Pork chops are a classic of Polish cuisine. Preparation is simple: Get high-quality pork loin, cut it into thin slices, pound ...

There are a dozen different ways to get pork wrong -- you can dangerously undercook it, disappointingly overcook it, or botch ...

Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.

Chops vary in size from smaller foreloin chops (or cutlets), through to the middle loin chops, both of which have the bone in. Chump chops are boneless and the biggest of the three. They all come ...

Don't blame us if you want to start coating all of your favorite proteins in a simple honey glaze. It works great on chicken breast, roasted ham, and even veggies. To do it, hit your pork chops ...

2 tablespoons of the oil and a pinch of salt and pepper in a bowl to make a marinade. Mix well, then coat the pork chops and allow to marinate at room temperature for 15–20 minutes. After the ...

In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, olive oil, salt and pepper to make the marinade. Place the lamb chops in a shallow dish or resealable plastic bag ...