Pour the brine into a large plastic bag. Add the pork chops, seal and refrigerate overnight. Light a grill. In a small saucepan, combine the yellow and whole-grain mustards with the dark brown ...

Pork chops can be a little tricky to prepare as they can dry out easily. An expert gave us advice to make sure they stay moist and juicy.

Pork chops are one of the most underrated meats out there—juicy, flavorful, and surprisingly versatile. Whether you love them ...

When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

Yker Acres thinks locally-raised meat makes for the best pork chops. Brian Merkel, one of the owners, showed how he perfectly sears a dry-brined pork chop. He suggests treating Yker pork chops ...

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 ...

Combine buttermilk, mustard, rosemary, garlic, and pepper in large plastic bag. Add lamb, ensuring all chops are coated with marinade, and seal. Chill in refrigerator overnight. Remove lamb from ...