Introducing outside fat can bring some rich potential back to the pork chop, and the best place to find it is from elsewhere on the pig, with bacon. While pork chops are cut from the swine's ...

or until the pork chop has deep griddle marks all over. Set aside. Meanwhile, heat the olive oil in a large frying pan and fry the onion and bacon together for 4-5 minutes, or until the onion is ...

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.

Bake in a 200oc for about 20 minutes or until bubbling and golden. Mix the mustard and oil and spread all over the chops. Heat a pan until hot and add the chops. Seal on both sides and then lower ...

Celebrate the season with Cheers & Chops and Scotch & Sear—new whisky and meat holiday boxes from Bruichladdich 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 ...

Pass through a potato ricer and set aside. For the bacon chops 1. Heat a heavy based frying pan and add a drizzle of vegetable oil or olive oil. 2. Season the chops with black pepper (don't add salt).

Turn the chop over, then put the pan in the oven for 15 minutes or so, depending on the thickness of the chop. 5. If you don’t have an ovenproof frying pan, just transfer the chop to a baking tray.