No one wants a rubbery pork chop that tastes like the sole of a Nike Huarache. This easy three-step method will ensure your ...

Pork chops are a tasty and affordable alternative to beef. This three-step cooking technique helps you get juicy and tender ...

Take pork chops, for example ... using a thinner pork chop (about ⅛ to ¼ inches thick) will ensure each bite is full of the ...

Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade. Strain and reserve the marinade. In a large nonstick skillet, heat 2 tablespoons of the oil.

Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the ...

Serve with buttered baked potatoes. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Preheat the oven to 180C/160C Fan/Gas 4. To make the ...

Add water, a little at a time, pulsing to form a thick but smooth paste. Rub paste onto pork, coating evenly, cover with foil and refrigerate 30 minutes. Rinse off paste and pat pork dry.

If you have a tenderloin, lay it out horizontally and cut (vertically) little medallions about 1/4 inch thick. If you have pork chops ... we're going to create our marinade.

Bourbon has many plus points, one of which is that it's a brilliant marinade ingredient for meat. And there are 2 cuts that ...