Crunchy, juicy, and without frying – oven-baked pork chops are the perfect alternative to the classic version of this dish.

Crunchy, juicy, and without frying – oven-baked pork chops are the ideal alternative to the traditional version of this dish.

This recipe makes two meals for adults ... to a wrap for the kid’s tea, and a whole pork chop is marinated for the grown-ups to have later with a baked potato and salad. Prick the potatoes ...

Spoon stuffing mixture into greased 3-qt. baking dish. Place chops on stuffing. Mix remaining soup and remaining water. Pour over chops. Bake at 400°F. for 40 min. or until chops are done.

Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base ...

Brown on both sides. Season with salt and pepper. Discard excess fat. Combine remaining ingredients. Pour over chops. Cover skillet. Bake until chops are tender, 45 to 60 minutes.

Lay lamb chops in a single layer in the prepared baking tray and drizzle with a little olive oil. Place in oven and bake for 25 minutes until well browned and crisp. Serve with brussels sprouts ...

Rib and loin chops are lean, so you should cook them both quickly. Food & Wine has plenty of recipes, no matter which cut ends up in your shopping cart.

Add the polenta, salt and butter and stir constantly until the mixture comes away from the side of the pot, about 10min, pour into a well-greased baking tray and bake for 10min, remove from the oven ...