This week's Cartoon Kitchen features Serious Eats' cartoonist in residence Larry Gonick's spin on braised pork. —Ed Levine
- Pork chops
- Salt and pepper
- Olive oil
- Beef or chicken broth
- Green onions
- Diced carrot
- Bay leaf
- Rub pork chops with garlic and rosemay; dredge in salted and peppered flour.
- Heat olive oil in a heavy pan over medium-high heat; brown chops well on both sides.
- Add beef or chicken broth to a depth of 1 inch. Add a couple green onions, a diced carrot, a bay leaf. Cover, and simmer for 20 to 30 minutes, turning chops now and then, and adding liquid as needed.
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