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magazine grilled pork chops with maple cranberry glaze
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Tom Gore Vineyards
Culture
The Bon Appétit Test Kitchen
Restaurants
Chicharron. Ribs. Loin. Belly. All on the same piece of meat.
Andre Gomez
techniques
Instead of grilling individual chops for a crowd, get a massive one and cook it to share. Here's how it's done.
Christina Chaey
Cooking
If you can't find treviso, just use a small head of round radicchio.
Bon Appétit
Cooking
No harsh chemicals required.
Sam Stone
Cooking
These huge, juicy cuts of meat for the grill all serve a crowd, have really good rubs, and happen to be idiot-proof.
Alison Roman
Cooking
On this episode of Dinner SOS, Chris and barbecue experts Dave Yasuda and Tuffy Stone share how to prepare the most tender of barbecue meats
Bon Appétit Staff & Contributors
Cooking
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
Cooking
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
Culture
techniques
After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops.
Christina Chaey
techniques
Welcome to Grilling 101: Here's how to make the most of a charcoal chimney's worth of fuel, from blazing flames to the last dying ember.
Rick Martinez
techniques
There shouldn't be a surprise visit from the fire department when you're searing pork chops.
Rick Martinez
techniques
Hold off on the holly sprigs. The only centerpiece your table needs is this showstopping crown roast of pork that's fit for a queen—and a crowd.
Claire Saffitz
Cooking
One plate, two forks.
Kendra Vaculin
techniques
A 3-ingredient marinade that makes the juiciest pork chops ever.
Alex Beggs
Cooking
This party-friendly pork with potatoes, leeks, and kale is an entire holiday feast in a pan.
Alex Beggs
Cooking
And how to save your chops from dreaded dryness.
Meryl Rothstein
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Culture
The Bon Appétit Test Kitchen
Cooking
If you've ever dreamed of stuffing a Cinnabon with pulled pork (and honestly, who hasn't?), your mind is about to be blown
Danielle Walsh
Restaurants
At chef Ori Menashe’s temple to hummus and pita, this tender, smoky meat dish steals the show.
Aliza Abarbanel