Preparing the meat – Start by slicing the pork loin into four pieces. Remove the white membrane on the outer part of the meat to make the chops more tender. Pound each meat slice with a mallet ...

TV chef Marcela Valladolid has a simple and tasty preparation for grilled pork chops ... Recipes Marcela Valladolid is a chef from Tijuana, Mexico, living in San Diego. She's hosted "Mexican ...

This is the week my Caribbean blue Dutch oven returned to her rightful role as queen of all kitchen tools ... idea for this recipe started with two things: pork loin chops from the farmers ...

This recipe from America ... meals — like this one for grilled pork chops and stone fruit — to whet your appetite. The cooks at America’s Test Kitchen say: “This weeknight-friendly ...

Cook the chops at 140 degrees for 2 to 3 hours, then pat them dry thoroughly before searing in batches. From "America's Test Kitchen," a perfect recipe for sous vide boneless, thick-cut pork chops.

Juicy and sheathed in a crackly, parmesan-herb crust, these pork chops are a completely foolproof, quick-and-easy weeknight meal. The trick is to pan fry until golden, then bake to crispy perfection.

The salt-and-pepper treatment is a Cantonese technique applied to meat, seafood and tofu. The protein typically is deep-fried.