When I’m dreaming up my dinner menus, pork chops always fall to the bottom of the list. They take the back seat to favorites like flaky baked salmon or juicy grilled chicken. The reason?

When grilling pork chops, thicker is better. Our Test Kitchen suggests going with a thick-cut, bone-in chop for its fat content (thats flavor, baby) and barrier to overcooking the meat.

This means that brines work especially well on thick pork cuts, while thinner chops will soak up more flavor from a marinade. You want to use a liquid as the base for your brine. Feel free to ...

One of the most popular dishes at Thai restaurants is grilled pork neck ... substitute the thick parts of the stems. Dry the pork neck with paper towels, then place in a wide mixing bowl.