You can make pork stew, that my whole family loves ... pork from your boneless pork shoulder roast or last night’s pork chops ...

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

With the fall season in full swing, a Business Insider reporter decided to make three cozy, comforting meals in a Crock-Pot.

But I’ll still make the old-fashioned beef stew (above) that my old man liked ... I might also consider slow-cooker pulled pork with jalapeño, for lunch tangles next week.) ...

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 ...

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 ...

Being high in protein, this dinner will leave you fulfilled for the rest of the night. To bring up the heat and add more ...

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 ...

"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.

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 ...