Boneless pork chops are always a great alternative to chicken or steak. But, if you’re at a loss of what to do with them, just add a little apple cider and some sautéed apples for a delicious dinner ...

Elevate your dinner with these Apple and Sage Stuffed Pork Chops! Juicy pork chops are filled with a delicious stuffing of apples, fresh sage, and breadcrumbs, creating a mouthwatering blend of ...

Get all the best pork chop tips from our Test Kitchen, including how long to bake them and the juicy details for making breaded, oven-baked pork chops. Keep dinner lean and free of unpleasant fatty ...

4 apples 4 tbsp. onion, finely chopped 2 tbsp. butter, softened 1 tbsp. brown sugar> sage leaves ½ cup white wine ½ cup water 1 tbsp. olive oil 4 1-inch-thick pork chops on the bone salt and pepper 1.

Season pork chops with salt and pepper. Melt butter in large skillet over medium-high heat. Brown one side of chops, 3 minutes and then turn. Brown other side, 3 minutes. Remove chops to a plate. Add ...

Autumn kicks off apple picking season but before you pick a bushel - let's figure out what to do with all those extra apples. Forget pie and try something different! Here, Joe Isidori, executive chef ...

In a pan drizzle 2 Tbsp. EVOO, add pork chops and sauté 3-4 minutes on each side to brown In a baking dish, place sliced apples. Sprinkle with brown sugar, cinnamon and drizzle with remaining EVOO.

Preheat the oven to 350°F. Heat a large skillet over medium heat and add oil. When the oil begins to smoke lightly, season the pork chops on both sides with salt. Arrange them in a single layer in the ...

If you're anything like me, you might have a stash of frozen pork chops in your freezer, ready to be cooked and eaten whenever you want to satisfy a craving for an easy but tasty, protein-filled meal.

For this week's Recipe Box, we asked readers to share their favorite ways to make pork chops. Read on for some savory ways to warm up your dinner table this January. Pork Chops Supreme Makes 6 ...

This pork chop recipe has been one of my favorites since the first time I made it in a high school home economics class 25 years ago. The recipe has been varied slightly over the years but still ...