Braised Pork Chops

1. Mix a cup of flour with a couple of teaspoons of salt, a quarter teaspoon of pepper and a half teaspoon of crushed rosemary. Place the flour mixture on a plate or in a flat container.

2. Pat four pork chops dry with a paper towel and lightly coat them with the flour mixture. Shake off the excess flour.

3. Place a tablespoon of vegetable oil in a large, heavy frying pan and heat it over medium-high heat. Once the pan is hot, brown the pork chops on both sides. Do not crowd the chops. Carefully remove the excess oil from the pan.

4. Cover the meat with four cups of chicken broth or three cups of chicken broth and one cup of white wine. Cover the pan and let the chops simmer on the stove for one to three hours. A food thermometer placed in the chops should read 160-degrees F before you eat them.

Sautéed Pork Chops

1. Heat a half tablespoon of vegetable oil in a big, heavy frying pan over medium-high heat.

2. Place a pork chop in the pan and let it cook for up to 5 minutes, until the side is browned. Turn the pork chop with a pair of tongs to brown the other side (approximately 5 minutes).

3. Continue to cook the pork until the internal temperature of the pork chop is 160 degrees F.

Grilled Pork Chops

1. Marinate four pork chops in two cups of your favorite barbecue sauce and a spice mix made of one cup of paprika, three and a half tablespoons of sugar and a half teaspoon of onion powder. Marinate for 8 hours in a refrigerator.

2. Clean the grill and coat the racks with vegetable oil.

3. Preheat the grill so it is hot enough to make sear marks on the pork and place the chops on the rack. Turn the chops occasionally using tongs. The chops are done when their internal temperature reads 160 degrees F on a meat thermometer.