They call me Pork Boy, and as far as I’m concerned, the Year of the Pig couldn’t have come at a better time. At long last, after decades of abuse, my favorite meat is once again getting a little love.

Pork chops are a go-to dinner staple, but one wrong move renders them inedible. The lean meat can easily go from tender to tough when facing the heat, so it's important to fortify it with moisture ...

To prepare the brine, dissolve the salt in the warm water. Add the apple cider and make sure the mixture is fully cooled. A couple ice cubes can help speed up this process and won’t affect the brine ...

1. To make the brine, combine in a medium bowl the salt and sugar. Pour 1 cup of hot water into the bowl and whisk to dissolve the salt and sugar. Add 2 cups of cold water along with the remaining ...

Plan ahead: The brine must be made and cooled, and the chops refrigerated in it overnight. Cook's notes: Recipe is from the Staub company, makers of enameled cast iron pots, which are known for their ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Enjoy tender, ...

Add Yahoo as a preferred source to see more of our stories on Google. Pork chops are a go-to dinner staple, but one wrong move renders them inedible. The lean meat can easily go from tender to tough ...

1. In a small saucepan, bring 2 cups of water, 2 1/2 tablespoons salt, the peppercorns and cloves to a simmer. Remove from heat and let steep until room temperature. Add the cider. 2. Place the pork ...