The bone-in pork chop is located at the top part ... Melt butter and oil in a heavy skillet. Add your chops when you feel the ...

Italian-style salsa verde is a punchy, briny herb sauce that pairs well with just about any protein you throw at it. And like most herb-based sauces such as pesto or chimichurri, you can be a bit fast ...

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, ...

Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the ... (pork will come to 145° as it sits). Cut away bone and slice pork about ¼” thick.

Bone-in pork chops typically take about 20 to 30 ... Reduce heat to medium; add chopped Calabrian chiles. Place pork chops in skillet, browned side up, and bake until a meat thermometer inserted ...

Though pork chops can be fast and flavorful, they can also easily dry out. More time-consuming dual cooking methods or brining can lead to juicy results, but there’s an easier shortcut to moist ...

Sprinkle pork with salt, pepper and sugar. Heat 1 tablespoon oil in a large nonstick skillet over medium high. Add 2 chops; cook until golden brown, 5 minutes per side. Transfer to a plate and cover.

Without the bone and less fat, the pork chops can become dry when sauteed. Here’s a way to keep them moist. I brown them on one side, turn them over and cover the skillet with a lid. This traps ...

In a large (12-inch) stainless steel skillet over medium heat ... Substitutions: For center-cut, bone-in pork chops, use any type of pork chops, with an adjustment to the cooking time for thinner ...

Don’t use thick-cut or bone-in pork chops for this recipe ... using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.