This is a very simple country-style recipe, kind of like the old family standby of fried pork chops, and is quite tasty if prepared correctly. It is important not to overcook the pork or it will be dry and chewy. In Mexico, pork shoulder chops or other secondary cuts are traditional, but I’ve used pork loin here to make preparation as easy as possible. Leave any fat on the loin to help keep it moist. If your loin is very lean (and modern pork tends to be very lean), letting it sit in a brine made of 8 cups water, 2 tablespoons kosher salt, 1/2 cup plus 2 tablespoons sugar, and 1 head garlic, halved, for 2 hours will make the pork juicier and give it a nice aroma.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.