Before refrigeration, brining was necessary to preserve meat. Today brining is popular again among home cooks and chefs. It gives flavor and tenderness to meat and poultry. And, it is very simple to ...

They call me Pork Boy, and as far as I’m concerned, the Year of the Pig couldn’t have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.

The hefty grilled chops are served with a warm brown sugar–mustard sauce. Nick Fauchald is a former editor of Food & Wine, Wine Spectator, and Every Day with Rachael Ray, as well as inaugural editor ...

Mix salt and sugar with fennel seed and cover pork chop for 15 minutes. Rinse the chop and pat dry. In a medium skillet heat oil till smoking and add chop. Brown on one side and then flip. Add butter ...

At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with ...

The drippings from this roast are far too salty to make a gravy or sauce, says Marianne Anderson, who suggests using a reduction of beef broth, shallots and butter if you want to serve the meat with a ...

Metzger Bar and Butchery’s Brittanny Anderson, a James Beard Foundation semifinalist for 2017 Best Chef: Mid-Atlantic, shares this recipe to pump up the flavor of an ordinary pork chop. Combine all ...

Note: A maple syrup and salt brine, along with a brief roast in the oven, keep these pork chops moist and flavorful. From Meredith Deeds. Mix water, 3 tablespoons maple syrup and salt together in a ...

Juicy pork chops get a big boost of flavor from fresh rosemary, sweet apples and hearty potatoes in this delicious autumnal dish. Technique tip: Brining seasons your meat from the inside out. It lends ...