This rich, classic French recipe with lots of cheese over perfectly roasted pork chops. A true delight for your senses.

I used to have to do this back in my sous chef days in St. Louis, only I would have about 50 bone-in pork chops and like 20 racks of lamb to do it on… It sucked!

1 8-to-10-lb pork-belly slab from the shoulder end, with eight side ribs attached 6 to 8 tbsp kosher salt Freshly ground pepper to taste 1 cup chopped fresh parsley 1/2 cup olive oil 16 cloves ...

Pat two 1"-thick bone-in pork chops (about 2 lb. total), dry with paper towels, then season well on both sides with kosher salt and freshly ground pepper. Step 2 ...