A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this ...

A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this ...

Pork Chops with Mushrooms Ragout. Rich, hearty ingredients to me portray our beautiful fall-winter season. That savory dish ...

Roll the fat sides of the pork chops in the salt flakes ... Add the bouquet garni, button mushrooms and shallots to the pan and cook over a medium-low heat for 3-4 minutes. Pour the cider into ...

A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this ...

I used bone-in thin-cut pork chops for this dinner. The bone adds extra flavor to the sauce and thin-cut chops take only a few minutes to cook. Sliced red cabbage, mushrooms and shallots ...

Heat the oil in a large pan until smoking hot and add the mushrooms. Dot the butter round and cook until golden. Add the shallot and garlic and cook for until golden. Add the stock and boil to ...

Season pork chops on both sides with Creole seasoning ... Transfer to a plate and tent with foil to keep warm. Add shallots ...

Transfer chops to a plate and set aside. Meanwhile, add shallot to the same pan used for roasting chops. Add 1 tablespoon of butter and cook shallot until translucent and soft, about 3 minutes.

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 ...

add the pork chops and sear for 3-4 minutes on each side, until golden brown. Transfer to a plate and tent with foil to keep warm. 3) Make the pan sauce: In the same skillet, add the shallot and ...

The mushroom bowl with pork balls is super-quick. Use fresh noodles, as you can toss them in at the end and cook in just a few minutes. The joy of this dish is that it’s all in one pot ...