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Herb-Crusted Pork Chops with Balsamic Onions Recipe on Food52, a recipe on Food52

Herb-Crusted Pork Chops with Balsamic Onions Recipe on Food52, a recipe on Food52

Brandy and hoisin shine in these sweet and sticky pork spareribs, a staple at most dim sum restaurants.

Brandy and hoisin shine in these sweet and sticky pork spareribs, a staple at most dim sum restaurants.

NYT Cooking: This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.<br/><br/>I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)

NYT Cooking: This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half.<br/><br/>I also added garlic chives to the mix just because I saw them at the farmers’ market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.)

This method of braising the pork in milk and then roasting brings you the best of both worlds: moist, juicy meat and crispy crackling.

This method of braising the pork in milk and then roasting brings you the best of both worlds: moist, juicy meat and crispy crackling.

Supremely tender, thick slabs of Middle Eastern-spiced pork belly, dressed with tart tzatziki, fill fluffy pita pockets for an unconventional take on the classic sandwich.

Supremely tender, thick slabs of Middle Eastern-spiced pork belly, dressed with tart tzatziki, fill fluffy pita pockets for an unconventional take on the classic sandwich.

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