Take pork chops, for example ... using a thinner pork chop (about ⅛ to ¼ inches thick) will ensure each bite is full of the ...

With the wrong decisions and a lack of detail, you could end up with a pork chop that's dry and flavorless — something that feels and tastes a little more like thick ... marinade for your pork ...

T his recipe is a twist on our classic grilled steak, but with an irresistible Asian flair. The pork chops are marinated in a simple yet flavorful mix of soy sauce and ginger, giv ...

Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.

Preheat oven to 375 degrees. Remove the pork chops from the marinade, and discard the marinade. Cut a 2 inch-long slit about 2 inches deep in the side of each chop opposite the bone, making a pocket.

Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the ...

Serve with buttered baked potatoes. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Preheat the oven to 180C/160C Fan/Gas 4. To make the ...

Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry.

This miso-marinated pork will stay juicy no matter what ... butt is often cut into a tidy rectangle with the bone in and a thick cap of fat, so much of its flavor comes from its own richness.

If you have a tenderloin, lay it out horizontally and cut (vertically) little medallions about 1/4 inch thick. If you have pork chops ... we're going to create our marinade.