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magazine grilled pork chops with maple cranberry glaze
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The sugars in this glaze caramelize the pork chops, resulting in deep, complex flavor.
4.5
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Summer dinner comes together in no time when everything’s thrown on the grill and finished in an easy tangy dressing inspired by Italian mostarda.
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Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.
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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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Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
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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.
3.5
(3.5)
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Pork shoulder gets the Goa spice treatment, with star anise, fennel seeds, coriander, cumin, cloves, and more, courtesy of chef Vivek Surti of Tailor in Nashville.
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In this episode of Weeknight Grilling, we’re making thin-cut pork chops that come together f-a-s-t.
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Quick-cooking pork chops get a leg up thanks to a speedy, sweet-and-salty pan sauce that feels a lot more dressed-up than it is.
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A fragrant marinade of lemongrass, shallots, and Thai chiles adds tons of flavor to quickly grilled lamb chops.
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Inspired by sticky-savory char siu, these pork chops are treated to a finger-licking marinade, then tossed on the grill.
5.0
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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
Videos
(166)
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Join Chris Morocco as he makes sweet and saucy pork chops. For weeknight-friendly pork chops that cook in record time but are still succulent, we turn to an unexpected ingredient: sugar. A pinch sprinkled over the surface helps the chops caramelize and develop a golden-brown crust before the meat has a chance to dry out. For max juiciness, we finish cooking them in a buttery-tangy pan sauce that then gets spooned over every slice.
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Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen.
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Want a twist from your boring pork chop recipe? Try this one glazed with hoisin sauce!
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Produced by Bon Appétit with FarmToFork™ | A blend of spices and FarmToFork™ Tomato Basil Sauce set all the right vibes.
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Join Carla Music in the Bon Appétit Test Kitchen as she makes pork shoulder steaks. The centerpiece of Korean barbecue is the meat, but it doesn't have to be steak. Keep an eye on the edge of the meat where it touches the grill: When it’s browned, turn the pork over.
Check out the recipe here: https://weightloss-tricks.today/recipe/gochujang-pork-shoulder-steaks%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3C/div%3E%3Cdiv class="SummaryCollectionGridItem-bfqVSf frVQSI">