Imagine you're given the choice between a pork chop that's tender, juicy, and enveloped in a gorgeous brown crust, versus one that's quicker to make, but far less flavorful. We can all probably agree ...

A thick, juicy pork chop can rival a good steak. This weeknight staple is affordable, easy, and deeply satisfying when cooked ...

Few dishes can delight like a well-seasoned, perfectly cooked pork chop. We asked an expert to share the secret to juicy pork ...

As a chef, I think everyone should know about the importance of brining, making salad dressings, and freezing garlic and ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

4 boneless or bone-in pork chops, about 1 inch thick Freshly ground black pepper Olive oil, for cooking To prepare the brine, dissolve the salt in the warm water. Add the apple cider and make sure ...

The method I now swear by — the same one that won by a landslide in our pork chop cooking showdown — rethinks the humble chop by giving it the royal treatment: Cook it like you would a steak. Yes, ...

When photographer John Watkins and I visited Lincoln Flats, Kujawa prepared one of his signature dishes, the “Pork Chop Express”: that’s a double-bone, 14-ounce cut brined in brown sugar and ...