I’m repeating this headnote from the recipe for Simple Glazed Pork Chops (page 111) because it’s really important: I’ve found that folks tend to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat it a little less done—by which I mean with just the very faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You never want to eat raw pork. Also, the first time you make this recipe you may want to buy an extra chop to “play with.” I’ve found broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. And timing really does matter here, as the chop needs to be cooked through on the inside before the sauce burns. Once you figure out the perfect timing with that one chop, you’ll always know exactly how long to broil your pork chops, whether you’re making this recipe or one of the other broiled pork chop recipes. So it really is worth a one-time effort that will take less than 10 minutes. When purchasing apple butter, look for it next to the peanut butter and jelly in your grocery store.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.