Few dishes evoke the warmth and soul of Southern cooking quite like tender, juicy pork chops smothered in a rich, savory ...

Life gets busy, and sometimes, the thought of cooking a full, delicious meal can feel overwhelming. That’s where this Easy ...

This balsamic pork chops recipe features a simple marinade of balsamic vinegar, olive oil, garlic, and herbs for an easy ...

This recipe calls for boneless center loin chops that are ¾- to 1-inch thick. Since we are pan-searing and then baking, I do not suggest using thinner pork chops or you risk overcooking them.

Return the pork chops to the skillet. Scatter sage leaves and reserved apples on top. Transfer to the oven and cook until the pork registers 145 degree when measured with an instant-read thermometer.

2) Sear the pork chops: Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork chops and sear for 3-4 minutes on each side, until golden brown.

In the same skillet, heat the sage-infused oil over medium-high heat. Add pork to skillet and cook until well browned, about 5 minutes. Turn chops, cover the pan and cook another 8 minutes.

Return the chops to the skillet, browned sides up, and add the cider-vinegar mixture; cook for 4 to 7 minutes, until the center of the chops registers 145 degrees on an instant-read thermometer.

Add pork chops and cook, shaking the skillet a few times to make sure the chops aren't sticking or burning, until undersides are caramelized and chops are deeply browned, about 3 to 5 minutes.

To buy: 3/4 pound boneless loin pork chops, 1 small can or jar roasted red peppers, 1 bottle balsamic vinegar, 1 jar honey, 1 jar minced garlic, 1 can olive oil spray, 1 box rotini pasta and 1 ...

Give the pan 3 minutes to heat through, then add in the neutral oil. Once the oil starts to shimmer, tilt pan away from your body and gently lay in the pork chops.