Whether brined or rubbed, thick or thin, bone-in or boneless, the best pork chop is cooked to the right temperature. And the ...

For grilling, we recommend using a thick, bone-in chop. These will cook a bit more slowly ... air frying is certainly a good ...

Season the pork chops with salt and pepper and score the flesh with a sharp knife. In a shallow roasting tin, mix the cinnamon, nutmeg and walnuts. Add the olive oil to make a paste. Roll the ...

Transfer the chops to a warm plate with tongs. Pour 100ml/3½fl oz cold water into the hot pan. There will be a lot of sizzling, and the water and butter will create an emulsion. Scrape the base ...

Place the pork chops in a large sealable ... Place pork chop on top. Sprinkle with the hickory smoked salt. Place the pan in the oven, and cook for 30 minutes. Flip, glaze with the barbecue ...

Some Roman cook figured out that roasting pork with ... Made Plain and Easy”, Glasse recommends serving roast pork with “some good apple sauce.” By this point, apples had gone from ...