Pork Chop

The classic pairing of pork and apples gets enhanced by a hint of sage for a simple and delicious dinner.

Homemade hoisin serves as both a marinade and a sauce to punch up these bone-in pork chops.

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals.

This marinade packs sweet citrus flavor and extra spice into pork chops both before, and after, they hit the grill.

To get a true reading on the chops, make sure the thermometer is dead in the center and not too close to the bones, where the temperature will be higher.

It's funny how family sayings get picked up by friends. When I was around ten and my sister was about five, we were acting up at the dinner table. My daddy had worked a long hard day, and when he couldn't take another minute of our shenanigans, he pushed his chair back, folded his dinner napkin, and left the table. Totally unaffected by his frustration, my innocent little sister immediately piped up: "Can I have Daddy's pork chop?" I've often told friends that funny tale over the years. Now when I serve pork chops and someone wants seconds they'll chime in, "Can I have Daddy's pork chop?"

Though it may seem like a counterintuitive practice, extra flipping is the secret to the golden brown crust on these chops.

Smoked mozzarella flavors these chops from the inside; an easy cherry tomato pan sauce and creamy polenta round things out.

Chef Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.

This salty, sweet, and sour dish is a bold mix that is guaranteed to keep grilling exciting through the end of summer.

Start your week off right with this delicious weeknight dinner of pork chops, potatoes, and sauteed pears. This dish will please the entire family - and it makes delicious leftovers, too!

Cutting the vegetables into similarly sized pieces helps them cook at the same rate, so this entire dish—sauce included—can be made in one pan.

Starting the chop in a hot pan lets you get a good initial sear; lowering the heat gives you control while it cooks through.

Pork chops can get pretty dried out. This recipe fixes that age-old problem. It's also a great main course for a family-style dinner. Just slice the pork after it's done cooking, place in a serving dish, and then top with the savory mustard sauce. These pork chops make wonderful leftovers and serve as a nice addition to a breakfast or atop a salad for lunch. Perfect Pork Chops also depend on getting the right pork. Pasture-raised pork will contain a healthier mix of fats and vitamin D. Pork also contains high concentrations of thiamine, which is used by all cells to make energy and is particularly important to the brain, and B6, which helps make several key neurotransmitters.

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this hearty meal together; even the cider-based mustard sauce is a snap to prepare.

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.