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.

Preheat oven to 350 degrees. Trim the fat from the pork chops. Place fat in an ovenproof skillet over medium heat. Cook until about 2 tablespoons fat is rendered. Remove any solid fat. Add pork ...

Place in refrigerator and marinate for at least 4 hours, or overnight. Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade.

Pork Chops with swede, mustard and sage. Credit: Mark Moriarty: Off Duty Chef ...

Clermont-Ferrand is, for me, one of France’s best-kept secrets. The city is largely built out of volcanic rock and is bustling with clubs, bars, interesting restaurants and students. The crew ...

Mix 1/3 cup soup and 1/2 cup water in saucepan. Add vegetables and butter. Heat to a boil, stirring occasionally. Remove from heat. Add stuffing. Mix lightly. Spoon stuffing mixture into greased 3-qt.

HTA School of Culinary Arts thinks you'll love these pork chops with cranberry glaze and polenta wedges. Why not try them today.

This recipe makes two meals for adults and two meals for children. The pork is sliced and added to a wrap for the kid’s tea, and a whole pork chop is marinated for the grown-ups to have later ...

Place the garlic, rosemary and parsley leaves, olive oil and lemon juice in a small blender (or a mortar and pestle) and blend to a paste. Rub paste over lamb chops and set aside while preparing ...

Pork and bourbon were meant to be together. The sweetness found in whiskey is the perfect complement to pork, and when blended with whole grain mustard, chicken stock and a whole lot of butter, a ...