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.

Easy Grilled Pork Tenderloin

Salting in advance and grilling over high-heat are the key steps to great grilled pork tenderloin.

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.

Lemon Garlic Marinated Grilled Pork Chops

A brief stint in a lemon garlic marinade is all that's required for incredible flavour infused, juicy grilled pork chops. You'll love the bright lemon flavours with the garlic and dried herbs!

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.

Perfectly Grilled Lamb Rib or Loin Chops

Full-flavored and tender grilled lamb chops are achievable if you choose your meat wisely, pre-salt, and use the cold side of your grill. We'll show you how in this recipe and video.

Chili Rubbed Pork Chops with Corn Salsa Recipe | Grilling

With September now upon us, I've been feeling that dreaded sensation that summer is coming to a close. In these last fleeting days I wanted to make good use of the seasonal harvest still around, deciding on a grilled corn...

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.

Stuffed Pork Chops Recipe | Grilling

Any leftover stuffing will do.

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...