Dry, flavorless pork chops need not apply because these babies are more juicy and flavorful then a pork chop has the right to ...

If you want to braise really delicious, fork-tender pork chops, try using the shoulder or sirloin cut, both of which require ...

Lean cuts like chicken breast or pork loin might seem like smart choices because they're easy to cook, but they're ill-suited for braising. These cuts lack the connective tissue and fat necessary ...

My soup and stew pots have a permanent home on my cooktop and I can’t wait for the weekend to start to make delicious stove-top and oven-braised dishes. Pork has somehow managed to stay on the ...

Juicy pork tenderloin medallions are dusted with flour before they're cooked to make them extra crusty, then served with a rosemary-inflected gravy. Grace Parisi a former senior test kitchen ...

Preheat the oven to 300°F. Season the pork shoulder generously with salt and pepper. In a Dutch oven over medium-high heat, warm the olive oil and sear the pork, turning, until it is well browned ...

Chump chops are boneless and the biggest of the three. They all come from the loin and can be cooked in the same way as loin. They're also good braised; browning the meat first in a hot frying pan ...

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...