Start by placing a medium-sized cast iron over medium ... Return the skillet to the oven and cook for about 5 more minutes, ...

Preheat the oven ... pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only a few as sage can overpower the dish) with the juniper berries. Add ...

Mix well, then coat the pork chops and ... then return to the oven for a final 5–10 minutes until golden and crisp. Add 1 tablespoon of the oil and the chops to a frying pan.

The last differentiator is the cooking method. Pan-fried cutlets like these breaded pork chops retain more of their inherent flavor because they're less greasy than deep-fried. They cook quickly ...

then transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the pork reaches an internal temperature of 145F (63C). 6) Finish and Serve: Remove the pork chops from the oven ...

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 ...

It centers on apples, which are at their peak in autumn and pair well with pork. Medallions of lean tenderloin are browned in a skillet, then onion is added, forming an aromatic base, which ...