Expecting company for Sunday dinner? No problem! This meal comes together in about an hour, and its classic mix of quality pork chops and fresh vegetables makes it worthy of even the most special ...

1. Heat oven to 250 F. Allow chops to come to room temperature. 2. Mix 1 tablespoon sugar, salt, pepper, garlic, paprika and thyme in a small bowl. Rub over the chops until evenly coated. Place chops ...

Join Chef Lauren Furey on Now We’re Cookin’ to learn how to make delicious okra corn cakes! Have you ever tried fried okra? How about cornbread? Well, if you combine the two…you get okra corn cakes.

Few things beat down home country-cooking. Purple hull or crowder peas simmering on the stove, okra and tomatoes sizzling in the skillet and corn bread baking in the oven signal that good eating is ...

It takes a lot to make the best version of a Southern dish. Everyone is willing to fight to the death to preserve the honor of their grandmama’s hot water cornbread or collard greens, which means that ...

Our dear old friend Wendell came through town for the Country Music Marathon, so we set up Sunday brunch. He wanted to visit Loveless, but there wasn't time for the travel and the wait, so we arranged ...

The Midlands has a disturbing tradition of festivals with food names that barely feature said food. Up Irmo way, the Okra Strut offers a bit of fried okra, but isn’t exactly a celebration of the South ...

Yields 6 servings. Recipe is by Teresa Day. 6 pork chops, cut about 1-inch thick 1 tablespoon brown sugar plus ½ cup brown sugar, divided 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon ...