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These pork chops are seared on the stove to form a caramelized crust and then finished in the oven to maintain a juicy, rosy center.
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The secret to these full-bodied, great tasting spuds is that they're cooked in chicken broth with fresh minced garlic.
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Coconut dream bars Magic cookie bars Hello Dolly bars
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Recipe for Salad with Peaches, Goat Cheese, and Prosciutto, as seen in the June 2008 issue of 'O, The Oprah Magazine.'
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Get S'mores Pudding Pie Recipe from Food Network
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Pudding mix adds flavor and a creamy texture to this quick and easy no-bake cherry berry cheesecake dessert.
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Get Homemade Cannoli Recipe from Food Network
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Greens sautéed in olive oil and spiced with chili and garlic are a nice veggie side dish to round out a holiday meal.
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When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they'll focus on sustainable seafood like line-caught wild chinook salmon. "We use simple crusts so the fish stands out," says Norris.
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Recipe for Heirloom Tomatoes with Lemon Tahini, as seen in the June 2005 issue of 'O, The Oprah Magazine.'
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These petite pies are easy to make and full of sweet strawberry flavor.
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Get Almond Cookie Ice Cream Sandwiches Recipe from Food Network