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cooking.nytimes.com
The recipe takes a little planning You want to brine the pork chops for a day or two before you set out to cook This gives them a juiciness and depth of flavor you are otherwise unlikely to get from a commercially raised hog
cooking.nytimes.com
This recipe is by Nancy Harmon Jenkins and takes 4 hours 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.