A thick, juicy pork chop can rival a good steak. This weeknight staple is affordable, easy, and deeply satisfying when cooked ...

Also known as center loin chop, loin pork chop and top-loin chop, these are also best cut 1 to 2 inches thick. Slightly ...

The pork chops are ready when the center of the thickest part registers ... and any accumulated juices on the pork chop plate. Cook, stirring occasionally, until the butter melts and the sauce ...

remove from the oven and cut into desired shapes. To serve, place the polenta wedges on the plate with the pork chops and garnish with sage leaves.

If you like your roast boneless, try the large center-cut loin roast or the smaller tenderloin roast—both are lean and juicy. F&W's guide to pork roasts covers all the bases with great recipes ...

Why? Even though pork chops are all cut from the loin, there are actually four distinct cuts. Working your way from front to back, you can find the shoulder chops, rib chops, loin chops and ...