Bone-in loin chops: These resemble a T-bone steak with its T’ shaped bone in the center. Typically theres one large round of rib meat on one side of the bone, and a small corner of darker ...

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 ...

Cooking great pork chops starts at the grocery store. They come in a variety of cuts and thicknesses, but the best choice for searing in a skillet is bone-in, thick cut chops.

For each of the five recipes we selected, we used two center-cut, bone-in pork chops that were about 3/4- to 1-inch thick and weighed roughly a pound. We tested all five methods back to back on ...

Cooking great pork chops starts at the grocery store. They come in a variety of cuts and thicknesses, but the best choice for searing in a skillet is bone-in, thick cut chops.

Because I wanted to prepare the chops “alla cacciatore,” I wasn’t looking to cook them quickly. Instead, I floured and seared the chops in hot olive oil and set them in a large casserole.

Learn what the color of cooked pork really means, how to check doneness, and when pink pork is actually ok to consume.

Removing the pork chops from the refrigerator 30 minutes before cooking leads to a more even cook. Admittedly, it wasn't very noticeable in the 1-inch-thick chops that I experimented with, but I posit ...