These pan-seared pork chops with a side of garlicky greens are the perfect one-pan meal. It’s ready in about half an hour, too! P.S. Brining makes all the difference with making juicy chops, so don’t skip it.
It’s finally grilling season and I couldn’t be more excited to spend afternoons outside with my friends and family, making great food on the grill.
I like making burgers and hot dogs as much as the next person, but for me, this chili garlic chicken has become my favorite reason to light the grill.
This post is brought to you in partnership with Joule: Sous Vide by ChefSteps.
I have always considered beef tenderloin a “high stress” meal and given it a wide berth. This is an expensive cut of meat—it’s not one that you want to mess up by trusting an untrustworthy recipe or forgetting to set a timer.
Add to this, roast beef tenderloin most often appears on menus around the holidays. I’ve never quite been able to overcome the terrifying possibility of ruining both a wage-devouring cut of meat and Christmas dinner.