Bought two big bone-in rib pork chops at Ends Meat yesterday. Decided to do them a little differently, based on an idea from Bruce Aidells's Complete Book of Pork (eG-friendly Amazon.com link).
Browned them first...
Then finished in a braise of stock, mustard, shallots, white wine. After reducing the sauce, I added a couple of tablespoonfuls of sour cream, adjusted the seasoning, and plated so it would look like a crime scene...
I get the much rarer portions near the bone (as well as the cap and the bone itself). Served with boiled, buttered and smashed yellow potatoes, and glazed carrots and string beans.
