Originally Posted by Dubious Drewski
What I don't understand is why I would brown the meat(cook it) and then add the flavouring and cook it again. Why not just soak it in flavour the whole time?
You're hung up on cooking it twice. Think of it as a cooking process with two parts.
Remember - brown food tastes better. If you brown the meat before you add the sauce then cook it in the oven, it will taste better than if you skip the browning step. Same thing goes for onions.
If you brown the chops in a hot skillet on the stove top, then add the sauce and pop it all in the oven, it will be ready to serve in about 30 minutes because the sauce has to be heated through before the chops can finish cooking. If you heat the sauce before adding it to the chops, it will be ready faster.