Yogurt Marinated Pork Chops with
These pork chops are marinated in a flavorful yogurt enriched with mustard powder, celery seeds, and garlic to tenderize the meat and seal in the juices while cooking.
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These pork chops are marinated in a flavorful yogurt enriched with mustard powder, celery seeds, and garlic to tenderize the meat and seal in the juices while cooking.
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Brushing these pork chops with a maple syrup-soy sauce mixture before cooking them in the air fryer results in some delicious charring around the edges. You'll need to cook the pork chops in two batches, so be sure to keep your oven on 200°F so you can keep the first two chops warm while the remaining two are in the air fryer. The pork chops also get a light coating of maple-soy glaze before going in the oven, which has an extra punch of flavor thanks to rice vinegar and Sriracha. Homemade, vibrant pickled red onions top the finished chops — feel free to use store-bought if you'd like to save time. Serve the pork chops over a bed of creamy polenta or mashed potatoes, and top with the remaining glaze and the pickled onions.
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Slow-roast and then quickly sear these pork chops for perfectly cooked meat.
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TV chef Marcela Valladolid has a simple and tasty preparation for grilled pork chops: she rubs and bastes them with a smoky sauce made from dried chiles and chicken broth.
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These Georgian mtsvadi, or grilled meat skewers, are made from well-marbled pork shoulder tossed with raw onions and finished with freshly squeezed pomegranate juice.
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This classic German dish is all about the contrast between savory, fork-tender meat and a crispy, tender crust of pork crackling flavored with cumin, caraway, and mustard seeds. It's worth your time to seek out a boneless pork shoulder with a nice, even fat cap, which is key to the dish. If the only pork shoulder available with a fat cap comes with a bone, you can ask the butcher to remove it or cut it out with a boning knife at home.
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This Hawaiian-style cold ramen noodle salad recipe is topped with slices of savory, crispy pork shoulder, crunchy bean sprouts, tender ribbons of egg, shredded nori, and slices of Japanese pickled cucumber. A cooling dressing of dashi, rice wine vinegar, and sake brings it all together. It makes a refreshing lunch or a hearty side dish at a cookout. If you can't get your hands on saimin noodles, a Hawaiian wheat noodle usually served in broth (like ramen), look for dried ramen noodles at Asian grocery stores, or use the noodles from three instant ramen packages.
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The technique of tempering—heating spices gently in oil or ghee to release their essential oils—is commonly used in Indian cooking to build layers of flavor. Here, sweet and peppery mango teams up with pork for a gentle simmer in the spice-laden oil.
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The marinade in this supersimple grilled pork tenderloin dish from La Granja chef José Catrimán does double duty. Let your pork sit in the orange juice, garlic and chile mixture overnight, then cook down the leftover marinade for a glossy sauce to serve alongside.
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Pork tenderloin is ideal in a stir-fry because it cooks so quickly and stays tender and juicy. Food & Wine’s Justin Chapple combines it with crunchy celery and hot chiles for a dead-simple and deliciously spicy weeknight dinner with minimal ingredients.
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A quick spice mix seasoning and trip to the oven are all it takes to make this easy roast pork tenderloin recipe. Ready in under an hour, it's an ideal candidate for both weekend and weeknight meals.
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In this supersimple recipe from cookbook author Julia Turshen, pork tenderloin gets rubbed with paprika and mustard before browning and roasting.
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