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To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy. Recipe | Courtesy of Sunny Anderson Total Time: 1 hour 30 minutes. 86 Reviews. Stuffed Pork Chops. Recipe | Courtesy of ...
Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, heavy ...
In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor.
Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
Deselect All. 8 ounces unsalted butter. 2 ounces extra-virgin olive oil, plus more for searing. 1 Vidalia onion, thin julienne. 1 cup diced celery. 4 cloves garlic, split in 1/2 and sliced paper thin
Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and ...
In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well.
Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F. Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and ...
Preheat oven to 350 degrees F. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper.