Sous Vide Pork Chops

The easy, foolproof way to guarantee extra-juicy pork chops. Slow, precise cooking using a water bath and an immersion circulator cooks pork chops to a perfectly even temperature, from edge to edge, while a high-heat finish, in a skillet or on the grill, gives the chops a crisp, browned crust and keeps the interior juicy.

Perfect Grilled Pork Chops

The secret to juicy grilled chops is starting out with thick cuts, brining the meat, and cooking the chops over indirect heat.

Pork Chops With Apple Cider Pan Sauce

Whether you decide to go the extra mile by dry-brining these meaty, thick-cut pork chops overnight or opt for speed and convenience by cooking them right after seasoning, you won't regret the extra-juicy results.

Breaded Fried Pork Chops

These thin pork chops are coated in a flavorful mixture of panko bread crumbs, Parmesan cheese, and fresh sage, then fried until supremely crisp on the outside and tender and juicy within. If you have a large cast iron skillet, now's the time to break it out.

A Great Pork Chop Marinade

A great marinade for pork chops - makes them extra juicy, infuses with savoury flavour and a touch of sweet that caramelises beautifully.

Pork Chops With White Wine and Leek Pan Sauce

In this easy dinner, pork chops are served with a light, bright pan sauce made from leeks, white wine, chicken stock, and lemon zest.

Sous Vide Double-Cut Pork Chops

A double-cut pork chop can be an impressive centerpiece to a meal. Cooking it through traditional means can be tough, but with a sous-vide cooker, juicy results are guaranteed. Here's how to do it.

Balsamic Pork Chops

These Balsamic Pork Chops are seared to perfection then drizzled with an incredible sweet and tangy balsamic sauce. Just 6 ingredients required!

Crispin Cider-Brined and Glazed, Grilled Pork Chops

Crispin Cider forms the foundation for a brine to keep pork chops moist. Then, a quick, easy glaze made with additional hard cider, orange juice, brown sugar and garlic bastes the olive oil-slathered, peppered chops, which cook on the grill until seared outside and rosy-pink inside.

Spicy Rubbed Sous Vide Pork Chops with BBQ Sauce

Modern pork chops are not forgiving. Back in the day, pigs used to be tough and fatty. They walked five miles each way through sleet and snow in bare feet just to get to the slop pit. They were lucky to get a single patch of dry mud to roll in. You could cook the bejeezus out of their loins and they'd still be juicy (albeit tough) from all the melted fat and connective tissue. Today's pampered pigs, on the other hand, are lean, white, and delicate. Overcook them just a shade, and you're left mas...