Imagine you're given the choice between a pork chop that's tender, juicy, and enveloped in a gorgeous brown crust, versus one that's quicker to make, but far less flavorful. We can all probably agree ...

Over the years, we’ve cooked a lot of pork chops — brining, frying, and baking them with mixed results. That’s why we decided to put five of our favorite methods to the test to see which would give us ...

Pork chops have a reputation for being dry, but as simple brine will transform the humble pork chop into a juicy cut of meat ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

Add the pork sirloin roast, making sure it is completely submerged in the brine. Cover and refrigerate for 10 hours (do not over brine). Remove pork from brine and pat dry. Sprinkle pork roast ...

The method I now swear by — the same one that won by a landslide in our pork chop cooking showdown — rethinks the humble chop by giving it the royal treatment: Cook it like you would a steak. Yes, ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...