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

They are crispy and full of flavor. The pork chops are tender and juicy with the perfect crunch in each bite. Don't skimp on the bacon gravy. Creamy and smooth with a smoky flavor, it's a must. We ...

Center loin chops are very lean and cook quickly. Use a meat thermometer to ensure you cook your pork chops to 140 to 145 degrees F. Keep in mind that there will be carry-over cooking when the pan ...

Pounding bone-in pork chops schnitzel-thin before pan-frying means they cook in just 5 minutes and the meat stays tender within the crispy panko-and-ground-fennel crust.

4 bone-in pork chops, about 1 ½ inches thick 2 quarts of water 1/4 cup sugar 1/4 cup kosher salt 2 cloves 6 all-spice berries 4 fresh thyme sprigs 8 slices (approx 3 oz) of prosciutto 1/2 cup ...

4 1/2 -inch-thick, center-cut, bone-in pork loin chops Extra-virgin olive oil, for frying Prepare salad dressing: Arrange a rack in the middle of the oven and preheat oven to 350 degrees.

Stir together flour, sugar, yeast, and salt in a large bowl. Slowly add water; using a chopstick, stir water into flour mixture until dough is flaky, about 2 minutes.

1 large egg. 1 cup panko or dry bread crumbs. 1/4 cup freshly grated Parmesan cheese. Generous pinch kosher salt, plus more for seasoning. Pinch freshly ground black pepper, plus more for seasoning ...