When I was in high school, my mom and I threw all kinds of dinner parties. OK, she threw the parties and I helped with the cooking. Our go-to entree was veal scallopini. I liked it no matter how ...

4 (about 10-ounce) 1-inch-thick veal rib chops, trimmed of excess fat Instructions: Heat a grill until it is very hot. Heat oven to 150 degrees. Rub chops with the oil and sprinkle with salt and ...

Preparation 1. Pat pork chops dry with paper towels. Season on both sides with salt and pepper. 2. Heat vegetable oil in a large skillet over medium-high heat.

6) Serve: Plate the pork chops and spoon the mustard apple and peach pan sauce over the top. Garnish with fresh thyme if desired. Serve with your favorite sides.

Lamb Rib Chops With Pommery Mustard Sauce On A Wood-Fired Grill by Guytano's Tuscan Chophouse. A Delicious Dish All Prepared On A Hardwood Fire Grill. To stream WNEP on your phone, ...

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.

A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this dinner. The bone adds extra flavor to the sauce ...

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist ...