Pork Chop

Cider made from fresh apples creates a full-bodied glaze for these tender chops.

Once upon a time, pork chops had flavor. Legend has it that over 300 years ago, Oliver Cromwell sampled some delicious pork in Berkshire, England. In the 19th century, the Berkshire breed was refined in the United States and Japan (where it is known as kurobuta). A revived interest in this heirloom pork, with its higher fat content and therefore juicier meat, lets modern-day diners enjoy pork the way it was meant to be. To order, contact Preferred Meats (800-397-6328; preferredmeats.com).

Crushed pretzels make a better-than-breadcrumb crust.

The richness of pork is lightened with tangy cabbage for a hearty German-style meal that seems made for autumn.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Fruity olive oil and rich parmesan cheese add flavor to these hearty grilled chops. Coating the pork with fresh bread crumbs, as we do here, creates a light and crunchy crust, which seals in all the meaty juices and keeps the chops moist.

Chuletas de Abuela I love pork chops — not dry, underseasoned pork chops, but juicy, flavorful pork chops. There is no better example than these, the pork chops Abuela used to make for us. These were almost caramel colored on the outside, and juicy and delicious when you cut into them. The oranges give them a lovely sweetness, while the vinegar gives them a nice tang. If you prefer not to panfry, these chops lend themselves beautifully to broiling.

Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

Note that the chops need to marinate for at least three days, so begin preparing this dish well in advance. What to drink: A white wine with snappy acidity and lemon-lime notes, like dry Riesling or Grüner Veltliner.

Caramelized shallots and a dark vinegar glaze turn chops into an extremely flavorful sweet-and-sour dish.

In this recipe, associate food editor Alexis Touchet uses pork to create a new sensation based on her mother's recipe for traditional chicken fried steak.

Go completely southern: Serve the chops with cornbread, coleslaw, and ice-cold beer.

Cooking the pork chops on the bone keeps the meat moist and juicy, while the addition of Gouda gives this dish the classic flavor of ham and cheese.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.