Few dishes evoke the warmth and soul of Southern cooking quite like tender, juicy pork chops smothered in a rich, savory ...

Pork chops are a staple in many kitchens. They’re versatile, affordable, and easy to cook. But they’re also one of the most ...

8) Grill Sweet Potatoes: While the pork chops are grilling (or immediately after), place the seasoned sweet potato wedges on the grill. Grill for about 3-5 minutes per side, or until they are ...

Sauté the onions until caramelized (around 20 minutes), then remove them from the pan. 2) Season the pork chops with salt, pepper, thyme and garlic powder then cook them in the same pan until done.

Give the pan 3 minutes to heat through, then add in the neutral oil. Once the oil starts to shimmer, tilt pan away from your body and gently lay in the pork chops.

Add onion and rosemary and a very small pinch salt and some pepper; cook, stirring often, another 3 to 5 minutes, lowering heat, as needed. Remove apple-onion mixture to a small bowl.

Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F.

In same skillet used to cook chops (do not clean skillet), add the onions and cook over medium heat, stirring, for 6 to 8 minutes, until browned. Add remaining 1 teaspoon sugar and cook until ...

Use a meat thermometer to ensure you cook your pork chops to 140 to 145 degrees F. Keep in mind that there will be carry-over cooking when the pan is removed from the oven, and the temperature ...

Ingredients 2 1/2poundspork shoulder chops (3/4 to 1 inch thick) 1teaspoon finely chopped fresh rosemary 3/4teaspoonkosher salt 1/2teaspoonblack pepper 2tablespoonscanola oil 3tablespoons cold ...

Reheat the pan with the remaining 1 tablespoon oil over medium-high heat until hot, about 30 seconds. Add the onions, ginger, and chili paste, if using, and stir-fry for a few minutes.

Season the pork chops generously with salt and pepper, then sear on both sides until golden, about four minutes per side. You may need to work in batches if your pan is too small; do not overcrowd.