The one-pan dinner that does it all When you need something satisfying but don’t want a pile of dishes, this one-pan pork ...

Life gets busy, and sometimes, the thought of cooking a full, delicious meal can feel overwhelming. That’s where this Easy ...

We have the perfect pantry-cleaning recipe for when you can't face- or afford!- another trip to the grocery store, plus a ...

These pork chops marinated in lime and cilantro are moist, tender, succulent and oh, so flavorful. Can you tell we’re a little obsessed? All you need is one pan and about 20 minutes to make.

For the very best stuffed pork chops, you should only need to get one dish dirty - and this typical kitchen tool is the key.

A rich, creamy sauce coats vegetables and pork chops for this one-pan dinner. I used bone-in thin-cut pork chops for this dinner. The bone adds extra flavor to the sauce ...

Pour into a large non-reactive container, add pork chops, cover and refrigerate for 6 hours. About 1 hour before mealtime, remove pork from brine, pick off any seasonings and pat dry.

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.

While the chops are pan-fried, they’re first marinated overnight or all day in a savory-sweet mix of fish and oyster sauces, honey, garlic, shallot, lemongrass and five-spice powder.

Cook undisturbed, including the fat caps, until a golden-brown crust appears and the pork chops are cooked through, 3 to 4 minutes per side. Transfer to a plate and allow them to rest.