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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
Cooking
If you can't find treviso, just use a small head of round radicchio.
Bon Appétit
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
Culture
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
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
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
Culture
The Bon Appétit Test Kitchen
Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
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
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
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
No harsh chemicals required.
Sam Stone
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
Culture
No, Siree. So here's a recipe for ribs.
Julia Bainbridge
Culture
The grilling guru shared his Flintstonian method in our July issue's Back of the Napkin feature; we dug deeper and caught him on camera
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
Culture