"I like marinating boneless pork chops in a fall spice mix of clove, peppercorns, cinnamon[,] and apple cider," he tells ...

The chops in question are crosscut slices of pork loin, also known as boneless pork chops. I recommend the really thin ones, no more than half an inch thick, which helps the marinade work its deep ...

My goal was simple — a weeknight-friendly pork dish that was all about sticky-sweet-savory deliciousness. Neither take-out nor heavy lifting would be allowed, and versatility was a must. The ...

Pork chops in miso marinade: Place 4 boneless half- or three-quarter-inch-thick pork chops in the miso-sake marinade and marinate 2 to 3 days. If the pork chops are thicker, marinate 3 to 4 days.

The chops in question are crosscut slices of pork loin, also known as boneless pork chops. I recommend the really thin ones, no more than half-an-inch thick, which helps the marinade work its deep ...

FREEZER MARINADES. How to use - Combine your marinade ingredients in a zip-top freezer bag, ... I love to use boneless pork chops or boneless/skinless chicken thighs for this one.

Preparation. Step 1. Stir ¼ cup soy sauce, ¼ cup unseasoned rice vinegar, and 2 Tbsp. dark or light brown sugar in a small bowl until sugar is dissolved. Prick 4 ½"-thick bone-in pork chops all ...

Marinades help to not only infuse flavor, but help moisture too. Bone-in chops tend to be juicier and less dry than the boneless. Thin-cut chops will dry out much quicker than thicker ones.

Add 1½ lb. boneless center-cut pork chops (¼"–½" thick; about 10) to marinade and turn to coat. Seal or cover; chill, turning occasionally, at least 1 hour and up to 12 hours. Step 2 ...