Toss in apple slices and parsley. Season with salt. Divide slaw among 4 plates. Slice chops across the grain, then lay them atop the vegetables. Serve immediately.

Transfer to a plate and let rest for 5 minutes. Divide slaw among plates or shallow bowls. Divide the pork chops, placing them either alongside the slaw or on top. Garnish with the dark scallion ...

The boneless chops are then seared until their exterior ... when you understand the thinking behind it. The sliced pork is served over a slaw made from shredded jicama and green apple, ingredients ...

Perfect for a cozy dinner, this dish is a big hug on a plate. This one-pan meal is a classic comfort food that's perfect for cooler weather. The pork chops and potatoes are roasted together in the ...

resting the pork chop lets the juices redistribute throughout. For this recipe, I decided to take a lighter approach: a pan sear with an apple and fennel slaw. The slaw is simple but packs a lot ...

When the oil is hot, add the pork chops, being careful not to crowd the pan. Sear until golden brown on both sides but not cooked through. Transfer the chops to a plate. To the hot skillet ...

Transfer pork chops, browned side up, to a large plate; set aside. Wipe skillet clean, and add bacon. Cook over medium, stirring occasionally, until rendered and crisp, 5 to 7 minutes. Transfer ba ...

Preheat oven to 425°F. Place marinated pork chops on a large plate; reserve marinade. Pat pork chops dry using paper towels. Sprinkle both sides evenly with black pepper and remaining 2 teaspoons ...

I ordered pork chops, collard greens, macaroni and cheese and a moist hunk of hot-water cornbread. What I received was pure soul on a plate! When I bit into one of those crispy, juicy and well ...