These fried pork chops come together in minutes and are served up with a simple delicious pan-gravy for the perfect weeknight ...

I love deep-fried pork chops in breadcrumbs ... a large saucepan – the exact amount will depend on the size of your pan but the oil should be about 5cm/2in deep. Heat the oil to 160–170C.

the pan you are using, or whether you're using the fan or not. When air frying at 380 degrees, boneless, 1-inch pork chops ...

Not only is this a speedy meal, it’s also a one-pan situation. Bone-in pork chops are seared ... skillet over medium-high heat. Add pork chops and cook until browned and cooked through, about ...

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in ... the meat first in a hot frying pan will caramelise the naturally ...

Don't be fooled: not all pork chops ... have a lot of bone and connective tissue throughout the meat, so it's best to braise them. Rib and loin chops are lean, so you should cook them both ...

I tend to think of gyoza as a side dish to ramen, but I have eaten some versions of these pan-fried Japanese dumplings that are so good I'd be happy to make a meal out of them. Like ramen ...

The crumb coating on the pork chops ... Cook remaining basil, rosemary, onion and garlic, stirring, for 3 min or until softened. Whisk remaining milk into cornstarch; whisk in lemon rind. Whisk ...

Mix the juice, sugar and vinegar and whisk until sugar is dissolved. Pour over the pork chops. Cover the casserole and bake at 350 degrees F for about 30 minutes or until chops are very tender. Note: ...