grilled pork chops on a white plate with greens and lemon - Ang_Kyria_Photos/Shutterstock Because grilling goes so quickly, Cook says prep work is key to getting ...

1. To make the brine, combine in a medium bowl the salt and sugar. Pour 1 cup of hot water into the bowl and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining ...

You’re hosting a barbecue and loading up at the supermarket. You could go for chicken, but that’s a bit unexciting. Burgers and dogs are a safe bet too, but maybe not fancy enough for the vibe you’re ...

When I posted a photo of grilled pork chops on my Facebook page this spring, one reader commented, “better than steak.” That may be a minority opinion, but pork chops can be mighty satisfying on the ...

They call me Pork Boy, and as far as I’m concerned, the Year of the Pig couldn’t have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 3/4 cup maple syrup, divided Kosher salt 2 teaspoons black peppercorns 1. Eighteen to 24 hours before cooking, ...

If you grill meat regularly, it’s worth considering ways to cut the fat but keep the flavor. Though the marbling of many meats can’t be cut away (and to keep things flavorful, you wouldn’t want to), ...

Before refrigeration, brining was necessary to preserve meat. Today brining is popular again among home cooks and chefs. It gives flavor and tenderness to meat and poultry. And, it is very simple to ...

Pork truly is nature's meat candy! The natural sweetness found in pork is so provocative and seductive, and a quality double-cut pork chop is a prime example. The sweetness and tenderness are ...

You only thought you knew how to barbecue for the Fourth of July. From chef Isaac Toups, of Toups Meatery in New Orleans, comes these recipes that just might make you forget all about hamburgers and ...

It’s hard to beat grilled chicken breasts for an easy summer supper. I know, because I serve them at least twice a week. But even a super fan like me has to admit that boneless, skinless breasts dry ...

Far too many people think of pork chops as a grayish, gristly form of cardboard. This has everything to do with the story of modern pork. Unless someone you trust is clearly telling you otherwise, the ...