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 ...

Indulge in a dish that’s equal parts rustic and refined with Pan Seared Lamb Loin Chops topped with a Tart Cherry Compote—a perfect balance of savory richness and vibrant fruit-forward flavor ...

Pour the leftover marinade into a small sauce pan and bring to a full boil. Whisk 2 teaspoons of cornstarch into 1/4 cup of water and pour the slurry into the boiling marinade.

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 ...

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) ...

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.

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.