I’ve been there—rushing a weeknight dinner, throwing some chops in a pan, and ending up with something closer to jerky than ...

2 tbsp honey. 1 tbsp butter. ... Return the pork chops to the skillet, spooning the sauce over them. ... Plate the pork chops and spoon the mustard apple and peach pan sauce over the top.

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.

Choose bone-in chops that are about 1-inch thick, which offer a bit more flavor and helps retain moisture so the pork is less likely to end up dry. Plus, it makes for a great presentation.

Ingredients. 4 boneless pork chops, each about ¾ inch (2 cm) thick, or 1 ½ lb (675 g) sliced pork shoulder (see note) 2 tbsp (30 ml) olive oil ...

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.

Ingredients. 4 boneless pork chops, each about ¾ inch (2 cm) thick, or 1 ½ lb (675 g) sliced pork shoulder (see note) 2 tbsp (30 ml) olive oil ...

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 ...

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 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 ...