@jakeduck

I would have liked to taste that wine. I cooked my one chop (after a brief sear on both sides):for one and a half hours on top of the stove in a bone broth on a low simmer. The meat was falling off the bone. So that’s an option for you and you would be reminded it’s cooking because it is visible. Put enough broth in the pan and cover with a tight lid and it won’t evaporate.

Was very good and you could save the bone broth or thicken with Wondra for a gravy. The broth gets a nice flavor from the seasoned pork. You could use the broth to simmer a hamburger patty next time, sort of like a Salisbury steak. I did add dried shallots to the broth.

FLMary

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