A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner ... 1 container no-salt-added chicken broth, 1 ...

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 and thin-cut chops take ...

It’s apple picking season! Do you have an abundance of freshly picked apples on your counter? Use some of them to make an ...

Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...

Rub the pork ... mustard, salt and paprika, brush with oil and place on grill. Seal off for a couple of minutes each side then move to a cooler part of the grill. Brush frequently with the mopping ...

In a small bowl whisk together Dijon mustard, honey, garlic, salt, and pepper. Rub each pork tenderloin with the sauce until thoroughly coated. Over high heat, add olive oil to large cast iron or ...

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 ...

1. Sprinkle the pork chops on both sides with salt and pepper.

Taste. Optionally stir in a small knob of butter. Trim the chops of excess fat, score the back fat and crush the fennel seeds. Choose a flat dish large enough to take the chops in a single layer ...

As we creep deeper into fall, it's time for seasonal recipes like a pork chop dish with apples incorporated. Fire-grilled pork chops ... Add the Dijon and heavy cream. Simmer the sauce for ...