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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Smothered Pork Chops   
    Categories: Pork, Vegetables, Herbs   
         Yield: 8 servings   
       
         8    Thick, bone-in pork chops   
              Anise brine (below)   
         4 tb Oil or lard   
         1 c  All-purpose flour   
         8 md Yellow onions; peeled, thin   
              - sliced   
         1    Bay leaf   
              Salt & fresh ground pepper   
         2 qt Pork or chicken stock   
         1 tb Fine chopped parsley; opt   
      
   MMMMM----------------------STAR ANISE BRINE---------------------------   
         1 c  Kosher salt   
         1 c  Packed brown sugar   
         2    Pods star anise   
         4    Bay leaves   
       
     MAKE THE BRINE: In a large pot set over high heat,   
     combine 1 gallon of water and the rest of the   
     ingredients and stir to combine. Heat until the sugar   
     and salt are dissolved, then remove from stove.   
        
     Let cool completely and refrigerate until needed.   
        
     MAKE THE CHOPS: In a large nonreactive container,   
     submerge the pork in the brine and place in refrigerator   
     for at least 12 hours or overnight, then remove the   
     chops and dry well with paper towels.   
        
     Set oven @ 325oF/165oC.   
        
     Heat the oil or lard in a large ovenproof pot or Dutch   
     oven set over medium heat. Dredge the chops in the   
     flour, shaking off the excess. Reserve the leftover   
     flour.   
        
     Cook the chops in the fat, about 4 minutes per side,   
     until they are brown and crisp on the exterior, and   
     transfer to a plate. Reduce heat to medium-low. Add the   
     onions and bay leaf and cook, stirring often, until the   
     onions are softened, about 15 minutes. Season well with   
     salt and pepper.   
        
     Add 6 tablespoons flour to the onions, stir well and   
     allow to cook 3 or 4 minutes. Slowly add the stock,   
     stirring and scraping the pan well, until it is   
     incorporated and the mixture is slightly thickened.   
        
     Return chops to the pot and bring to a simmer, then   
     cover tightly and cook in the oven until very tender, 2   
     or more hours. Transfer chops to a plate and place pot   
     on stovetop, over medium heat. Reduce sauce until it is   
     thick enough to resemble gravy, skimming excess oil and   
     foam if necessary. Return chops to pot to reheat, then   
     serve with their gravy over rice or mashed potatoes.   
     Garnish with parsley if you like.   
        
     By: Sam Sifton   
        
     Yield: 8 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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