1 tbsp. whole grain mustard. 1 tbsp. white wine vinegar, Salt and freshly ground black pepper, to taste. For the pork chops: 4 bone-in rib chops, each 1 1/4-in. thick and about 3/4 lb.

Pork is done when it reaches 145 degrees on a meat thermometer. Let the chops rest a few minutes to retain their juices and then serve with a crisp green salad and crusty bread to sop up all the ...

The higher fat content makes these chops flavorful and easy to sear. You want them to be thick — at least 1¼-inch thick, because any thinner and they tend to dry out.

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.

Pork chops are cut out of the same basic part of the pig: the loin, which runs along the pig’s back from shoulder to butt. Depending on where the chops are cut, they’ll have slightly different ...

Pork chops with bourbon mustard sauce is a 30 minute meal for weeknights. Use bone-in pork chops for a juicy texture and good flavor. Steals & Deals: Up to 71% off Turkish Towels, Cooling Pillows ...

Tony’s pork loin chops with mustard béchamel sauce (Serves 2) Ingredients. 2 large pork loin chops. 1 tsp crushed garlic powder. Salt and black pepper. For the sauce: 2 Tbsp butter.

These Creamy Maple Mustard Pork Chops combine tender pork, a luscious maple-Dijon cream sauce, and aromatic rosemary for a dish that feels like it came straight from a fine dining menu. Ready in just ...

Rhubarb isn’t just for pie. It also makes a classic fruit and mustard sauce for pork (it works nicely on chicken and lamb, too) that helps keep the meat moist ...

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 ...