Braised Chipotle Pork Chops

So tender, you don't need a knife.

Ingredients

• 4 thin pork chops
  
• 6 TBSP Oil
  
• 1/2 cup flour for dredging
  
• 1 large white onion, sliced thin
  
• 3 canned chipotle chiles, diced + 1 TBSP adobo sauce
  
• 3 cloves garlic, bashed
  
• 1/2 cup beef broth
  
• 8 oz. tomato sauce
  
• salt & pepper
  
• Dash celery salt

Preheat oven to 350 degrees. Heat a large cast iron skillet over medium high heat and add the oil. When the oil is smoking hot, season the chops with salt and pepper then dredge lightly in flour. Add the chops to the hot oil and brown on both sides. Remove from skillet.

Reduce heat to medium and brown the onions and garlic. You may need to add more oil here to keep them loose. When the onions are soft and caramelly (it's a technical term), add the chipotles, adobo, celery salt, totmato sauce and broth. Bring to a simmer and return the chops to the pan, pushing them down in the mixture.

Cover tightly with a lid or aluminum foil. Cook in the oven for 1 hour. Remove from pan and server. The chops should be fork tender.