The beginning idea for this recipe started with two things: pork loin chops from the farmers market and wanting to make something saucy and cozy in the Dutch oven.

Juicy, seared pork chops meet bold, creamy Mexican street corn in this flavor-packed meal straight off the Blackstone Griddle. It’s a quick and satisfying recipe that combines smoky seasoning ...

Working in batches, add pork and brown on all sides, about 5 minutes total. Do not crowd Dutch oven. As meat is browned, use tongs to transfer pork to baking sheet. Continue until all pork is browned.

When picking pork chops, I prefer thick (1- to 2-inch), bone-in chops. Having the bone left on during the cooking process brings additional flavor through the preservation of moisture.

Note: Test Kitchen Director Donna Deane made the list twice this year, with her second win this deceptively luxurious main course that can be put together in less than half an hour. Recipe: Pork ...

½ teaspoon table salt. ½ teaspoon ground ginger. ¼ teaspoon pepper. 4 (6-ounce) bone-in pork rib or center-cut chops, ½ inch thick, trimmed. 3 ounces (3 cups) baby arugula ...