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 ...
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 ...
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 ...
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 ...
The chops were then seared in hot oil until richly browned, and then transferred to a casserole dish. In the skillet you seared the pork in, you make a rich, sour cream-flavoured gravy to pour ...