Instructions Season the pork chops with salt and ½ teaspoon sugar. Heat one tablespoon olive oil in a large skillet over medium-high. Cook chops, without touching them, until well browned ...

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 2 large onions, thinly sliced 2 tbsp unbleached all-purpose flour ...

Pork with Ginger Pear SauceBy Site staff Jan 10, 2014 Jan 10, 2014Updated Jan 24, 2023 Pork with Ginger Pear Sauce Makes 6 servings ...

In the pork chop pan, return heat to medium high, add orange juice, and stir in marmalade, mustard, tarragon and Worcestershire sauce. Bring to a boil, cook until thickened, about 5 minutes.

4 boneless pork loin chops, 1-inch-thick if possible Mustard sauce ¼ cup German or Dijon mustard 2 tablespoons grainy mustard 2 teaspoons honey 2 tablespoons chopped dill Freshly ground pepper to ...

Preheat a deep fryer or pot of oil to 350F degrees. Preheat oven to 375F degrees. Using a meat mallet, pound pork chops to ½-inch thick. Season with onion powder, garlic powder, salt and pepper.

To cook the chops, preheat the oven to 450 F. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add chops in batches and sear on each side for about 2 minutes per side or ...