This season should be all about brown butter -- that golden, sultry version of butter that gives food a certain je ne sais quoi. Pumpkin spice, you're dead to me. It's time for a new flavor to ...

Boneless pork chops are bathed in warm spices, seared, then simmered in an ultra savory pumpkin and brown butter sauce. It’s one of the coziest meals you’ll eat all season. If you’re not ...

Few dishes strike the perfect balance between sweet, smoky, and savory quite like these Brown Sugar-Pineapple Pork Chops.

Add butter to skillet, allowing to melt in drippings and herbs. Transfer pork chops to a carving board and spoon butter-herb mixture over top. Let rest 5 minutes. Carve meat off the bone ...

At Pasjoli, the pork is brined in water, salt, brown sugar, thyme ... Another great skillet method is butter-basting your chops. Both Beran and Robbins are fans of bathing pork in butter.

In a small bowl, mix together the butter and honey. Set aside. Heat a large cast-iron pan over medium-high heat. Pat the pork chops dry and season liberally with salt and pepper. Add oil to the pan.

Brown butter is the result of melting and cooking ... Stir until the ice cools down the brine. Add the pork chops, cover and chill for 8 to 12 hours. Heat oven to 450 degrees.