That curl to the fatty edge of a pork chop that happens during cooking - isn't there a way to prevent it? There is, and it's ...

3 large cloves garlic smashed, peeled and roughly chopped 1 tablespoon sea salt Olive oil or non-stick cooking spray for grill 4 bone-in pork chops approximately 1” thick ...

Pork chops are relatively easy to prepare, but if you're seeking perfectly seared meats, you might want to consider checking ...

Not recommended: Boneless pork chops will dry out, so stick with the bone-in. Also don't use butter instead of olive oil because the butter has a tendency to burn.

In a large (12-inch) cast-iron skillet over high heat, heat the oil until shimmering. Add the garlic and, using tongs, toss it in the oil just until it begins to brown, about 30 seconds.

Combine the orange zest and juice, lime zest and juice, garlic cloves, honey, shallot, oil and cumin seed in a bag or dish. Mix together. Marinate the pork chops for an hour at room temperature ...

1 Tomahawk Berkshire pork chop (about 1–1.5 pounds, bone-in, 1.5–2 inches thick) 1 tablespoon olive oil 1 teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon garlic powder ...