stew or braise. You can stuff both bone-in and boneless pork chops, just make sure that the chop is thick enough to stuff.

Bring to a gentle simmer for 10 minutes, or until the sauce has thickened and the pork is tender, stirring regularly. For a vegetarian or vegan version of this stew, cook a large cubed aubergine ...

With the fall season in full swing, I decided to make three cozy, comforting meals in my Crock-Pot. I made chicken-and-potato ...

Bring the mixture to a gentle simmer over a low heat, cover the pan with a lid and cook for at least 45 minutes ... To serve, spoon some of the pork stew into the centre of each of six serving ...

Don't be fooled: not all pork chops are alike ... so it's best to braise them. Rib and loin chops are lean, so you should cook them both quickly. Food & Wine has plenty of recipes, no matter ...

"It's because thick pork chops allow for longer cook time, which creates a nice golden crust outside," she says. That way, you don't overcook and dry out the pork trying to get crispy edges.

In this video, the Food and Wine team shows you how to make a creamy chicken stew with flavorful chicken drumsticks and tender vegetables. Yahoo Sports ...

In this week's, "What's on the Menu?", segment on Weekend Today in Central York, viewers learn how to make "Chupacabra Pork Chops!" Watch the clip above for step-by-step instruction. Matt Read ...