Once the pork chops are golden, add the snap peas, scallions, garlic, Aleppo pepper and caraway seeds. Cover the pan and cook for 2-3 minutes. Remove the cover and serve.

Add some butter to the pan and a sprig of rosemary, maybe even a garlic clove or two while the chops cook, spooning the butter over the top to add more flavor, caramelization, and help tenderize them.

1. Set the oven at 400 degrees. Have on hand a 12-to-14-inch skillet with an ovenproof handle (cast-iron works well). 2. In the skillet over medium-high heat, heat the oil.

We also had a combination of bone-in, and boneless chops either style of pork chops will work for this recipe. Preheat your ...

Use your grill, oven, cast-iron pan, or air fryer to make pork chops into a memorable meal. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content ...

Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Step 3 Cut away bone and slice pork about ¼” thick.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

The Lodge Chef Collection 12 Inch Cast Iron Skillet delivered evenly browned steaks, crisp golden cornbread, and sunny-side-up eggs that slipped right out of the pan.. At 6½ pounds versus the 8½ ...

Season the pork chops with salt, pepper and ground anise. Heat the butter and oil in a cast iron pan over medium heat. Sear the pork chops on both sides until golden while basting. Once the pork ...