Get the chops with the bone because bone-in pork chops are less likely to dry out. The bone lessens the surface area of exposed muscle, keeping more moisture in your chop while it cooks.

"Marinate thin strips of pork (chops) first in a mixture of soy sauce, a little sugar, and cornstarch. The cornstarch ...

Serves 4Ingredients4 (1-inch-thick) bone-in pork chops (about 2 1/2 to 3 lb.)1 1/2 teaspoons kosher salt, divided1 teaspoon black pepper, ...

Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits). Step 3 Cut away bone and slice pork about ¼” thick.

Season the pork chops with salt, pepper and ground anise. Heat the butter and oil in a cast iron pan over medium heat. Sear the pork chops on both sides until golden while basting. Once the pork ...

Bone-in pork chops typically take about 20 to 30 minutes in a 350°F oven. ... Heat a 12-inch cast-iron skillet over high until starting to smoke. Reduce heat to medium.

Preparation 1. Season pork chops with salt, pepper and paprika on both sides. Let stand at room temperature for 30 minutes. 2. Heat oil in a 12-inch cast-iron skillet over medium-high.

Once the pork chops are golden, add the snap peas, scallions, garlic, Aleppo pepper and caraway seeds. Cover the pan and cook for 2-3 minutes. Remove the cover and serve.