These Crock Pot Pork Chops in Cream of Mushroom Soup are made with a homemade mushroom gravy and juicy bone-in pork chop ...

These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

BRINE THE PORK CHOPS. Combine the honey and salt with 1.5 cups of warm water in a medium mixing bowl and stir to dissolve. Stir in 1 cup of cold water.

Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes.

Give the pork chops a few good whacks with a meat tenderizer on both sides. Lightly cover the chops in flour, dip and coat in the whisked eggs, then evenly cover the chops in panko.