1. In a large bowl, cover the pork chops with the buttermilk and refrigerate for 4 hours or overnight. 2. Preheat the oven to 425°. Drain the chops, pat them dry and season with salt and pepper.

Add pork chops to skillet. Brown on both sides. Season with salt and pepper. Discard excess fat. Combine remaining ingredients. Pour over chops. Cover skillet. Bake until chops are tender ...

Quick-cooking, thin-cut pork chops can often get dry on the grill, but this ginger beer marinade keeps the lean cut moist and flavorful. Achieve cooked-all-day depth in under an hour with these ...

Look for cuts that are moist ... Pork will keep for three to five days in the fridge. Mince, offal and smaller cuts are best eaten on the day you buy them or within one to two days. Joints, chops ...

Here are recipes for pork chops, wings, crispy tofu ... these boneless pork loin chops don’t dry out, staying moist through and through. David Malosh for The New York Times.

Look for cuts that are moist ... Pork will keep for three to five days in the fridge. Mince, offal and smaller cuts are best eaten on the day you buy them or within one to two days. Joints, chops ...