Braising Basics

1. Season meat, if desired.
2. In a large, heavy skillet with a lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Add a small amount of liquid and cover pan tightly.
4. Simmer over low heat on the stove or in a low to moderate (275 to 300° F) oven.

Recommended Cuts

Blade Steak / Pork Steak                    ¾ inch thick                                        11-12 minutes

Cutlets                                                   ½ inch thick                                        3-4 minutes

Shoulder / Boston Butt                       3 – 6 lbs.                                             2 2 ½ hrs.

Chops, boneless                                  ¾ inch thick                                        6-10 minutes

Chops, bone-in                                    ¾ inch thick                                        8-12 minutes

Tenderloin Medallions                       ½ inch thick                                        8-10 minutes

Cooking Tips

Not crowding your pan will allow moisture to escape during the browning process and give you a properly browned item.

For successful browning, foods must be dry and free of moisture or steaming not browning will result.

For more information on cooking with pork visit porkbeinspired.com