Dry, flavorless pork chops need not apply ... large skillet or braiser and set the pan over medium high heat. When the oil is ...

Chops vary in size from smaller foreloin ... They're also good braised; browning the meat first in a hot frying pan will caramelise the naturally occurring sugars on the surface of the meat ...

Preheat oven to 275 degrees. Evenly coat cubed pork with paprika, black pepper and half the salt. In a 10-to-12-inch sauté pan (a Dutch oven or skillet with a lid also works well), heat olive oil ...

Juicy pork tenderloin medallions are dusted with flour before they're cooked to make them extra crusty, then served with a rosemary-inflected gravy. Grace Parisi a former senior test kitchen ...

Cut the pork belly into one-bite cubes. Cut the bird’s-eye and jalapeno chillies in half lengthways, scrape out the seeds then thinly slice. Heat the oil in a pan until hot and add the pork ...

Lightly sear the pork skin in a hot pan to get rid of any hair. Some people use tweezers, but this is much easier. Add pork, one spring onion/scallion, half the ginger and half the Shaoxing wine ...

An easy pork chop ... Chump chops are boneless and the biggest of the three. They all come from the loin and can be cooked in the same way as loin. They're also good braised; browning the meat ...