#pork-chops

#pork-chops

"This technique ensures a crisp, flavorful crust while gently finishing the pork chop without overcooking, resulting in tender and juicy meat," says Politte. To start, Politte shares his tried-and-true blend for encrusting pork chops, which includes panko breadcrumbs for a crispy, light texture, grated Parmesan for savory depth and a browned crust, minced fresh herbs like rosemary and thyme for aromatic notes, garlic and onion powder to boost umami, a bit of smoked paprika, and, of course, salt and black pepper.

Part of the problem is that pork chops are notoriously easy to overcook and dry out. As delicious as they may be on the grill or breaded and fried, they still require some finesse. Even in a slow cooker, pork chops can dry out if they're not handled the right way, leaving you with tough, flavorless meat that does not make a pleasant meal.

In this sweet-and-spicy skillet dinner, lean boneless pork chops and carrots are glossed in a simple yet impactful trio of honey, habanero chiles and lime. These honey-habanero pork chops with carrots are sweet and spicy in really cool ways. You start by charring some carrots in a hot, hot skillet. In the same skillet, you add your pork chops, which have been dusted with paprika, and you add two habanero chilies.

I came across bottled sangria at the market and was inspired by its fruity, spiced notes - perfect for pairing with tender pork loin chops. The sangria adds a subtle depth of flavor that complements the savory richness of the meat. To round out this early fall dinner, orzo, a rice-shaped past, is simmered with broccoli florets, making a quick, colorful side dish.

Tandoori pork chop marinade combines yogurt, garlic, ginger, spices, and lime for a unique flavor. The yogurt tenderizes meat gently, enhancing taste without overdoing it.