Bone-in rib and loin chops are pretty interchangeable for most easy pork chop recipes. You can brine or use a dry rub for either one, and both can be cooked in different ways. The main thing to ...

There isn't just one way to cook a porkchop. How you should cook it for the best flavor ultimately depends on what type of ...

Instead of using one larger bone-in pork loin roast, this recipe calls for two smaller ones. This allows for more exposed surface areas, which decreases cooking time and develops a delicious ...

Cooking pork spare ribs low and slow in the oven is an easy ... Make the marinade. Roughly chop the garlic cloves and coriander roots and stems, then put them in a mortar with the palm sugar ...

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

As with many of the foods I fry, I double-fry these ribs. The first frying is to cook the meat; the second is to crisp up the crust. The first frying can be done up to several hours in advance ...

These braaied pork back ribs are tender ... It brings a refreshing crunch to the meal and complements it perfectly. Pre-cooking ribs before braaing is a game changer for achieving tender, fall ...

Rib roast gets the José Andrés treatment with this impressive, Catalan-inflected sausage-stuffed pork loin. With this sausage-stuffed pork loin rib roast, José Andrés gives pork and fruit ...

Don't be fooled: not all pork chops are alike ... so it's best to braise them. Rib and loin chops are lean, so you should cook them both quickly. Food & Wine has plenty of recipes, no matter ...