Join us for a super selection of Southern food staples: Pork Chops, but with a Pecan crust! Plus sweet potatoes, collard greens and Fried Green Tomatoes. These recipes were shared by Chef Ninkia Green ...

Cut an onion in half and rub over the grates to make them more nonstick. Place the pork chops on the grill. After 3 minutes, ...

Carmel’s Best New England Clam Chowder lives up to its confident name – a creamy, comforting bowlful generously populated ...

These Boneless Pan Fried Pork Chops are seasoned with fresh herbs and spices and pan-seared in a hot cast iron skillet.

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried ...

Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice.

2) Make Chimichurri & Serve: While the pork chops are grilling, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, and 1/4 cup of olive oil.

Add 2 pork chops; cook, undisturbed, until browned on 1 side, 3 to 4 minutes. Transfer to a plate, browned side up; repeat cooking process with remaining 2 pork chops.

Meddlesome Moth has a full-service restaurant, including everything from Peking duck, short rib, steak, pork chops, and a burger, to seafood, nachos and Thai duck wings, according to their website.

Add pork chops and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate. 3. Reduce heat to medium. Add shallot and cook, stirring, for 1 minute.

Season pork chops evenly with pepper and 2 1/4 teaspoons salt. Heat oil in a large oven-safe skillet over high until smoking. Cook pork chops, undisturbed, until browned on one side, 3 to 4 minutes.