Pour in chicken broth, cover the skillet, and let everything simmer for about 5 minutes until the pork chops are fully cooked (internal temp of 145°F / 63°C). Remove pork chops and keep warm. 3.

Now pork chops are already a favorite of all, but you can only cook pork chops the same way so many times. These pork chops turned out so juicy; cooking in butter is the way to go for this.

The leanness of pork chops is what makes this cut a quick-cooking, weeknight warrior, but it also means they can quickly get dry and tough. Basting the chops with fat helps negate this.

Then, put the softened butter in a bowl and whisk it until it is soft and creamy. (If making a large batch, you can whip it in a stand mixer or with a handheld mixer, but it isn’t essential.) ...

For the chops: 2 10- to 12-oz boneless center-cut pork; chops, about 1¼ to 1½ inches thick, brined; 1 tbsp canola oil; 2 tbsp unsalted butter; 1 large garlic clove, peeled and halved; 1 sprig ...

Add herbs, chiles and garlic to other side of skillet. Continue cooking 2–4 minutes or until thermometer for pork registers 130°F, basting pork with drippings during cooking process.

Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops to the skillet and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the ...

6. Brown both sides of pork chops, cooking until the meat reaches an internal temperature of 145 degrees F as measured on a meat thermometer. Remove from pan to rest. 7. Return skillet to the stove ...

Ingredients. 4 boneless pork chops; 1 lb. baby yellow or red potatoes; 4 tbsp. cooking oil; ½ c. chicken broth; ½ c. honey; 1/3 c. whole-grain Dijon mustard ...

Add the pork chops, bone sides facing inward, and apply pressure on the chops with your tongs or spatula so they sear evenly in the pan. Cook, undisturbed, until well browned on the bottom, 4 to 6 ...