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Entries tagged with 'pork chop'

From the Archives: The Best Grilled Pork Chops

Daniel Gritzer 6 comments

Grilling pork chops is a fairly simple affair, but making them absolutely perfect, with a delicious seared exterior and juicy, rosy meat within, requires selecting just the right chop, and handling it in a few key ways. This recipe shows you how. More

Sunday Supper: One-Dish Pork Chops With Muffuletta Relish

Sunday Supper Jennifer Olvera 2 comments

These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish. More

One-Dish Pork Chops With Muffuletta Relish

Serious Eats Jennifer Olvera 4 comments

These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish. More

The Food Lab's Guide to Pan-Seared Pork Chops

The Food Lab J. Kenji López-Alt 46 comments

Years of overcooked, lean pork has given pork chops a bad rap. But the times they are a-changin', and things are looking up for pork. For one thing, we now have relatively easy access to much better meat. We also have much safer pork—pork that can be eaten at a juicy medium or medium-rare, the way it was meant to be. On top of all that, we're in a virtual renaissance in terms of novel cooking techniques; better, smarter ways to maximize the flavor and texture of a pork chop. Today we're going to discuss a few of those techniques and see if we can't nail down the best. More

Perfect Pan Seared Pork Chops

Serious Eats J. Kenji López-Alt 20 comments

For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight in a mixture of salt and sugar, let them air-dry, cook them in a gentle oven, and finish them off with a sear in a hot skillet. More

Bourbon Glazed Pork Chops and Fried Eggs

Serious Eats Sydney Oland 7 comments

Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the bourbon before noon. More

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Serious Eats Jennifer Olvera 2 comments

Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans. More

Sous-Vide Double Cut Pork Chops

Serious Eats J. Kenji López-Alt Post a comment

A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it. More

Skillet Suppers: Easy Pork Chops with Fig and Arugula Salad

One-Pot Wonders Yasmin Fahr Post a comment

Pork chops are an easy and delicious dinner, not only because they taste good but also because it's super simple to make a tasty sauce from the brown bits left over in the pan. Simply add some shallots, broth, wine, and other seasonings that you like, and, bingo bango, you've got a rich and flavorful sauce to top your chop with. Plus, it gives the pork chops a chance to rest while the sauce is being made and everyone wins. More

Sunday Supper: Brined, Grilled Pork Chops with Tarragon-Grape Salad

Sunday Supper Jennifer Olvera 3 comments

Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil. More

How to Grill Perfect Pork Chops

Joshua Bousel 5 comments

Dry, chewy pork chops are a thing of the past—these thick-cut beauties are everything an excellent grilled pork chop should be. Learn how to grill the perfect pork chop. More

9 Bowls of Chili We Love in Chicago

Chicago Nick Kindelsperger 10 comments

Chili and Chicago seem like they should be destined for each other. I mean, can you think of another dish as perfectly suited to combat this city's notorious winter than a warming bowl of red? So, why was it so hard to find great chili in Chicago? It took some effort, but here are my nine favorite in the city. More

The Over 21 Club: Carson's

Chicago Dennis Lee 1 comment

I always remembered Carson's to be, well, kind of crappy. But when I entered, the first thing I noticed was that the interior of the place appeared to be recently renovated. I looked over the menu and discovered that everything looked...oddly fancy. I was puzzled. More

20 Best Foods at the State Fair of Louisiana

Kat Robinson 8 comments

This is it. The last stop in our quest to chronicle this year's top fair foods. We headed to Shreveport, Louisiana, for the 102nd State Fair of Louisiana. Until November 13th (note: the fair is closed on Mondays and Tuesdays), some 450,000 people will come out to enjoy the zoo, the circus, the midway and of course a whole lot of food. What's hot at the fair? The hot stuff. That is, the spicy regional items; from crawfish and crabmeat boudin to habanero peanut brittle. More

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