My mother taught me to make pork chops, a recipe that is OH SO YUMMY when made by my mother. Gregg and I do our best.
First you brown the chops -- which takes very high heat, makes lots of smoke, and sometimes results in a visit from the fire department -- not a bad thing, necessarily -- so many of them are HOT! Remove the chops from the pan:
Saute some sliced onions (we use sweet but brown work fine) until carmelized. I threw some fresh sage in tonight as well as some sliced bunching onion from the CSA box:
Then you return the chops to the pan and cover with water and let them simmer for as long as you have. If the water dries up, just add more!