Disclosure: I was not compensated for this post in any form.
Before moving to Maine and venturing out "on my own" 3000+ miles from home, I'd never really cooked. I mean actual cooking. Not microwaving a premade dinner or "making" macaroni and cheese. Actual, from-scratch cooking. Everything had previously been store-bought processed foods, meals made by other people, or "meals" like Hamburger Helper.
Next step: The Everything Goes Into The Oven stage. Chicken, potatoes, roasted veggies, and processed boxed dinners for the oven, to name a few. This included pork chops and steak, too, which never turned out as I'd hoped. Oven-baked non-poultry/fish meats tend to come out too dry and tough for my palette, even when coated with the almighty Shake 'n Bake.
Enter: My first (and definitely not last) experience with pan-frying pork chops! I'd always been afraid that they wouldn't cook through and I'd end up with some parasitic disease as a result. Let me tell you, invest in a meat thermometer. It eases food anxieties away!
Annnnyway, here's my step-by-step breakdown of
How To Successfully Make Pan-Glazed Pork Chops
with White Wine and Caramelized Onions