Aside from the thickness of a cut, the most significant variable for how long it takes to cook a pork chop is whether it's a boneless or bone-in cut. The science behind this is straightforward but ...

When rhubarb starts popping up in gardens and at farmers markets, I like to prepare these quick and simple air-fryer bone-in pork chops. —Bonnie Bufford, Nicholson, Pennsylvania Preheat air fryer to ...

A good pork chop is a thing of beauty. When handled properly - with a nicely caramelized crust encasing moist, flavorful meat - it can give even your favorite cut of steak a run for its money. But ...

Making great pork chops is much easier than you think. However, you first need to unlearn this outdated guidance to ensure ...

My mother's pork chops were legendary, but for all the wrong reasons. Unfortunately, what made them memorable was their resemblance to shoe leather. And while I doubt that was the outcome she was ...

This Oven-Baked Ranch Pork Chops Recipe is one I knew instantly would be a hit with my family! With fall now here, the g ...

Getting your Trinity Audio player ready... By Becky Krystal, The Washington Post There is a kind of endless feedback loop in cooking that I have found myself stuck in on multiple occasions. If there’s ...

Pork chops have earned a reputation as one of the trickiest proteins to cook at home. The most common problem that home cooks face is a dry, tough piece of meat that feels more like a chore to eat ...

A slow cooker can take a complicated meal and transform it into an effortless feast. For most recipes, all you need to do is place food in your slow cooker and walk away. The hardest part is figuring ...

4 center-cut bone-in pork chops, 1 inch to 1 1/2 inches thick Instructions: Heat oven to 350 degrees. Heat a heavy, oven-safe skillet over medium-high heat. Season the pork chops on both side ...

A good pork chop is a thing of beauty. When handled properly ― with a nicely caramelized crust encasing moist, flavorful meat - it can give even your favorite cut of steak a run for its money. But ...

There is a kind of endless feedback loop in cooking that I have found myself stuck in on multiple occasions. If there’s an ingredient I haven’t worked with a lot, I’m afraid to work with it. Being ...