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 ...

A thick, juicy pork chop can rival a good steak. This weeknight staple is affordable, easy, and deeply satisfying when cooked properly. The meaty, center-cut chops that you can find at most grocery ...

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 ...

Metzger Bar and Butchery’s Brittanny Anderson, a James Beard Foundation semifinalist for 2017 Best Chef: Mid-Atlantic, shares this recipe to pump up the flavor of an ordinary pork chop. Combine all ...

In a large bowl or gallon zip-close plastic bag, combine the beer, 3 tablespoons salt, the rosemary and garlic. Stir until the salt is dissolved. Add the pork chops, then refrigerate, turning the ...

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 practice, ...

BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. A thick, juicy pork chop can rival a good ...