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magazine 2008 06 garlic miso pork chops
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Comfort food at its finest, this layered casserole features fried rice, flavorful pork chops, and a punched-up tomato sauce under a blanket of melty cheese.
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If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do.
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This elegant pork chop dish with charred broccoli salsa verde makes use of an oft-discarded part of the vegetable: the stem!
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Chef Sara Kramer cooks the chops medium-rare so they stay juicy; you can also use rib chops.
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A heavy-hitting marinade and an unexpected plum and herb salad transform pork rib chops into an irresistible summer meal.
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Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful.
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Sweet potato flour makes the crispiest crust for these pork cutlets, while a soy marinade gives them extra depth.
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Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
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The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles, and it works beautifully.
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Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.
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Articles
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Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
Cooking
It’s twice as delicious and half as expensive as any pork chop you have had or ever will have.
Amiel Stanek
techniques
You're still mincing your garlic? Get with the times, man.
Alex Delany
Cooking
I thought pork chops were a dry, sad, never-make-at-home dish. This recipe changed my mind.
Alyse Whitney
techniques
Dig out that old garlic press, and use it with pride!
Dawn Perry
Cooking
…this one actually works!
Sarah Jampel
Videos
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Bon Appétit Test Kitchen Manager Brad Leone is back for episode 40 of “It’s Alive,” and this time he's fermenting garlic in miso. Brad has two of his favorite ingredients hang out in Fermentation Station in preparation for making a delicious garlic-infused miso soup. Join him on his lifelong adventure to get that allicin going.
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Bon Appétit's Brad Leone is back for episode 42 of “It’s Alive,” and this time he's making black garlic and homemade pasta. Join Brad on his lifelong quest to consume garlic in as many forms as possible.
Read more: 29 Recipes That Put Garlic Front and Center
Read more: 29 Recipes That Put Garlic Front and Center
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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We show you four mouthwatering recipes that don't require you to mince or chop garlic.
Read more: 29 Recipes That Put Garlic Front and Center
Read more: 29 Recipes That Put Garlic Front and Center
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Produced by Bon Appétit with Swanson® | A few ingredients can go a long way. And in this easy-to-make dish, Bon Appétit executive chef Mary Nolan shows us how big flavors are coaxed out of pepperoncinis, shallot, garlic, browned pork and Swanson® Natural Goodness® Chicken Broth.