Braised Balinese Pork Chops

Alright, full disclosure right off.  This recipe is probably about as Balinese as maple syrup. I only really threw in the name for two reasons: a) it does have some elements of Balinese flavours, namely lemon grass, cane sugar, and kaffir lime, and b) I used Epicure "Bali Glow" seasoning.  No, I don't sell Epicure products, I am only pestered (in the best way possible) to buy them from a friend. So seeing that I have a decent stock of their spices, I feel compelled to use them once in a while. But you know, they are actually pretty decent - no preservatives, low in sodium and often certified non-GMO. That is not something I generally think much about, but came across it by accident in a search. Here is a list.

Getting some colour on the chops
with some Bali seasoning

Onions, mushroom soup, and
Sherry vinegar

Anyway, I was actually aiming to make one of our family stand-by Sunday dinners, pork chops with mushroom soup (don't judge). Except we had no mushrooms, and I felt like jonesing it up a bit. So I thought I'd start by rubbing both sides with Bali and getting some good colour on them.  After browned, I then sweated some onions and deglazed with Sherry vinegar. Add in the mushroom soup, heat it all through, and then finally in the oven for 30 minutes. Turned out really nicely, the flavours were awesome. It helps that the pork chops were from the butcher - tender and really flavourful. Throw that on some rice, with lots of awesome sauce to pour over the lot.

Braised Balinese Pork Chops

Next Time: nothing.

Me: 9/10
SO: 9/10
SSO: 7/10

Braised Balinese Pork Chops
Ingredients

• 4 fresh pork chops
• Epicure Bali Glow spice mix
• 1 can Campbell's Mushroom Soup
• 1/2 C Milk
• 1 large onion, diced
• 1/4 C Sherry Vinegar, cooking wine, or similar
• oil and/or cooking spray

Method

1. Pre-heat the oven to 375. Spray the chops with cooking spray, and rub both sides with the Bali spice. Heat up your largest saute pan and brown the chops on both sides. 
2. Remove the chops, turn down the heat a bit and add the onions with a bit of oil. Sweat them a little, add deglaze with Sherry. Add the mushroom soup, milk, and stir well. 
3. Add the chops back to the pan, spoon the mixture all over and pop into the oven for 30 minutes or so, checking for doneness.