(Bone-in, center-cut pork chops are Proto's preferred cut to work ... them with a velvety pan sauce or some sauteed aromatics ...

Beautifully seared until golden brown and served with a rich sauce, these Smothered Pork Chops with Boursin Gravy ... flour taste in your gravy! Finely chop shallots. Sauté shallots in butter.

When the fat is golden-brown and crisp, lay the pork chops down flat and fry for 3-4 minutes on both sides, or until the pork chop has deep ... button mushrooms and shallots to the pan and cook ...

This classic pork chop dinner is full of winter ... heat the reserved pork fat (if the chops haven’t yielded much fat, add the butter). Add the shallot and garlic and cook for 1–2 minutes.

Add pork chops and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate. 3. Reduce heat to medium. Add shallot and cook, stirring, for 1 minute. Pour in bourbon and ...

Transfer pan to oven and roast until each chop’s internal temperature reaches 145 degrees, about 3-5 minutes more. Transfer chops to a plate and set aside. Meanwhile, add shallot to the same pan ...

Why? Even though pork chops are all cut from the loin, there are actually four distinct cuts. Working your way from front to back, you can find the shoulder chops, rib chops, loin chops and ...

Let chops rest off heat at least 10 minutes. Combine parsley and radishes or shallots in a medium bowl. Toss in red wine vinegar, olive oil and a pinch of salt. Taste and adjust seasonings as needed.