Remove from heat, return chops to pan and turn to coat in sauce. Whisk in braising liquid, bring to a boil and cook until thickened, about 2 minutes.ĩ Whisk in ginger snaps, season with pepper and check for seasoning add more salt if necessary. Melt remaining 2 tbsp (30 mL) butter, sprinkle flour and sugar over butter cook, stirring often, until mixture is golden, 3 to 4 minutes. Reserve liquid.Ĩ Clean Dutch oven and place over medium heat. Measure liquid to ensure you have at least 2 cups (500 mL) if not, top up with water. Strain braising liquid and discard solids. Cook until meat is tender, about 2½ hours.ħ Remove chops to a plate, tent with foil to keep warm, and set aside. Remove bacon with a slotted spoon to a plate and reserve.Ħ Increase heat to high, add 1 tbsp (15 mL) butter to the bacon fat and when foaming add chops in a single layer and brown 3 minutes per side pour marinade over chops, bring to a boil, cover and place in oven. Pour marinade over, cover tightly and refrigerate for 48 to 72 hrs, turning the chops over midway through.ģ Remove chops from marinade and blot dry set both marinade and chops aside separately.ĥ Heat a large Dutch oven over medium heat add bacon and cook for 5 to 7 minutes or until fat has rendered and bacon is crisped. Add peppercorns, juniper and allspice berries, cloves, bay leaves, thyme and onion bring to a boil, remove from heat and cool to room temperature.Ģ Arrange chops in a single layer in a large glass baking dish or other non-reactive vessel.
1 In a medium pot, combine wine, vinegar and salt over medium-high heat stir to dissolve salt.
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