I never liked lamb chops until I made this Italian-inspired recipe. I use the classic breading technique of dusting (with cheese instead of flour), dipping (in egg), and coating (with bread crumbs), which makes these chops delicate and special enough for a dinner party.

These ribs are inspired by the recipe in Laurie Colwin’s book, Home Cooking. She describes them as “crisp and tender, salty, sweet, oily but not greasy and very garlicky.” I agree.

Serve this with jasmine rice and steamed or sautéed snow peas.

Sticky and delicious.

Spicy but not too hot, these Southwestern-flavored chops make a great fast weeknight dinner. Try them with Spanish rice and corn.

Serve these spicy pork chops with braised greens, any kind of roasted root vegetable, and/or steamed rice. The marinade can also be used on chicken, steak, or lamb chops, either as a marinade or as a sauce after the meat has been cooked.

Sweet, salty, and tangy, this dish can be served with rice and any sautéed green, such as broccoli or kale.

Peppery and sweet, these are perfect for a cold fall or winter day. Serve them with roasted squash or sweet potatoes and steamed rice.

A delicious and very traditional Italian dish with slightly sweet and sour flavors.

A more sophisticated version of Dijon Pork Chops, but without much more work. Serve these with a watercress salad and mashed potatoes.

This classic combination of pork, mustard, and apple is perfect for a quick weekday dinner. Serve the chops with applesauce, baked sweet potatoes, and a green salad.

Once you’ve tasted a brined pork chop, you’ll never go back. If you do nothing else when you buy pork, whether tenderloin or bone-in, follow this recipe and freeze the chops in portions. This way, you’ll have succulent pork chops anytime.