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 ...

Extra juicy and very crunchy, these thick-cut breaded pork chops ... In this episode of Weeknight Grilling, we’re making thin-cut pork chops that come together f-a-s-t. The classic pairing ...

If you're wondering how to cook Kassler chops, follow this simple guide to prepare a savory meal that will impress your ...

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.

Stir 1 1/4 teaspoons paprika, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper together in a small bowl. Pat 4 bone-in ...

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 ...

If you have a tenderloin, lay it out horizontally and cut (vertically) little medallions about 1/4 inch thick. If you have pork chops ... in an aluminum pan on the grill.