Few dishes evoke the warmth and soul of Southern cooking quite like tender, juicy pork chops smothered in a rich, savory ...

Pour in chicken broth, cover the skillet, and let everything simmer for about 5 minutes until the pork chops are fully cooked (internal temp of 145°F / 63°C). Remove pork chops and keep warm. 3.

The leanness of pork chops is what makes this cut a quick-cooking, weeknight warrior, but it also means they can quickly get dry and tough. Basting the chops with fat helps negate this.

In this recipe, a bold team of hardy herbs, garlic and spicy Thai chiles infuses the buttery pan drippings to create a flavorful and moist chop. Skip to content. WAFB Podcasts.

Then, put the softened butter in a bowl and whisk it until it is soft and creamy. (If making a large batch, you can whip it in a stand mixer or with a handheld mixer, but it isn’t essential.) ...

While the rice is cooking, pat the pork dry and season lightly with salt and pepper. In a 12-inch skillet over high heat, add the oil and heat until shimmering. Add the chops to the pan, searing ...

6. Brown both sides of pork chops, cooking until the meat reaches an internal temperature of 145 degrees F as measured on a meat thermometer. Remove from pan to rest. 7. Return skillet to the stove ...

Heat the oil and butter in a large, heavy skillet over medium high heat. Add the pork chops to the skillet and sear until both sides are nicely browned, about 3 to 4 minutes each side. Remove the ...

Ingredients. 4 boneless pork chops; 1 lb. baby yellow or red potatoes; 4 tbsp. cooking oil; ½ c. chicken broth; ½ c. honey; 1/3 c. whole-grain Dijon mustard ...

Add the pork chops, bone sides facing inward, and apply pressure on the chops with your tongs or spatula so they sear evenly in the pan. Cook, undisturbed, until well browned on the bottom, 4 to 6 ...