Your Recipe Pack
One recipe on one sheet — no cover, just the card. Print it, save it as a PDF, or share this link — it rebuilds the same pack. Change the selection below and rebuild.
Build your own pack
Tick up to 40 of the 228 recipes. Each one prints as a page; the cover index rebuilds itself.
Grilled Thick-Cut Pork Chops
1.5-inch bone-in chops brined 30 minutes, then reverse-seared to a 140°F internal — pink at the center, deeply browned on the outside, never dry.
Ask the butcher for 1.5-inch chops cut from the rib end — they'll be marbled with more fat than the loin end and stay juicy on the grill. Boxed 3/4-inch chops from the meat case cook in 4 minutes and give you no room for error.
Slice one grilled chop off the bone into 1/4-inch medallions and serve with a small ramekin of applesauce or barbecue sauce. Thick chops on the bone are hard for young mouths to navigate.
Slice cold, arrange on a plate, cover with a damp paper towel, and microwave 45 seconds at 60% power. Reheating pork chops full-power turns tender pink meat to gray shoe soles.
USDA FoodData Central #167802 (pork chop, cooked)