LOUISVILLE, Ky. (WAVE) - If you’re looking for a hearty dinner, give this a try. This month we’re making skillet pork chops with peaches. This recipe is a good source of fiber, as well as vitamins A ...

Few dishes evoke the warmth and soul of Southern cooking quite like tender, juicy pork chops smothered in a rich, savory ...

There’s nothing quite like walking into your kitchen after a long day and being greeted by the comforting aroma of a ...

Add garlic to skillet; cook over medium, stirring often, until lightly browned, 1 to 2 minutes. Add olives, chiles, and bay leaves; cook, stirring often, until fragrant, about 1 minute.

Return skillet to medium-high heat; add butter and oil, stirring until butter melts. Add pork chops; cook until golden brown, 4 minutes per side. Transfer to a plate.

To buy: 3/4 pound boneless loin pork chops, 1 small can or jar roasted red peppers, 1 bottle balsamic vinegar, 1 jar honey, 1 jar minced garlic, 1 can olive oil spray, 1 box rotini pasta and 1 ...

In same skillet used to cook chops (do not clean skillet), add the onions and cook over medium heat, stirring, for 6 to 8 minutes, until browned. Add remaining 1 teaspoon sugar and cook until ...

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.

Instructions Heat oven to 375 degrees. Season the pork chops with salt and pepper. In a large iron skillet over medium-high heat, add the oil and swirl the pan to coat the bottom.

Sep. 14—I picked up some boneless pork loin chops at Food City the other day — the price was a little bit too hard to resist, two big chops for under $3. Granted, they were in the part of the ...