Follow George on X, Instagram, the Arch Eats podcast, or send him an “Ask George” email at gmahe@stlmag.com. For more ...

Some classic 4th of July BBQ options include burgers, hot dogs, ribs, chicken. For those looking for more elevated options to ...

Wagener Terrace favorite Herd Provisions is a restaurant, market and whole animal butcher shop. Executive chef Jeanne Oleksiak reimagines classic French, Asian, Italian and Latin dishes, and much of ...

Tips and recommendations for an Independence Day weekend in Atlanta full of good food, plenty of drinks (remember to hydrate!) and fun things to do.

"Marinate thin strips of pork (chops) first in a mixture of soy sauce, a little sugar, and cornstarch. The cornstarch ...

Transfer the chops to the cooler side of the grill and cook until the pork reaches an internal temperature of 138 F. Top each chop with a quarter of the barbecue onions and a quarter of the cheese.

Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the ...

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Importance of Timing Brining for a longer time can lead to over-salting, which is definitely something to avoid! Nobody wants a pork chop that tastes like a salt lick. I usually recommend checking ...

Keep warm. Remove the pork chops from the brine and pat dry with paper towels. Season the chops with salt and pepper. Grill over high heat until the pork is nicely browned, about 5 minutes per side.