First, they're pan-seared to lock in the juices. Then, they're covered in a creamy onion gravy and baked. The boneless pork ...

Season chops generously with salt and pepper on both sides. In a medium bowl, combine maple syrup, mustard and vinegar. Preheat oven to 350 degrees and place a large cast iron skillet over medium ...

The crumb coating on the pork chops keeps them tender and moist as they bake in the oven. Cooking Tip: If fast-fry pork chops are not available, use thicker ones and increase baking time to about ...

Spoon stuffing mixture into greased 3-qt. baking dish. Place chops on stuffing. Mix remaining soup and remaining water. Pour over chops. Bake at 400°F. for 40 min. or until chops are done.

To honor the late Dianne Byers, we will continue to run previous editions of her “Cooking with Dianne” column as part of our ...

Chump chops are boneless and the biggest of the three. They all come from the loin and can be cooked in the same way as loin. They're also good braised; browning the meat first in a hot frying pan ...

Here are recipes for pork chops ... which runs at very high heat, these boneless pork loin chops don’t dry out, staying moist through and through. David Malosh for The New York Times.