Latest news with #porkchops
Yahoo
11-08-2025
- Health
- Yahoo
Cooking Oil Can Make Or Break Your Dish, Here's How To Pick The Right One
I'll be honest: until recently, I had a fairly laissez-faire attitude to cooking oils. For the most part, I would just reach for the closest bottle and say, 'yeah, that will do'. Well, it turns out that I had been doing myself a disservice this entire time because the cooking oils you use can really make or break a dish and that time I followed all the instructions but somehow burnt an entire dinner? Yeah, I used the wrong oil. Thankfully, you don't have to make the same mistake I did... The different types of cooking oil and when to use them Olive oil Olive oil is ideal for shallow-frying foods like chicken, pork chops and egg-based dishes like pancakes. It loses some of the benefits once it hits above 210 °C, according to the heat experts at ThermaPen so maybe don't use it for a big sunday roast. For everyday cooking though? Olive oil is a great shout. Vegetable oil BBC Food explains: 'Bottles labelled 'vegetable oil' may comprise several different oils in varying proportions and are likely to contain ones that are high in saturated fats. 'They're usually inexpensive cooking oils and because they have a high smoking point they're widely used for deep-frying.' Rapeseed oil Put simply: rapeseed oil is a healthier alternative to vegetable oil. On their website, British Heart Foundation Senior Dietitian, Tracy Parker explains: '[Rapeseed oil] has the lowest amount of saturated fat of any oil. It has just half the amount found in olive oil. 'Look on the labels of regular 'vegetable oil' and you'll often find it's 100 per cent rapeseed oil, so this can be a healthy, cheap option.' Sunflower oil Masterclass explains: 'Refined sunflower oil can be used in place of any neutral vegetable oil, for searing, sautéeing, frying, and more. Use unrefined sunflower oil as you would extra-virgin olive oil, such as in salad dressing.' Sesame Oil Sesame oil has a distinct, nutty flavour and is widely used in Asian cooking. Rather than using it to cook with, sesame oil is ideal as a finishing touch once the meal has been plated. Coconut oil The Kitchn explains: 'When it comes to baking, coconut oil makes a wonderful substitute for butter and other oils, like olive oil, canola oil, and vegetable oil. Regardless of the type of fat used in a recipe, you can swap in an equal amount of coconut oil.' Happy cooking! Related... Are Seed Oils Really Bad For You? I Asked A Nutritional Therapist The Only 3 Cooking Oils Mary Berry Says We Need Mary Berry's 1 Tip For Avoiding A 'Soggy Bottom' When Baking Pies
CNET
18-06-2025
- Health
- CNET
Caution: These 8 Foods Crash and Burn in an Air Fryer
In our years of testing air fryers, we've found that these mighty machines do far more good than harm, but some foods just aren't meant to be cooked in these machines. While chicken wings and thighs thrive and hot dogs and burgers emerge as tasty as if you'd seared them over a blazing grill, others wimper and wilt when confronted with that fast, convection heat. That's why I've learned -- sometimes the hard (and crispy) way -- to ban certain foods from the air fryer entirely. Spinach, kale and leafy greens are one food category you should never cook in an air fryer unless the goal is to make chips. Shellfish? Another food that gets downright demolished by all that power. Even boneless chicken breast can dry out in an air fryer if it's not protected by breading or a coating of flour. After too many culinary flops, I've officially blacklisted these eight ingredients from the air fryer zone. 1. Boneless pork chops Boneless pork chops dry out too easily for an air fryer. Chris Wedel/CNET A perfectly cooked pork chop is a thing of beauty but leaner cuts of the other white meat can dry out in a hurry. Bacon, bone-in pork chops and fattier cuts of swine can handle the air fryer but lean, boneless pork chops and tenderloin tend to dry out when subjected to the blast of high heat. If you're going to use the air fryer to cook pork chops, do so at a lower temperature and use some fat to keep things from getting too dry. 2. Spinach and leafy greens Crisped spinach and kale will not turn out well in an air fryer. CNET Leafy greens are a big no when it comes to air-fryer cooking. The hot convection air will crisp most leafy greens such as spinach, kale and chard far beyond anything you'd want to eat. Solid veggies including Brussels sprouts, squash and zucchini fare well in the air fryer, but leafy greens are best when sautéed, stewed or steamed. 3. Steak and most cuts of beef Steak cooked in an air fryer may end up tough and rubbery. Molly Price/CNET Steak reheats well in the air fryer, but it's not an ideal place to cook it for the first time. Air fryer baskets get hot but not hot enough to give the outside of your steak a proper sear. I've tried cooking steaks in the air fryer before. Even fatty, forgiving steaks don't come out as well compared to when they're cooking on a hot plancha, cast-iron skillet or grill. The exception to the beef rule is burgers. Ground beef won't get stringy and the air fryer's intense heat allows you to get a crusty seer without overcooking the middle. Here's how to make a bacon cheeseburger in the air fryer. Read more: Best Meat Delivery Services 4. Boneless chicken breasts Unbreaded chicken breasts are not the best candidates. Getty Images Chicken wings, thighs and any bone-in pieces are perfect candidates for the air fryer. Boneless chicken breasts don't have much fat and will dry out easily. Protect them with a little egg batter and breadcrumbs and you'll be OK, but bare chicken breasts cooked in the air fryer often emerge dry or rubbery. 5. Large cuts of any meat Pot roast typically needs low and slow methods of cooking. Ry Crist/CNET Large cuts of beef, pork and lamb typically do best when cooked with a low and slow method such as braising or smoking. Avoid the air fryer with its hot blast of convection air when cooking large cuts of meat and opt for the Dutch oven, slow cooker or pellet smoker. 6. Naked broccoli The air fryer will singe broccoli unless you cover it in foil. CNET If you wrap your broccoli in foil, you can use the air fryer to roast it (quickly). If you leave it uncovered and exposed to the hot convection air and you'll end up with sizzled broccoli ends that are anything but delicious. 7. Shellfish Clams and mussels are better for a pot instead of an air fryer. CNET Shellfish such as clams and mussels need liquid to cook without drying out. They are also easily overcooked, which can lead to a chewy rubbery morsel that you don't want anywhere near your plate. Avoid the air fryer when cooking most shellfish. 8. Most baked goods Cake and cookie recipes don't typically translate well from the oven to an air more: Best Seafood Delivery Services You can certainly do some baking in the air fryer but use caution since the air fryer's super convection behaves differently than a normal oven's convection heat. Baking a cake or batch of cookies in the air fryer using the time and temperature called for in a recipe will often result in an overcooked, dry or burnt dessert. When baking in an air fryer, use recipes that are specific to an air fryer and don't assume an oven recipe will translate. If you're looking for a great air fryer, here are CNET's top-rated models for 2025. For more, these are the best air-frying toaster ovens for 2025.
Yahoo
12-06-2025
- General
- Yahoo
Quick & Easy Grilled Pork Chops with Pineapple Relish Recipe is a Taste of the Tropics
In my opinion, everything tastes better on the grill! So when summer rolls around, I'm excited to cook up some delicious meals. Chicken and beef and are some of my go-to grilling foods, but I like to experiment with different proteins. That's why I was excited to get my hands on this grilled pork chops with pineapple relish recipe. Hearty chops are so good when they're grilled! Their slightly smoky flavor combines perfectly with our sweet pineapple relish, which really gets a pop from some lime juice, mint and just a bit of chopped chile pepper for a little extra zing. Yum! This dish is easy to make, too, so it's a dinner winner all around. You can prepare the pineapple relish up to a day ahead, then cover and chill until ready to serve — the flavors get even better the longer it sits. Give it a try and see for yourself. 4 servings 45 min 25 min 20 min 2 tsp. fennel seeds 1 Tbs. chopped fresh thyme 1/2 tsp. salt 4 (1' thick) pork loin rib chops, about 3 lbs. 1/2 cup diced fresh pineapple 2 Tbs. finely chopped red onion 2 Tbs. finely chopped fresh mint 2 Tbs. lime juice 1 Tbs. seeded and chopped red chile pepper Mint leaves (optional) Prepare grill for medium direct-heat cooking. In small food-storage bag, using rolling pin or heavy-bottom pot, gently pound fennel seeds until lightly crushed. In small bowl, mix thyme, fennel seeds and salt; rub over all sides of pork chops. Let stand at room temp. 30 min. Grill chops, flipping once, until slightly pink near bones, 8–10 min. per side. Transfer to serving platter; cover with foil and let rest 5 min. Meanwhile, in small serving bowl or glass jar, combine pineapple, red onion, mint, lime juice and chile pepper; stir until evenly coated. Serve pork chops with pineapple relish. If desired, garnish with mint leaves. Calories: 389 kcal Fat: 22 gram Saturated Fat: 7 gram Protein: 41 gram Carbohydrate: 5 gram Fiber: 1 gram Cholesterol: 111 mg Sugar: 2 gram Sodium: 384 mg Main Dish, Dinner, Fruit, Pork Edit list
The Independent
12-05-2025
- General
- The Independent
Give salt-and-pepper pork chops a crunchy coating without the deep frying
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne. The starch granules swell when they come in contact with moisture released by the pork as it cooks; as the water evaporates, the starch settles into a rigid, locked network, creating a crunchy coating. In a classic salt-and-pepper dish, chilies and garlic are quickly fried and tossed with the cooked protein for big, bold, in-your-face flavors. We, however, finish the pork with a fresh, punchy, uncooked mix of sliced scallions, chopped cilantro, minced chilies, rice vinegar and grated ginger. The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don't use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice. Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish: 45 minutes Servings: 4 Ingredients: 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice vinegar 1 tablespoon finely grated fresh ginger Kosher salt and ground black pepper 3 tablespoons cornstarch 1 tablespoon Sichuan peppercorns, finely ground ½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve.
Associated Press
12-05-2025
- General
- Associated Press
Give salt-and-pepper pork chops a crunchy coating without the deep frying
The salt-and-pepper treatment is a Cantonese technique that can be applied to give almost any meat, seafood or tofu a crunchy exterior and tongue-tingling flavor. The protein typically is deep-fried, but in this recipe from our cookbook ' Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,' we opt to pan-fry pork that we first dust in cornstarch seasoned generously with Sichuan pepper, black pepper and cayenne. The starch granules swell when they come in contact with moisture released by the pork as it cooks; as the water evaporates, the starch settles into a rigid, locked network, creating a crunchy coating. In a classic salt-and-pepper dish, chilies and garlic are quickly fried and tossed with the cooked protein for big, bold, in-your-face flavors. We, however, finish the pork with a fresh, punchy, uncooked mix of sliced scallions, chopped cilantro, minced chilies, rice vinegar and grated ginger. The easiest way to grind the tongue-tingling Sichuan peppercorns for this recipe is in an electric spice grinder. Don't use thick-cut or bone-in pork chops for this recipe. Look for boneless pork loin chops that are ¼ to ½ inch thick. They sometimes are called pork cutlets. Serve with steamed jasmine rice. Salt-and-Pepper Pork Chops with Spicy Scallions Start to finish: 45 minutes Servings: 4 Ingredients: 1 bunch scallions, thinly sliced 1 cup lightly packed fresh cilantro, roughly chopped 1 Fresno or jalapeño chili, stemmed, seeded and minced 2 tablespoons unseasoned rice vinegar 1 tablespoon finely grated fresh ginger Kosher salt and ground black pepper 3 tablespoons cornstarch 1 tablespoon Sichuan peppercorns, finely ground ½ to 1 teaspoon cayenne pepper ½ teaspoon Chinese five-spice powder 8 boneless (about 1½ pounds) thin-cut pork loin chops/cutlets (¼ to ½ inch thick), patted dry ⅓ cup grapeseed or other neutral oil Directions: In a medium bowl, toss together the scallions, cilantro, chili, vinegar, ginger and ¼ teaspoon salt; set aside. In a wide, shallow dish, mix together the cornstarch, Sichuan pepper, cayenne pepper, five-spice, 2 teaspoons black pepper and 1 teaspoon salt. Dredge the cutlets in the cornstarch mixture, turning to coat both sides and pressing so the mixture adheres, then transfer to a large plate, stacking or shingling as needed. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add half of the cutlets and cook until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the cutlets and cook until golden brown on the second sides, about 1 minute. Transfer to a platter and tent with foil. Cook the remaining cutlets in the same way, using the oil remaining in the skillet. Spoon the scallion-cilantro mixture onto the chops and serve. EDITOR'S NOTE: For more recipes, go to Christopher Kimball's Milk Street at
