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

Oil a grill or grill pan and turn the heat to medium-high. Pat the pork chops dry and discard the marinade. Grill the chops ...

4 bone-in pork chops (about 1-inch thick) 2 tbsp olive oil. 1 apple, thinly sliced. 1 peach, thinly sliced. ... Return the pork chops to the skillet, spooning the sauce over them.

Add garlic to skillet; cook over medium, stirring often, until lightly browned, 1 to 2 minutes. Add olives, chiles, and bay leaves; cook, stirring often, until fragrant, about 1 minute.

Pork Chops With Strawberries and Port. Two (12-ounce) center-cut, bone-in pork chops, about 1 inch thick. ¼ teaspoon fine salt, plus more as needed ...

4. Season pork chops with garlic powder, salt, and black pepper. Add to pan. 5. Rewash hands after handling raw meat. 6. Brown both sides of pork chops, cooking until the meat reaches an internal ...

Dredge pork chops lightly in flour and season with garlic salt and pepper. Heat 2 tablespoons of butter in a large skillet and brown chops for 4 to 6 minutes on each side. Remove chops to a plate.

4 bone-in, 1/2-inch-thick pork chops; 1 teaspoon kosher salt, plus more to taste; ... add the pork chops to the skillet and cook until browned and the meat near the bone registers 145 degrees, ...

In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes.