I favor Sunday suppers prepared on the cooktop, rather than in a hot oven. And if I wish to elevate my meal to another level, I will make a pan sauce -- a technique that turns simple pan-fried steaks, ...

If you've ever tried (and failed) to cook juicy pork chops, the first thing you need to do is give up any notions you might have about pork being "the other white meat," as it was marketed in the ...

2 tablespoons butter 1 tablespoon vegetable oil 4 1-inch thick boneless pork loin chops Salt and freshly ground black pepper 1/4 cup all-purpose flour on shallow plate Sauce: 1/2 cup reduced sodium ...

I love the flavor of pork chops, but the texture can be a problem, as pork chops can become dry quite easily. The two-step method below, of searing first then finishing them in a hot oven, works well ...

From "Betty Crocker Cookbook," 11th edition. • 4 boneless pork loin chops, 1/2 to 3/4 in. thick (4 oz. each), trimmed of fat Sprinkle both sides of pork chops with seasoned salt, thyme, garlic powder ...

I favor Sunday suppers prepared on the cooktop, rather than in a hot oven. And if I wish to elevate my meal to another level, I will make a pan sauce — a technique that turns simple pan-fried steaks, ...