Cooking Lessons from the Experts

A few lucky Family Circle editors got schooled in some essential recipes from our in-house pros. Put the lessons they learned to the test in your own kitchen.

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Lucy Schaeffer

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Pork Chops with Roasted Vegetables

Family Circle staffers Susan Hennessey and Meg Ragland wanted Cindy, our assistant food editor, to give them strategies for cooking for two and tips for properly seasoning food. "Now I know to salt and pepper each part of a dish," says Meg. "No more hot sauce!"

Tip: Remove seared pork from skillet before it's cooked through—it will finish cooking when you add it back into the sauce.