting lid. In a classic fricassee, the meat is first cut in to small pieces, browned in butter, and then cooked tightly covered, usually with vegetables in a white sauce, yielding a stew like dish with very tender flavorful pieces of meat. The long slow method develops rich flavors and tenderizes the meat by breaking down the fibers. Braising typically involves browning meat in a fat, then cooking it tightly covered with a small amount of liquid over low heat for an extended period of time. The method of preparing smothered pork chops falls somewhere between, or is a combination of two techniques, braising and fricassee. Smothered in a thick rich onion gravy, this sure to please one-skillet dish is amazingly simple to prepare, and makes the perfect dinner for a school-night or on a busy weekend. These “fall off the bone” pork chops are fork tender and incredibly moist. ![]()
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