They call me Pork Boy, and as far as I’m concerned, the Year of the Pig couldn’t have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.

BEFORE there was the stove, there was the rotisserie. And although there’s no denying that progress has its advantages -- can you imagine spending a summer afternoon tending a live fire in your ...

At a recent dinner showcasing kitchen sustainability, chef Jonathan Waxman taught us a new trick for using up leftover brine from a jar of olives—make it into a marinade. Here, we’ve combined it with ...

Leaner meats like chicken, turkey and pork chops benefit from brining since the salt solution forces water molecules into their fibers that help to keep them juicy during cooking. While brining is not ...

Mix salt and sugar with fennel seed and cover pork chop for 15 minutes. Rinse the chop and pat dry. In a medium skillet heat oil till smoking and add chop. Brown on one side and then flip. Add butter ...

Dinner feels easy when pork chops are on the menu. Think juicy air fryer versions that crisp up beautifully and hearty one ...

Pork chops are always a delectable choice, though they require some finesse to prepare -- especially if you're making them in ...

These are not your grandmother's pork chops. Pork sold in today's grocery stores is about 75 percent leaner than what was sold in the 1950s, according to the Jan. 2, 2017 article "Pork Production – ...

If you grill meat regularly, it’s worth considering ways to cut the fat but keep the flavor. Though the marbling of many meats can’t be cut away (and to keep things flavorful, you wouldn’t want to), ...