NEW WIP's - My! But It's Nice and Chilly Outside Tonite!

It's nice outside tonight! I have a couple of windows open and my A/C turned up high enough that it won't come on for a while, for sure. That should save me a enough $$ to pay for some art supplies I bought this week. :P

I decided to cook some Braised Chops with veggies for supper. It turned out more like a stew but still yummy! I didn't want to cook them in the crock pot because it's pretty small so I opted for a deep pan instead. They smell heavenly right now!

The recipe follows. I don't measure for the most part so use your own judgement and taste for the measurements.

(Excuse the pictures. This apartment has HORRIBLE lighting)

(I doubled the recipe because, well, that's how we roll)

flour
salt / pepper

4 bone in center-cut pork chops (I used the thick cut butterfly and cut them in half)
oil to fry in (not much - about 1/4 cup or less depending on your pan)
1 large onion - sliced
Beef Stock (I use stock because it has more flavor - you might want to get the low sodium kind if you have special dietary needs)
2 large sweet potatoes cut in large pieces (now, this is a matter of choice because sweet potatoes get soft pretty quick)
2 large carrots - cut in large pieces

marjoram (to taste)
salt/pepper
red pepper flakes
Goya seasoning salt (to taste)

Dredge the chops in the seasoned flour (flour, salt/pepper)
Fry them up until they brown nicely on each side
Put the chops on a plate.

In the same skillet that you browned in, put the veggies and season with marjoram, salt/pepper, red pepper flakes (or cayenne), seasoning salt. Brown them up for about 2 minutes to get them nice and browned (don't over cook!) then put them all in the deep dish skillet or pot. Add beef broth (just enough to cover veggies). The put the browned chops on top and cover. Bring to a boil then reduce to simmer.

Simmer about 45 minutes or until the veggies are done but not over cooked. Serve with some cooked cinnamon apples as a side dish. Yum!