Braised Goat Chops

Last time I went to my favorite butcher, Blood Farm in Groton, MA, I saw these in the case and picked them up. I'm not an exotic food fanatic, but I am tired of chickenbeefchickenporkchicken, well I'm not really tired of beef. Cows are my favorite animals. Yes, I know about bacon, but I also know about oxtail, brisket, beef ribs and short ribs. I also know about goat. Very little before the other day, but I decided I had to learn. So picked up a package of goat shoulder chops and kept them in my freezer until I had a day to experiment. If I know one thing about meat it is that braising nearly always works when you have no clue, so that was my plan.

Braised Goat Chops:
2 chops
1 tsp garam masla
1/2 tsbp Chinese five spice powder
3-4 large carrots, peeled and sliced
1 small onion sliced
2 cloves garlic, sliced
1 cup kale
1 can diced tomatoes
salt
pepper

Pre-heat oven to 325. Heat a cast iron skillet on high. Season chops with garam masala, five spice powder, salt and pepper. Add to skillet browning on each side. Remove from skillet and set aside. Add carrots, onions an garlic to skillet. Cook 3-5 minutes on medium-high, careful not to burn the garlic. Add the can of diced tomatoes to skillet and cook 2-3 minutes. Add kale and chops to an oven-safe dish, pour contents of pan over the chops and bake on 325 for about 1 hour 30 minutes or until tender. Serve with cous cous.