Pork Chops with Green Chilies and Onions

Generally speaking, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Check out this fabulous recipe under the “Braising Bonanza” tab…