While the broth-cooking method kept the pork chops moist, it also gave the meat a slightly weird texture: It was somehow both tender and chewy. The long cooking (anywhere from 4 to 6 hours) was ...
Joints, chops ... in a moist, succulent pork dish every time. Stewing or casseroling pork, either on the hob or in the oven, produces a rich, flavoursome dish with succulent, tender meat.