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 cover ...

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

Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon.

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, heavy ...

Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes.

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 edges as well.

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.

Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned ...

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.