This quick and hearty baked pork chop dinner is full of flavor from both a dry rub and a coating of barbecue sauce, and it ...

We may receive a commission on purchases made from links. If you are looking for a budget-friendly dinner recipe that is quick, easy, and doesn't compromise on flavor, look no further than this ...

That pack of pork chops sitting in the fridge can be the start of something easy, affordable, and worth making. Whether you’re working with boneless or bone-in, there’s a recipe here that can help you ...

Discover how to make juicy, flavor-packed stuffed pork chops using the Ninja Woodfire Grill. This recipe combines smoking and ...

Sheet-pan meals are a weeknight staple for good reason — they come together quickly with little prep and even less clean-up. The only trick? Getting the timing right. The typical sheet-pan meal ...

Pork chops are an excellent choice for a 30-minute skillet supper, as long as you chose the right chop. All four-legged animals have a muscle, called the loin, that runs along either side of the ...

Heat a medium saucepan over medium heat. Add 2 tablespoons butter and melt. Whisk in flour and allow to cook for 1 minute. In a medium bowl stir together ginger ale, soy sauce, garlic, garlic powder, ...

Great food has a powerful nostalgia. It can come from the aromas, the taste, the places we ate those meals, traditions that ...

As the grapes roast in the oven, they burst and release their juices—creating a thick, naturally sweet sauce that pairs perfectly with the flavorful bone-in pork. As the grapes roast in the oven, they ...

Joan Crawford was not only a silver screen starlet but also a culinary connoisseur. In fact, the actress took pork chops and ...

There’s no question that pork is one of the most beloved proteins (hello, bacon!). Thanks to its fat content, pork has a particularly juicy, succulent taste that sets it above other cuts of meat.

Calvin Trillin has lobbied to replace the Thanksgiving turkey with spaghetti carbonara –something to do with Columbus being Italian, I think. In the Tex-Mex Cookbook, I pointed out that Juan de Onate ...