There are a lot of ways to cook pork chops, but the beauty of Southern ... chops are pan-fried to a golden brown, while still retaining their juiciness, and are best served with classic side ...

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and lots of the crispy fried onions. Scatter a little finely sliced spring onion over each plate and serve the apple sauce on the side. Put the pork chops into a large bowl and add half the ...

This classic ... thin-cut pork chops (regular or butterflied), which are seasoned with salt and breaded in flour, then eggs, then Italian breadcrumbs. The breaded pork chops are fried in vegetable ...

I started the process of making it by buying some boneless, pork loin ... use those chops in a Southern-style dish, first coating them in seasoned flour, like you would when making fried chicken.

Season the chops well with salt and freshly ground black ... Add the onion to the same pan with the pork juices, and brown a little before adding in the apple wedges and sage leaves (add only ...

There’s no shortage of Southern virtuosity in the 404, but don’t miss the outstanding Indian, Italian and Thai cooking — or ...

Pat the chicken pieces dry and line a baking sheet with wax paper. In a large bowl, whisk the eggs with the milk. Add the chicken. In another bowl, whisk the flour with the seasoned salt and ...

Because it’s such a lean source of protein, with less marbling than a shoulder cut, pork chops cook pretty quickly. In fact, they’re ready so quickly that it’s super easy to overcook them ...

Once hot, add a little vegetable oil and allow that to heat. Next, season the mutton chops with the salt and pepper before adding to the pan. Allow the chops to colour before turning over.