These one-skillet pork chops take just 5 minutes of prep We're loving these super simple, flavorful pork chops for a weeknight meal from Chungah Rhee, author of the "Damn Delicious" cookbook. Nov ...

When you've got some nice and meaty pork chops and you want to make the most of them, bust out your dependable cast-iron pan for the best results.

Return the pork chops to the skillet. Scatter sage leaves and reserved apples on top. Transfer to the oven and cook until the pork registers 145 degree when measured with an instant-read thermometer.

3. Return the skillet to the heat and add the peaches, onion, vinegar and the remaining salt and pepper. Cook, tossing, for 1 minute. Return the pork (and any accumulated juices) to the skillet.

Add the broth, lemon juice and the remaining 1 / 2 teaspoon of salt and 1 / 4 teaspoon of pepper to the skillet. Once the mixture is bubbling at the edges, return the pork chops to the pan ...

A sweet red pepper sauce flavors boneless loin pork chops for this easy dinner. Without the bone and less fat, the pork chops can become dry when sauteed.

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.

Season pork chops evenly with pepper and 2 1/4 teaspoons salt. Heat oil in a large oven-safe skillet over high until smoking. Cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes.

Instructions: Preheat the oven to 400 degrees F. Place the flour in a shallow dish. Place the egg in a separate shallow bowl. Set aside. On a large plate, combine the panko breadcrumbs, parmesan ...