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 ...

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 ...

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

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 ...

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.

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.

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 ...

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.