1 tsp. Italian seasoning 1 tsp. kosher salt 1/2 tsp. black pepper 6 bone-in pork chops (about 1 inch thick; 4 1/2 pounds total) 5 oz. baby arugula 2 peaches, thinly sliced 3/4 c. crumbled feta cheese ...

Phil "The Grill" Johnson fires up the barbecue to share his recipe for pork chops for Memorial Day — and shows how to plate them with peaches sautéed in butter and brown sugar.

The ultimate crispy pork chop rice with fried egg and spring onion sauce - This cha chaan teng classic is salty, savoury, rich and comforting – and far easier to make at home than you might think ...

Oleksiak’s approach to prepping meat for the grill depends on the protein and the cut. “I like to brine chops to keep them juicy, and with chicken, I’ll either brine or marinate depending on ...

To achieve medium rare, steaks, roasts, chops and other whole cuts of meat should be cooked to at least 145°F (62.6˚C) and allow to rest for three minutes after removal from the grill.

Grill the pork chops until well marked on the bottom, 4 to 6 minutes. Flip and grill until a thermometer inserted into the center registers 145˚F, 4 to 6 more minutes.