Wow, these boneless pork chops are extremely easy to prepare and delicious. The lemon pepper gives them a nice little kick of spice and citrus zest. Garlic and basil add an Italian flair and flavor.

To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice ... Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp ...

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

To keep pork chops from drying out, be careful not to overcook them. They cook quickly so keep a thermometer handy and remove from the pan when the temperature reaches 145°. What sides should I ...

In a large mixing bowl, combine olive oil, chopped rosemary, lemon zest, sumac, diced chili, minced garlic, salt, and pepper. Stir well to create a fragrant marinade. Marinate the Lamb Chops: Add the ...

Stir in the honey, soy sauce, and apple cider vinegar (or lemon juice ... Add the cooked pork chops back into the skillet, spooning the honey garlic sauce over them. Cook for another 1-2 minutes ...

1. In a large, resealable plastic bag, combine the oil, lemon juice, rosemary, red pepper, garlic and pork. Press out any air in the bag, seal and refrigerate for 6 to 8 hours. 2. Let the pork ...