Pork, Whats Your Pleasure?

I usually cheat and make a cassoulet, bone-in chops left whole or cut in half if they are very big. When they are cooked, the chop is quickly browned off in a pan, the veg and beans are served as an accompaniment maybe with potatoes, and the liquid is thickened to make a salt-free gravy. Can't get much moister than that.
 
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