Add the chops to the pan and cook until lightly browned on the first side, about 2 minutes. Add the remaining oil to the skillet, turn the chops and cook for 1 minute on the second side.

Put chops on clean grill rack and cook for about 21/2 minutes on each side. Transfer them to the oven and let them rest and finish cooking for at least 10 minutes (the chops can be kept in the ...

Return pork chops and any accumulated juices to the pan, turning chops a few times to coat in the sauce. 5. Serve pork chops with sauce spooned on top. Let others know what you think of this recipe.

3) Make the pan sauce: In the same skillet, add the shallot and cook for about 1 minute until softened. Add the apple and peach slices, cooking until they begin to soften, about 3-4 minutes.

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.

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Cook pork chops 3-4 minutes, or until browned. Turn and cook 3-4 minutes, or until thermometer inserted in thickest part of chops reads 145 F. Transfer chops to serving platter.

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To prepare the sauce: Film a skillet or deep saucepan with the oil and set over medium heat. Add the shallot and cook until it becomes transparent, about 1 to 2 minutes.