Skip the condensed soup and thick-cut chops for deep flavor and tender meat.
Pork chops are leaner than they used to be, which poses new problems for home cooks. We explain which chops to buy and how to cook them, ensuring perfectly cooked meat that is both crispy and juicy.
Extra money may get you extra space and burners, but mid-priced grills perform just fine.
Is it possible to grill thick-cut pork chops that are seared and crispy on the outside and juicy and perfectly cooked inside? Yes, but it all starts with buying the right chop.
Does "enhanced" mean better?
What is braising and how does it turn tough cuts of meat tender?
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