Imagine you're given the choice between a pork chop that's tender, juicy, and enveloped in a gorgeous brown crust, versus one that's quicker to make, but far less flavorful. We can all probably agree ...

Pork chops have a reputation for being dry, but as simple brine will transform the humble pork chop into a juicy cut of meat ...

If you're a fan of all things pig (bacon, ham, sausage, ribs) you've probably never met a pork chop you didn't like ... until ...

After you master our method for brined and pan-roasted chops, prepare to say goodbye to those dry, flavorless things you used to call pork chops. Though it may seem like a counterintuitive ...

Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper. Mix the flour, salt and mustard and dredge the chops in the mixture, shaking off the excess. Heat the oil in frying pan ...

Don't be fooled: not all pork chops are alike. While one may be tender and only need a quick sear, others can be tough and require a good long braise. Why? Even though pork chops are all cut from ...