Pork Chops

Page 457

Cuisine: North American | Course Type: Main Courses

(3 reviews)

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Recipe Reviews

This has become my go-to pork chop recipe. The method is great for avoiding dried-out chops. So far I have tried the apple and mustard variations; both are tasty.

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This is our go-to recipe for boneless porkchops, and it's never failed. I usually use wine, but have also had good success with chicken stock.

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I made the Pork Chops with Mustard. It was very good but still a little dry. I think it needed a little bit more liquid.

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