Executive Chef Bonner Cameron was on Good Afternoon Arkansas making a pan seared veal chop, gruyere grits, baby carrots, mushroom Demi glaze. They have a Sunday Jazz brunch coming up March 17th ...

This December 2016 photo shows pan seared pork chops with Madeira wine and leek sauce in New York. This dish is from a recipe by Katie Workman. (Mia via AP) ...

Add the chicken broth and cream and bring to a simmer, then return the pork chops to the pan, nestling them into the sauce among the leeks, and continue to simmer until the pork is just cooked ...

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.

Tender, juicy pork chops are pan-seared and smothered in a rich, herby mushroom sauce made from scratch; no cans, no shortcuts, just big flavor in about 20 minutes.

4. Add the pork chops and reduce the heat to medium-low. Simmer, partially covered, for about 20 minutes, or until the chops are tender and cooked through. 5. Add the snow or snap peas to the pot.