Not only is this recipe incredibly easy, but cleanup consists of throwing away a piece of foil if you line your pan with nonstick foil. I’ve found that folks have a tendency to overcook pork. Though there was a time everyone thought it had to be nearly overcooked, it’s now been found safe to eat if a little less done—by which, I mean cooked with just the faintest hint of pink (as in just barely pink, not actually fully pink) in the center. You still never want to eat raw pork. The first time you make this recipe, you may want to buy an extra chop to “play with.” I’ve found that broiler intensity varies significantly from oven to oven, so it’s tough to give you the precise time on this one. But 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 another broiled pork chop recipe. So it really is worth a one-time effort that will take less than 10 minutes.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.