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

These grilled pork chops are perfect for summer backyard barbecues, and they come with a sticky-sweet honey butter BBQ sauce ...

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

A research team led by Prof. Kong Xiangfeng from the Institute of Subtropical Agriculture of the Chinese Academy of Sciences ...

The U.S. Meat Export Federation says recent trade cooperation between the U.S. and China has led to a boost for U.S. pork producers. USMEF’s Joe Schuele tells Brownfield that 23 pork processing ...

Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice. Salt-and-Pepper Pork Chops with Spicy Scallions.

Grill the pork chops for 4-5 minutes per side, until they reach an internal temperature of 145F and are cooked through. Remove from the grill and let rest for 5 minutes.

Wipe skillet clean. Return skillet to medium heat and add remaining 1 tablespoon canola oil, shallots and garlic. Cook over medium, stirring often, until starting to soften, 2 to 3 minutes.

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.

Preparation 1. Pat pork chops dry with paper towels. Season on both sides with salt and pepper. 2. Heat vegetable oil in a large skillet over medium-high heat.

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.