These pork chops are seared on the stovetop, finished in the oven and served with a warm, briny, muffuletta-inspired relish.
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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.
Pork chops with fried eggs and a bourbon glaze are the perfect excuse to bring out the bourbon before noon.
Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans.
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.