These Crock Pot Pork Chops in Cream of Mushroom Soup are made with a homemade mushroom gravy and juicy bone-in pork chop ...

These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

Once the chop is properly brined, Shelton likes to pan-sear it in a hot cast iron skillet, creating a medium- to dark-brown crust on all sides, then finish it in a pre-heated oven set at 400 ...

Carefully drop the pork chops into the oil one by one, working in two batches of four chops per batch. Fry for three minutes. At 2½ minutes in, throw in a handful of basil.

I cook these pork chops to 140 degrees, because they will continue to cook while the chops rest. Which brings me to my last tip: Let the chops rest before serving.

Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes.