Brazen

We're in trial again, which always makes for a very quiet atmosphere at work. Which also means I can be incredibly productive. I was so proud of all I accomplished today! And I even got out of work at 6pm, which hasn't happened for a while now! I almost didn't know what to do with myself.

Well, that's a lie. I knew exactly what to do with myself. I folded some laundry, organized the giant mountain of shoes that has piled beside the door, and even cleared off the "office space" and half of the coffee table. I paid some bills, and made a to-do list for tomorrow. I chopped up some fruit, made dinner, and lunch for tomorrow.

See - I can always figure out how to fill up those extra minutes in the day. Just like I can always figure out what to do with meat in the freezer. 9 times out of 10 it's going to involve braising. You probably aren't surprised. I tend to use it on bigger cuts of meat which can take the long heating process. Thin cuts just get dry and tough. Chops are perfect for braising. Here it's veal, but this recipe would work equally well with pork.

Braised Veal Chops
1 Tbsp butter
1 tbsp canola oil
2 veal chops
salt and pepper
2 onions, chopped and parboiled
1/4 cup chicken broth

1. Heat the butter and oil in a large skillet. Brown the meat on each side. Remove from the pan.
2. Add the onions and brown in the pan. Return the chops to the pan.
   
3. Season with salt and pepper, add chicken broth. Cover and cook 20 minutes, or until desired doneness.