I'm always surprised by how flavorful sautéing meat in a skillet and then deglazing the pan with wine can be. But as this fascinating recipe from Mario Batali proves, even minor adjusts can dramatically change the outcome. More

Pork chops are a mild, tender cut of pork that can sometimes lack flavor. But along with brines and marinades, a quick stuffing can bring added flavors that make a simple pork chop a Sunday Supper all-star. Spinach and goat cheese add just the right amount of flavor without overwhelming the mild pork chop. More

I have a real soft spot for pork chops and apples, especially around this time of the year. That's initially why I was into this recipe from Bobby Flay's Grill It!, as the apple butter seemed like an interesting twist. More

A thick-cut pork chop (especially one with plenty of marbling) is a wonder by itself, but it's even better after a quick bath in Jamie Oliver's garlic, thyme, and lemon zest marinade, which gives it an herby-citrus quality and complements the caramelized exterior of the pork. More

This recipe comes from Taming the Flame by Elizabeth Karmel, a veritable grilling and barbecue bible. This quick dish caught my eye, made from "pailliards" of pork (made by pounding the meat until thin and quick-cooking), which are grilled with scallions and doused with a vinaigrette of orange juice, apple cider vinegar, marmalade, olive oil, and a touch of cream. More

I'm relatively familiar with the wonder that is the porcini mushroom. Usually sold dried, they are probably the most meaty, heady, fragrant mushrooms readily available for the home cook. But I've never seen a use for porcinis quite like this. In this recipe from Friday Night Dinners, they're ground up into a powder to become the backbone of a dry rub that's complemented by dry mustard and garlic powder. More

I decided that I need more sauerkraut in my life. You ever get that feeling too? On my last trip to the grocery store, I bought a huge jar of the stuff. Obviously it makes a hot dog better, but what else could it do? This recipe from Gourmet for pork chops with kraut sounded good. More

This recipe from The Lee Bros. Southern Cookbook may sound fancy with that "Vidalia pan gravy," but I was born close enough to the South—I know smothered pork chops when I see them. Of course, with the addition of pears and sherry, this is easily the most complex version of smothered pork chops I've ever encountered. More

Not that this should come as any big shocker, but the fatty chops paired perfectly with the robust, if only slightly spicy sauce from Gourmet. To be sure, the sauce is a whole lot more nuanced than might seem possible. More

Delicious and stress-free dinners are what the slow-cooker is all about...and these succulent pork chops in a sweet and savory sauce are all the proof you'll need. More