That curl to the fatty edge of a pork chop that happens during cooking - isn't there a way to prevent it? There is, and it's ...

When you are looking for a skillet meal that brings together all the best flavors of a classic Asian meal, you will want ...

Cast iron pork chops are juicy, flavorful, and ready in just 20 minutes, making them perfect for stress-free weeknight d ...

It's all about thoughtfully building flavor, and nowhere is this more evident than in the following 12 summertime skillet ...

6) In a skillet or wok, heat oil and sauté garlic and onion until fragrant. 7) Add carrot and bell pepper, cook until slightly tender, then add pineapple chunks.

In a large skillet, heat 1 Tbs of butter and 1 Tbs olive oil over medium high heat. Sprinkle each side of the pork chops with salt, pepper, garlic powder and onion powder.

If your chops have a fat cap, use tongs to stand them up, pressing the fat cap into the skillet to render and sear until crisp, about 1 minute.

Here's how to do it. 1. Select your chops. This method works best with thick, bone-in pork chops. You're looking for something in the 12 to 14-ounce range and probably around 1 to 1 1/2 inches thick.

Return skillet to medium-high heat; add butter and oil, stirring until butter melts. Add pork chops; cook until golden brown, 4 minutes per side. Transfer to a plate.

The chops will not be cooked through; they will cook again in the sauce. Transfer the chops to a large plate. Do not wipe out the skillet. 3. Meanwhile, cut off the stem and root of the fennel bulb.