Heat a large skillet over medium-high heat and add 1 tbsp. of the oil. Add the potatoes, season with a little salt and pepper. Cook a few minutes stirring frequently until the skin starts to brown.

The goal is to cook the pork chops to an internal temperature of 145° to 150° F/ 63° C. This will leave them juicy, tender and the palest of pinks in the center.

Flip pork chop and then dollop a spoonful of honey on the top of each chop. Followed by one each of mustard (if you have both). Pull off a few sprigs of rosemary and toss on top.

2) Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side, until golden brown.

Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter.

Super Bowl was an oink-fest of 7-layer dip, homemade guacamole and chips, my husband's homemade buffalo wings, beer-steamed brats and pigs in a blanket. For dessert, I tried a new twist on the ...

Start high to sear both sides of the chop until they’re dark brown. Then place the skillet in the oven to finish things off. Pork is done when it reaches 145 degrees on a meat thermometer.

Start high to sear both sides of the chop until they're dark brown. Then place the skillet in the oven to finish things off. Pork is done when it reaches 145 degrees on a meat thermometer.