4 center-cut bone-in pork loin chops, 1 inch thick
Season liberally with:
Salt and freshly-ground black pepper
We have been very busy here at the test kitchen fending off tomato invasions (we're just now getting some counter space back) and other minor culinary calamities. So busy in fact, that we have completely forgotten to thank our friends in the Food52 community for voting the Joy of Cooking an essential volume in any beginner's cookbook library. Sharing shelf space with venerable classics from Julia Child, Marcella Hazan, Mark Bittman, Alice Waters, and Deborah Madison is truly a pleasure. Being associated--at least in some small way--with rising stars like Amanda Hesser and Yotam Ottolenghi is all very exciting. Here at the kitchen, we like to believe that JOY is the perfect companion piece to such wonderful recipe collections, as we can usually answer many of the questions cooks might have after browsing the beautiful pages of a book like Plenty (one of our recent favorites), which is filled with creative dish ideas and flavor combinations, but not too much in the way of reference material or basic foundational recipes. If you haven't visited Food52, please take a minute to browse their slick website and highly-informative forums (called "the hotline").