Versatility can seem boring, but it’s an asset for this pantry staple.
We develop a foolproof preparation for pork chops with vinegar and peppers—a modern version tangy and juicy enough to rival that prepared by any Italian grandmother. Next, we turn to pan-roasted pork ...
Is white wine vinegar a generic commodity? Or does brand matter? We discovered the answers in a bottle of nail-polish remover.
How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?
This Italian dish of juicy pork chops cooked with sweet peppers and vinegar can lose a lot in translation. Could we interpret this classic for modern American cooks?
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