Feeling stuck in a pork chop rut? It happens to the best of us. But there’s a whole world of ways to make them exciting again ...

Here, big, juicy pork chops are stuffed and sauced with a flurry of fall flavor, and it’s all cooked in one pan.

Sometimes, the best recipes are the ones passed down through generations, kept as a family secret until now! These colle ...

Sear the stuffed pork chops for 2-3 minutes per side until golden brown. 5) Bake the Pork Chops: Add the chicken broth to the skillet, then transfer the skillet to the preheated oven.

Season chops with seasoning salt and black pepper. Add butter and oil to skillet. Fry chops for a minute or two on each side. Place browned pork chops on top of stuffing.

2) In a medium bowl, combine prepared stuffing, Parmesan cheese, parsley, chopped dates, salt, and pepper. 3) Make a pocket in each pork chop by using a sharp knife to cut a slit along the side ...

4 stuffed pork chops Salt and pepper 1 tablespoons olive oil 1 tablespoons butter 1 can (10.75 ounces) cream of mushroom soup 1 cup sour cream 1 cups chicken stock 1/4 cup dry white wine (optional) ...

Put two pork chops in the pan, reduce the heat to medium and cook for 2 to 3 minutes, until nicely browned. Then cover and cook for 2 to 3 minutes more, until just cooked through.

Make the stuffed pork chop recipe with raw walnuts and they’ll add only a slight crunch to the filling and a subtle bitterness that undercuts the richness of the blue cheese.

3 (4-inch) sprigs rosemary, lightly crushed 8 center-cut pork chops, each 1 ¼ - to 1 ½ -inch thick, preferably bone-in 1 large head garlic 1 teaspoon olive oil Freshly ground black pepper ...

I made stuffed pork chop last week, seared it in my cast iron pan then covered and into a 375 degree oven. Took about 30 minutes to get the stuffing heated to a safe temp. (which was what the ...