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2. Take Dinner Outside with Grilled Pork Chops with Whole ...

   www.aol.com/dinner-outside-grilled-pork-chops...

   Coat chops on all sides with spice mixture. Cover and chill at least 3 hours and up to 8 hours. Set up grill for direct cooking and heat to medium-high. Once hot, clean and lightly oil grates ...

3. 50 Perfect Pork Recipes to Make for Dinner Tonight - AOL

   www.aol.com/50-perfect-pork-recipes-dinner...

   Maple Glazed Pork Tenderloin. Jon Ashton. A pork tenderloin cooks fast and this easy marinade from Parade Chef Jon Ashton keeps the meat juicy. Pork tenderloins vary in size from 3/4 to 1 1/2 lb ...

4. Pork chop - Wikipedia

   en.wikipedia.org/wiki/Pork_chop

   Raw pork chops. A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides.

5. How Long to Cook Pork Chops in the Oven, on the Grill ... - AOL

   www.aol.com/lifestyle/long-cook-pork-chops-oven...

   Pork chops can be seasoned with merely salt and pepper before cooking, or dry rubbed with your favorite spice mix. Related: 15 Best Rub, Sauce, and Marinade Recipes for Grilling Season.

6. Pork chops and applesauce - Wikipedia

   en.wikipedia.org/wiki/Pork_chops_and_applesauce

   Pork chop with apple sauce and. Pork chops and apple sauce is a traditional dish in American cuisine consisting of cooked pork chops and apple sauce. [1] [2] [3] [a] The pork chops can be pan-fried, baked or broiled, and the meat is sometimes breaded prior to cooking. [5] [6] [7] Some people consider the dish to be a comfort food.

7. Cut of pork - Wikipedia

   en.wikipedia.org/wiki/Cut_of_pork

   The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg. [1] [2 ...