Serves 2 to 4. Ingredients: 1½ tablespoons olive oil 2 thick (about 1-inch thick) bone-in pork chops, about 2 pounds Salt and pepper 2 tablespoons thinly sliced fresh sage 2 shallots, thinly sliced ...

Greek pork chop braai with sweet potatoes in foil Bone-in pork chops marinated in lemon, oregano, olive oil, and garlic are grilled until the edges blister. Served with sweet potatoes wrapped in foil ...

Metro Phoenix welcomed over 2 dozen new restaurants in June, including a European-inspired bistro, a popular Indian chain and ...

From chuck beef to pork ... with a bone are ideal for roasting." Bone-in roasts are often easier to handle, remain intact while cooking, and create a better braising broth. "I particularly love ...

Sous vide roast beef is a delicious and easy way to cook a perfect roast every time. Our eye of round sous vide recipe transforms it into a tender, juicy, and flavorful roast.

The Scioto Ribber in Portsmouth, Ohio might not have white tablecloths, celebrity chefs, or a trendy downtown address, but what it lacks in pretension it more than makes up for with a pulled pork ...

Photo credit: Chris M. The ribs showcase a different kind of expertise. Fall-off-the-bone tender (a phrase that’s overused but absolutely applies here), they’re seasoned with a rub that enhances ...

There are meats that wait to be saved by sauce, and then there are these 29 smoked meats that show up already doing the heavy lifting. The kind of flavor that clings to your fingers, your memory, and ...

If social media was anything to go by last weekend, the on-trend Father’s Day gift wasn’t the usual socks, whiskey or beer, but instead tomahawk steaks. This steak is essentially a bone-in rib ...

You don't need to spend hours preparing a joint of pork to get that delicious, crunchy crackling on top. 04:01, Sun, Jun 15, 2025 Crunchy, salted crackling is often the most sought-after component ...

You can let the meat rest in this sauce for 15 minutes or so. When you are ready to slice the pork, remove it to a board and warm the gravy (removing the onion bits) if it’s cooled.