What if I told you that I could guarantee perfectly cooked, perfectly tender pork chops, every time? Would you believe me? Or have too many dinners of overcooked shoe-leather pork chops turned you off from this easy addition to the weeknight meal rotation? Let me convince you to try them one more time. Let me convince you to try roasting your pork chops in the oven.
Here is our step-by-step recipe for perfectly cooked, perfectly juicy pork chops.
We’re reaching that point of summer where the days of perfectly ripe, blissfully sweet peaches are limited, so now’s the time to stock up and work them into every meal. Arm yourself with these recipes to take advantage of those sweet and juicy summer peaches before it’s too late.
4 / 5 Stars | 2 Reviews
by sal
“Perfect for all you shrimp lovers out there, this dip or salad dressing is refreshing and goes great with your favorite cracker or vegetables. If you don’t have cider vinegar, you can use pickle juice.”
Any time I roast a chicken, a predictable sequence of events follows — first the meat, and then the bones, are transformed into simple, seasonal weeknight dishes that maximize time and money without sacrificing a drop of flavor.
I realize this is not revolutionary thinking, and I am not the first to write about stretching a chicken into a week of meals. I mean, it’s practically a food writing cliche, and one that often veers into impracticality. Can you really make a week of dinners around one measly chicken? Yes, you can! I do it often, and here’s how it looks in my own kitchen, for my family of four.
Whether you stick with stainless steel, can’t get enough of enameled pans, swear by cast iron, or are devoted to copper cookware, one thing is certain: sometimes soap and water just don’t get the job done. Maybe it’s burnt-on stains, maybe a layer of food that just won’t budge, or perhaps it’s tarnished from years of putting meals on your table — getting your cookware clean, and keeping it that way, is tough work.
For those times when you need something stronger than hot water, dish soap, and a sponge, these five tips are all you need to get your favorite cookware looking like new.
4.51 / 5 Stars | 85 Reviews
by SVPORTER
“Spicy, sweet, colorful, and delicious – this is a versatile tropical salsa that goes well with any type of meat or seafood! Or serve it with!”
Monday is Labor Day, so all of us at The Kitchn are headed off for a long holiday weekend. I’m planning to get caught up on meal-planning and grocery shopping, as things have been a little scattered around my house this month! I’m loving the fresh cucumbers and zucchini coming our way from my in-laws’ garden, and I think the weekend calls for Greek salads with feta and plenty of olives. I also have this French lentil salad in my sights. And oh, I’m so excited to start this year’s Kitchn Cure — the amazing and lovely Dana Velden is hosting it this year. Have you signed up yet? The first assignment is perfect for a holiday Monday.
So that’s me. What about you? What are you cooking this weekend? Do tell!
