With just 8 pantry staple ingredients and 10 minutes of prep time, you can have flavorful baked pork chops smothered with a simple garlic, rosemary honey mustard sauce fresh from the oven!

Lean, slender pork tenderloins, famous for their fine texture and ease of preparation, get a boost in flavor from dried and fresh herbs, apples, and a blanket of prosciutto.

1/4 cup olive oil. 3/4 cup reduced-sodium chicken broth. 2 tablespoons butter. 5 cups, loosely packed, baby arugula. Cook’s notes: Be sure to buy pork tenderloins, not loin. Pork tenderloins are ...

2 cups frisee (curly endive) 3/4 cup fresh Georgia blueberries. 1.Season the pork with half of the salt. 2.Place a large pan over medium heat and add the canola oil.

Use pork tenderloin, not pork loin. Pork tenderloin and pork loin are two different cuts of meat. The tenderloin is a slender cut that’s about 10 inches long and 2 inches in diameter.

In a large dish, whisk together the oil, vinho verde, thyme, bay leaf, chile flakes, and pimentón. Cut the pork into 1½-inch- (3.75-cm-) thick steaks at a 45-degree angle.