Thanks to both of you. Sounds good.
Oops, I should point out some things on those pork chops. Some has to do with clarifying terms, some is corrections to the recipe.
The saute step is just to sear the outside of the chops so juices are retained; it’s quick and the chops are by no means done.
Step 6 is the braising step, baking is the wrong term. Braising is covered with moist heat, the default braise would be done in a shallow amount of stock, not covering the chops, but having them sitting in about 2/3 their height in stock. Since the you cover the pan while it’s in the oven, the chops are cooked by moist heat.
Well, the steps are in the wrong order. I deglazed the pan before I started the braise - the sauce elements - except for the roux - then went into the braise. If you have a real braising pan (round, shallow, with two handles and lid), you do the saute right in it, deglaze, cover and put the whole thing in the oven.
When the braising was done, the liquid was then reduced and then thickened with roux.
Of course, the oven needs to be preheated.
Braising is fantastic for that “one pan” type of meal, and using cheap cuts of meat that come out very tender and with very concentrated flavor. It’s the concentration of flavor that nowadays mostly only chefs know about and the home cook has “lost”. We largely don’t even know that our food is mostly very bland - and this blandness is most of the reason so many people get started in the “cycle” of chronic overeating. Without concentrated proteins and fats we never get the “full” message in our brain and keep going long after we’ve had too many calories of carb in our natural quest for taste.