Braised Pork Chops

Ingredients

Olive oil or Avacado oil
2 Bone In Pork Chops
2 10.5 oz (298 g) cans of Campbell's Golden Mushroom Soup
1 Tablespoon (15 ml) dried chopped Onion or more to taste
Sea Salt Grinder
Peppercorn Medley Grinder
1 Teaspoon (5 ml) Herbs De Provence
1 soup can of water or optionally your favorite wine

You can either use Herbs De Provence premixed from a grocery store
Or if you are like me and don't like the Lavender taste,
you can make your own Herbs De Provence as follows:

1 part dried savory
1 part dried rosemary
1 part dried thyme
1 part dried oregano
1 part dried basil
1 part dried marjoram
1 part dried fennel seed

For 1 part, you can use 1/2 Teaspoon, 1 Teaspoon, or 1 Tablespoon
depending on how much you want to make.

Instructions

Preheat the oven to 325 degrees F (162 degrees C).
In a mixing bowl, combine the 2 cans of soup, the chopped onion, the Herbs De Provence,
and one soup can of water OR 1 soup can part water and part your favorite wine.
Whisk well to combine
In a 2.2 Qt (2 Liter) baking dish, cover the bottom of the baking dish
with a thin layer of the soup mixture. Reserve the rest of the soup mixture


Use the Salt and pepper grinders, and apply on both sides of the pork chops.
Preheat a cast iron Dutch Oven, or other appropriate skillet, etc. over medium heat.
Pour the oil into the Dutch Oven when it comes up to temp.
Brown both sides of the pork chops.

Place the browned pork chops into the Baking Dish.
Pour part of the reserved soup mixture into the Dutch Oven and deglaze it.
After deglazing, pour the remainder of the soup mix into the Dutch Oven and mix well.
Pour the soup mixture from the Dutch Oven over the pork chops.

Optional. At this point, some like to add pieces of fennel bulb or anise bulb scattered on top.

Cover the baking dish with Aluminum Foil and place in the preheated oven
Braise for 2 1/2 to 3 1/2 hours depending on size and thickness of the pork chops.
The thick chops shown above were in for 3 1/2 hours.
After the appropriate braising time, remove the aluminum foil
and braise for an additional 1/2 hour.