The pork chops are ready when the center of the thickest part registers at least 145°F. Brown sugar: Both light and dark brown sugar work well in this recipe to add molasses flavor and reduce to a ...

Nothing hits the skillet like a pork chop done right. Whether it’s smothered in gravy, grilled to perfection, or baked with apples, these recipes prove pork chops are anything but boring. From one-pot ...

Add the pork chops, cover and chill for 8 to 12 hours. Heat oven to 450 degrees. Take the pork chops out of the brine and pat dry. Heat oil over medium-high heat in a cast iron skillet.

Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer.

Add 3 cups cold water and bourbon. Place pork chops in a 9- by 9-inch baking dish and pour the brine over the chops. They should be submerged. Cover and refrigerate for 1 to 3 hours.

Add sugar snap peas and cook until crisp-tender, about 2 minutes. Using slotted spoon, scatter peas over pork. Remove skillet from over heat. Add remaining 3 tablespoons bourbon to sauce in skillet.

Drizzle the pork shoulder in 2 tablespoons of olive oil and thoroughly rub with the brown sugar mixture. In a medium skillet, heat the remaining olive oil over medium high heat.

Melt 1 tablespoon of the unsalted butter in a large skillet or frying pan over medium-high heat. Add 2 of the pork chops and cook until well browned and an internal temperature of at least 145°F ...

Add pork. Sauté until just cooked through, about 4 minutes per side (butter will brown). Transfer pork to platter. Step 2 Add bourbon mixture to skillet and bring to boil.

Stir 1 1/4 teaspoons paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a small bowl. Pat 4 bone-in pork chops dry with paper towels, then season all over with the spice ...