Beautifully seared until golden brown and served with a rich sauce, these Smothered Pork Chops with Boursin Gravy are the perfect comfort food. Boneless pork chops first seared and then simmered ...

One of our favorites? Southern-inspired Crockpot smothered pork chops, which are exactly as they sound: tender, succulent chops cooked under a blanket of creamy gravy. The dish is rich and full of ...

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 and thin-cut chops take ...

Seasoned flour-coated pork chops, seared in hot oil, set in a baking dish, smothered with a sour cream-flavoured gravy, and baked until deliciously tender. Make seasoned flour by combining the ...

Carve the pork thinly and serve with the vegetables and gravy. Resting the pork after roasting is important as it will help relax the meat and make it more succulent. Make sure you carve it thinly ...

With a sharp knife score the skin of the chops and season them. This will help the chop to crisp when it is cooked. Heat a griddle pan until smoking hot. Rub the pork chops with some vegetable oil ...

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...

Achieve cooked-all-day depth in under an hour with these tender pork chops, simmered in a rich cider gravy. Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive ...

Alternatively, you can sit the pork on a few root vegetables to elevate it. These root vegetables can be left in when you make the gravy and then strained out. They will have done their job and ...

There are more restaurants and food trucks in the Pensacola area specializing in soul food than one might think. You just ...