A pro chef has told us two surefire stovetop cooking methods to avoid bone-dry pork chops and get deliciously juicy ones ...

The biggest threat to ruining your pork chops is making them too dry, but just a few strips of bacon can keep the meat moist and tender.

One eight-ounce pork chop has a hefty 44 grams of protein for 361 calories and roughly 19 grams of fat. Like a beef rib eye steak, good pork chops cook up juicy and tender, and they’re deeply meaty.

Food microbiologists explain how to ensure different proteins, such as beef, chicken and pork, are prepared safely ...

Pork shoulder steaks are twice as delicious and half as expensive as any pork chop you have had or ever will have. Read more about why, with 5 recipes to try. Skip to main content ...

Chop is simply the pork word for steak and all chops come from the loin muscle, which runs from a hog's shoulder to the hip. The top of the muscle is more tender than the bottom.

Score fat on pork chops in 1/2- to 3/4-inch increments, if needed (if fat is 1/8- to 1/4-inch thick), using a small sharp paring knife, cutting all the way down to the meat.

When my thermometer beeped, indicating the pork was at temperature, I pulled the skillet from the oven and let the steaks rest for 10 minutes. Anxiously, I cut off a piece to see how they turned out.

How to Start and Heat a Grill. When using a charcoal grill, light the coals in a chimney starter. You’ll have glowing embers in 15 to 20 minutes, no oily lighter fluid required.