2 large yellow onions, sliced into 1/4-inch rounds 2 cloves garlic, peeled and crushed 2 large russet potatoes, peeled and sliced into 1/4-inch slices lengthwise 2 bay leaves 3 sprigs fresh thyme 1 ...

Tender, juicy, tangy, and perfectly spiced, this braised pork recipe makes for the perfect weeknight dinner, served simply ...

Have your butcher cut a pocket into center of chop, where stuffing will eventually be placed. Season pork chops inside and out using salt, pepper and granulated garlic. Set aside. Preheat oven to ...

2 leeks, white and light green part, cleaned and finely chopped 1 medium pear, peeled, cored and chopped into 1-inch pieces 1. Combine apricots, cranberries, apple juice and water in a saucepan. Bring ...

Without a doubt, pork is the most often used meat in Louisiana cooking. Nothing is more famous than the garlic and green onion-stuffed pork roast, served on Sundays and holidays. Innovative cooks have ...

One of the most common pleas from today's cooks-on-the-run is for recipes that are quick to make but still taste fresh from the stove. A source of solutions is a new book, "Pillsbury 30-Minute Meals," ...

Preheat oven to 450 degrees. Season chops with salt and pepper and then dust in seasoned flour. Sear chops in hot oil in an ovenproof pan until light brown, about 2 minutes per side. Remove to a plate ...

Instant espresso powder and smoky-sweet bourbon lend big flavor to a delectable braising liquid that begs to blanket a bowl of mashed potatoes. View Recipe Test kitchen wisdom: Be sure to buy ...

Whenever I find the family getting bored with weeknight dinners, I get a few pork chops, and everyone gets excited again. They're such an under-used protein! They're not nearly as popular as chicken, ...

Season the pork chops with salt and pepper. Melt the butter over medium-high heat and brown the chops well on both sides, about 2 minutes per side. Toss in the onion, and wine, turning the chops once ...

One of the most common pleas from today's cooks-on-the-run is for recipes that are quick to make but still taste fresh from the stove. A source of solutions to that search is a new book, "Pillsbury 30 ...