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.

6) Serve: Plate the pork chops and spoon the mustard apple and peach pan sauce over the top. Garnish with fresh thyme if desired. Serve with your favorite sides.

Extra crispy and well-seasoned, the pork chops are complemented with a tangy, lemony mustard sauce. Grilled Okra-and-Pepper Skewers with Dijon Dipping Sauce Victor Protasio; Food Styling: Ruth ...

Jul. 2—Pork Chops in Creamy Mustard-Peppercorn Sauce —3/4 cup evaporated 2% milk —3 tablespoons spicy brown mustard or Dijon mustard —3/4 teaspoon coarsely cracked black peppercorns —1/2 ...

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.

Ingredients. 4 boneless pork chops, each about ¾ inch (2 cm) thick, or 1 ½ lb (675 g) sliced pork shoulder (see note) 2 tbsp (30 ml) olive oil ...

Smothered pork chops, browned and bathed in a savory sauce, are the epitome of Southern comfort food. (Dreamstime/TNS) Smothered pork chops, browned and bathed in a savory sauce, are the epitome ...

Add the rhubarb sauce to the pan and thoroughly coat the pork chops. Return to the oven and continue cooking until the meat reaches 145 degrees, another 5 to 10 minutes.