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.

Gotcha Pork Roast inspired by Food Wars (Shokugeki no Soma) — Binging With Babish

This week on Anime with Alvin, a true challenge awaits: a mashed-potato-loaf that can pass for a delicious pork roast? That can blow your clothes off? If anyone can do it, it's Alvin - the guy that hosts this show and always has.

The Inevitable Pork Chop With Cheddar Grits From 'The Meat Hook Meat Book'

This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic.

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...

Oven Baked Pork Chops with Potatoes

These oven baked pork chops are slathered in a tasty country-style rub then baked until sticky and golden. Pantry ingredients, finger lickin' good!

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.

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.

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.

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.

Perfect Pan-Seared Pork Chops

For the ultimate pork chops with a deep brown crust and juicy interior, dry-brine them overnight, cook them in a gentle oven, and finish them off with a sear in a hot skillet.