Thick pork chops bake under a sweet-savory brown sugar rub with paprika, garlic, herbs, and pepper. Serve one whole and one sliced, with mashed potatoes and corn if you like, and use a thermometer to avoid overcooking.
Boneless pork chops are dipped in egg, coated with finely grated Parmesan and seasoned breadcrumbs, then seared and oven-finished. Check early with a thermometer, rest briefly, and slice one chop thickly to show its moist center.
Golden-seared boneless pork chops finish in a pale, creamy mushroom sauce with finely diced onion and parsley. This one-skillet dinner serves four, and an instant-read thermometer helps account for differences in chop thickness.
These whole skillet-seared pork chops are coated in a glossy honey-garlic glaze balanced with soy sauce and vinegar. Use a thermometer to guide the finish, then add parsley and red pepper flakes before serving.
Thick pork chops are seared in oil, briefly basted with fragrant garlic butter, and rested while chunky zucchini browns in the same skillet. Use an instant-read thermometer because chop thickness and pan heat affect timing.
These Southern smothered pork chops are seared until golden, then nestled in a dark skillet of soft onions and creamy, spoonable gravy. A gentle finish and thermometer check help keep the bone-in chops juicy.
Broken lasagna noodles simmer right in a savory ground-beef marinara sauce for this unlayered skillet dinner. Ricotta dollops, soft melted mozzarella, and fresh basil finish the dish in the pan.
This scoopable lasagna-inspired casserole swaps traditional noodles for farfalle tossed with beef marinara. Ricotta-Parmesan pockets tuck between the pasta, while melted mozzarella and fresh basil finish the top.
Regular lasagna noodles, beef marinara, and a softly curdy cottage cheese filling make up this layered casserole. It bakes under foil first, then uncovered until the mozzarella is melted and lightly browned.