Transfer chops to a plate. Drain all but 1 tablespoon fat from pan. Add pears to skillet and sauté over medium-high heat until golden, about 6 minutes. Transfer pears to plate with pork chops. Add ...
We usually have luck with brining and quick cooking meat, but with chops we realized that our best bet for juicy, tender and flavorful chops is braising. Braising is a cooking method in which the ...
1. To prepare the mustard-thyme butter: Whisk together the butter, mustard, thyme, pepper and lemon juice until blended. Refrigerate. 2. To prepare the pork and cabbage: Trim excess fat from the ...
From “Mastering the Art of French Cooking,” by Simone Beck, Louisette Bertholle, and Julia Child (Alfred A. Knopf, 1961). Serves 6. Ingredients 6 pork chops cut 1 inch thick 3 tablespoons cooking oil ...
2 large yellow onions, sliced into 1/4-inch rounds 2 cloves garlic, peeled and crushed 2 large russet potatoes, peeled and sliced into 1/4-inch slices lengthwise 2 bay leaves 3 sprigs fresh thyme 1 ...
Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...
Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The Christian Science Church, and we’ve always been transparent about that. The Church publishes the Monitor ...
From “Cook the Perfect,” by Marcus Wareing. Serves 4. Ingredients 4 pork loin chops, about 7-8 ounces each Sea salt and freshly milled black pepper 2 large yellow onions, sliced 6-8 sprigs of fresh ...
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