Oil a grill or grill pan and turn the heat to medium-high. Pat the pork chops dry and discard the marinade. Grill the chops until they have nice marks on both sides and are cooked through, four to six ...

1 teaspoon cornstarch 2 tablespoons butter 4 (10-ounce) bone-in pork chops, about 1-inch thick ½ teaspoon salt ¼ teaspoon black pepper 1 tablespoon olive oil 1. Preheat the oven to 425 degrees. 2.

Ask your butcher if he can get you or particular cut 1 1/2 inch thick pork chops. The thicker the chops, the juicier they will be. Do not overcrowd your pan.

3 tablespoons diced red onion Sprinkle of salt Balsamic glaze Add first five ingredients to a serving bowl and toss. Drizzle with balsamic glaze and toss again. Serve over Balsamic Pork Chops.

Place the saucepan of strawberry-balsamic sauce over medium-low heat on the stovetop. Bring to a simmer and cook, stirring frequently, for 8 to 10 minutes, or until thickened.

Brush Worchestershire sauce on pork chops. Salt and pepper the pork chops and put them into the heated skillet. Brown on both sides and lower the heat. Mix 1/2 cup pomegranate juice with balsamic ...

Note: Boneless pork loin chops can be used instead of pork tenderloin. Any type of whiskey can be used. Remove visible fat from tenderloin and cut into 1-inch thick slices.