Dick's Braised Pork Chops

If you have been following my diet system, you are probably getting sick of those Smart Ones and South Beach Diet microwavable dinners. As a special treat, here is an easy to make and tasty recipe.

Cut up one potato and 2 or 3 carrots and boil them; drain and set aside.

In a small sauce pan heat 2 cups water and a hefty table spoon or 2 of stock, whisk until smooth. [This is the real secret to this recipe. Most chefs, Anat included, will boil a huge vat of veal bones with all sorts of stuff in it for two days, strain it thru a sieve several times and come out with a cup of stock. I prefer to buy pre-made concentrated stock, called Demi-Glace Gold, which I get thru the mail [800-860-9389]. A 16 oz. container will last for months in the fridge.] Two table spoons of this stuff in water will make a gourmet chef out of any one]

Brown 2 pork chops in a frying pan [using good olive oil, not too much]. Remove the chops from the pan, turn off the heat and deglaze the pan with Madiera or Sherry or Port. Put the chops back in, cover them with the stock, cover the pan and turn the heat to very low. Cook for 1 and 1/2 hours. Check occasionally and add water if necessary.

Add the potato and carrots to the pan, stir to cover with sauce .

Eat with a glass of red wine (well, what shouldn't you eat with such an accompaniment? A rhetorical question!)