Another excellent supper

For les côtes de porc mijotés / braised pork chops, I used organic pork shoulder steaks. I laid the “chops” in a shallow pan, added sliced onions and carrots, and poured over white wine and chicken stock. I seasoned well and covered with a lid. I simmered gently for 40 minutes, turning the chops half way through the cooking. I removed the chops and reduced the sauce by boiling for a few minutes. The steaks were moist and tender, and the vegetable sauce, with steamed potatoes, a perfect accompaniment.