Pork

Pork is one of the most versatile proteins in the kitchen and somehow one of the most consistently overcooked. Dry, tough pork chops are a tragedy that happens entirely because of temperature mismanagement, but once you understand what internal temperature you’re actually chasing and why, you’ll never overcook a pork chop again.

This collection covers the full range of what pork can do — from a slow-cooked shoulder that falls apart after hours of low heat to a perfectly seared chop with a pan sauce that comes together in the time it takes to rest the meat. Same animal, completely different techniques, equally worth mastering.

My Pork Chops with Mustard Shallot Gravy is the weeknight recipe that feels like a proper occasion — on the table in 30 minutes with a pan sauce that tastes like you went to culinary school. My Slow Cooker Pork Shoulder with Mustard BBQ Sauce is the low and slow showstopper worth planning your whole Sunday around. And my Garlic Herb Pork with Creamy Mashed Potatoes is the kind of comfort food that never needs an occasion.