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

Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast in the oven until cooked through, about 10 minutes.

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.

Want to try something new with pork chops or douse your pulled pork in unusual flavors? These underrated sauces will delight ...

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.

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.

This sweet and tangy mustard sauce goes perfectly with these pork scallopini slices. The scallopini is made by pounding slices of pork tenderloin to about 1/2 inch thick. I find that without any ...

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 ...

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 ...