4 (about 10-ounce) 1-inch-thick veal rib chops, trimmed of excess fat Instructions: Heat a grill until it is very hot. Heat oven to 150 degrees. Rub chops with the oil and sprinkle with salt and ...

Then add wine and stock, and simmer uncovered for 20 minutes; the veal will have a pink center. Remove chops to warm plate, and cover. Reduce sauce over high heat until only 1/4 cup remains.

3. Sear the Pork Chops. Heat a large skillet over medium-high and add a swirl of olive oil. Sear pork chops for about 3–4 minutes per side until golden brown.

Pull the smoked pork chops when the internal temperature of chops is 145 degrees. Place the butter in the preheated pan and then add chops, salt and pepper. The butter will melt quickly.

From there, the pork chops just need to gently cook through in this tangy, rich mixture. A splash of cognac (or apple cider vinegar, for a different yet equally delicious finish) rounds out the sauce.

Taste and adjust seasoning, adding more cream if sauce is too salty. Add chop back to sauce. Turn off heat and let sit 2 to 3 minutes before serving and slicing.

Ingredients: 1 cup frozen apple juice concentrate, thawed; 3 tablespoons butter, divided; 3 to 4 pork chops; 1/2 cup flour; 2 teaspoons garlic salt; Freshly ground black pepper ...

This week’s recipe takes inspiration from apple-heavy Normandy, France. It combines apples and their cider with thin-cut boneless pork chops, a drizzle of heavy cream, and a touch of cognac for ...