Make the buttermilk brine. Soak the chops in the brine at least 8 hours. Wipe the brine off the chops. Sear the chops in a hot skillet 5 minutes per side. Let rest 5 minutes. Enjoy!

Pork Chops: Bone-in pork chops are recommended for optimal flavor and juiciness, but boneless pork chops (about 3/4-inch thick) can also be used; adjust cooking times accordingly.

Melt 1 tablespoon of the unsalted butter in a large skillet or frying pan over medium-high heat. Add 2 of the pork chops and cook until well browned and an internal temperature of at least 145°F ...

6) In a skillet or wok, heat oil and sauté garlic and onion until fragrant. 7) Add carrot and bell pepper, cook until slightly tender, then add pineapple chunks.

In a large skillet, heat 1 Tbs of butter and 1 Tbs olive oil over medium high heat. Sprinkle each side of the pork chops with salt, pepper, garlic powder and onion powder.

If your chops have a fat cap, use tongs to stand them up, pressing the fat cap into the skillet to render and sear until crisp, about 1 minute.

Dredge pork chops lightly in flour and season with garlic salt and pepper. Heat 2 tablespoons of butter in a large skillet and brown chops for 4 to 6 minutes on each side.

Here's how to do it. 1. Select your chops. This method works best with thick, bone-in pork chops. You're looking for something in the 12 to 14-ounce range and probably around 1 to 1 1/2 inches thick.

-If you want to make this simple but superb pork chop, start by sealing 1 1/2-inch-thick boneless pork loin chops into a bag, removing as much of the air as possible.

In a soup pot over high heat, bring apples, sugar and water to a boil. Stir in cinnamon and nutmeg; reduce heat to simmer, cover, and cook 25 to 30 minutes, stirring occasionally. Meanwhile ...