1. Put all ingredients except the pork chops into a mixing bowl, and combine thoroughly. 2. Add the chops, and mix them around to cover completely with the marinade. Let the chops soak up all ...

For this recipe, the pork is not pounded; you'll want your chops to be no thicker than 3/4-inch each. Next, there's the type of breadcrumbs used. Here, we use panko, which produces an especially ...

Gelatina di maiale (also known as zuzzu or liatina) is an ancient Sicilian pork terrine recipe using parts of the pig that we often discard, including the head and tongue. Learn where to shop for ...

The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don’t use thick-cut or bone-in pork chops for this recipe. Look for boneless ...

Instructions Rinse the pig's head and pork hock well. Remove and reserve the tongue for later. Place into an extra-large saucepan and cover with water to cover (~8 litres). Add the salt ...

To give pork chops the same flavor profile with less work, we narrowed the ingredients to those best suited for searing on the stovetop. In this recipe from our book “Tuesday Nights ...