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magazine pork chops with chiles rellenos and ancho sauce
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Quick
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Thick chops get all dressed up in this easy-impressive dinner, ready in 30 minutes.
4.0
(4)
Quick
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The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.
Easy
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The classic Argentine condiment gets reimagined with tart-sweet raspberries and spicy Calabrian chiles for a burst of summertime flavor.
5.0
(5)
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Chunks of meltingly tender pork, charred tomatillos, and spicy peppers star in this New Mexican–inspired take on ragú.
4.6
(4.64)
Easy
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A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
4.4
(4.4)
Recipes
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
2.6
(2.58)
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The fun and flavor of Cuban-style slow-cooked pork in zippy mojo sauce transformed into quick, weeknight-able meatballs.
5.0
(4.78)
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5.0
(5)
Vegan
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This zippy chile-and-garlic-packed Cuban sauce is often used to marinate slow-roasted pork, but we’d be happy putting it on just about everything. If you’re spice sensitive, split the chiles in half lengthwise and remove the seeds; they hold much of the heat.
4.6
(4.59)
Recipes
Inspired by salsa de cacahuate, this delightful sauce is spicy, rich, and velvety.
5.0
(5)
4.0
(3.78)
Articles
(265)
Cooking
Meet the new rich, tangy weeknight red sauce that combines two of our favorite noodle dishes.
Alex Beggs
Cooking
Hoisin plus tomatillo salsa? It’s savory, tangy, and unexpectedly perfect.
Kendra Vaculin
Culture
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Alex Beggs
Cooking
A weekly dispatch from Bon Appétit's editor in chief.
Adam Rapoport
Restaurants
Chicharron. Ribs. Loin. Belly. All on the same piece of meat.
Andre Gomez
Culture
Everyone in my family loved these garlic-miso pork chops from the June issue, and that's really saying something.
Chris Hall
Videos
(296)
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Spice up your Italian menu with our Pork Meatballs recipe with a pickly twist!
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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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 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.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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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.