No More Dry Pork Chops – This Recipe Gets Them Perfectly Juicy If you’ve ever suffered through a dry, flavorless pork chop, this recipe will change the way you think about oven-baked pork forever.

No matter the method you choose to cook your pork chops, be it on the stove or grill, air fryer or oven, a brine is always ...

A good pork chop is a thing of beauty. When handled properly - with a nicely caramelized crust encasing moist, flavorful meat - it can give even your favorite cut of steak a run for its money.

When it comes to pork chop thickness, you’re generally looking for meat that’s at least 3/4 inch thick. Super-thin chops will cook very quickly, so keep that in mind if you buy them.

Cooking great pork chops starts at the grocery store. They come in a variety of cuts and thicknesses, but the best choice for searing in a skillet is bone-in, thick cut chops.

It’s the kind of easy one-pan meal that feels a little fancy, tastes downright indulgent and is ready in 20 minutes.

Cooking great pork chops starts at the supermarket. They come in a variety of cuts and thicknesses, but the best choice for searing in a pan is bone-in, thick cut chops.

1) Prep the Pork Chops: Preheat your oven to 375F (190C). Using a sharp knife, carefully slice a pocket into the side of each pork chop. Season the pork chops on both sides with salt and pepper.