Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side. Place a rack in a roasting or baking pan and add water, being careful not to …

Deselect All. 8 ounces unsalted butter. 2 ounces extra-virgin olive oil, plus more for searing. 1 Vidalia onion, thin julienne. 1 cup diced celery. 4 cloves garlic, split in 1/2 and sliced paper thin

Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden.

Season the outside of the pork with salt and pepper. In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard. Warm the remaining 1 tablespoon olive oil in a large, …

Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.

Preheat oven to 350 degrees F. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt …

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor.

Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes. Remove the pan from the oven and …

In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the …