Pork chops are having a bit of a moment, and it’s easy to see why. They’re affordable, widely available, and surprisingly versatile. In this recipe, we turn simple boneless pork loin chops into golden ...

Place pork chops in a 31/2- or 4-quart slow cooker. Add beer, brown sugar, garlic, chili powder, cumin, oregano, black pepper, chopped onion, green pepper and chipotle pepper.

½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: ...

½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: ...

Choosing the Right Pork Loin The first step in smoking a pork loin is choosing the right piece of pork. A pork loin comes from the area along either side of the backbone. A whole loin is a large, lean ...

1½ teaspoons sugar 1½ teaspoons minced garlic 1 small boneless pork loin roast (1 to 1½ pounds), tied or untied (or use 2 or 3 boneless pork loin chops, 1½ to 2 inches thick) ¾ cup dry white wine, ...

Two Hour Chop The 2-hour chop had a more supple appearance and texture; it both looked and tasted juicy. It has a sublime mouthfeel and tenderness that make this our go-to time. Four Hour Chop The ...

Place the pork chops in the skillet and pan fry each side without moving for 3-4 minutes, or until they develop a golden brown crust. Flip and repeat on the other side.

1/3 cup all-purpose flour 12 (each about 85 grams and 1/2- to 3/4-inch thick ) boneless pork loin chops • salt and freshly ground black pepper, to taste 3 Tbsp olive oil 1 small onion, diced 1 ...

My recipe for smothered Southern-style pork loin chops served two. But it could be doubled and baked in a larger 13- x 9-inch casserole if feeding a larger group, or want leftovers that you could ...

After searing the pork, transfer it to a plate, put a pat of butter on top of it, and let it rest at room temperature for 30 minutes to an hour to let the juices redistribute in the meat.