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Martha Shulman on Muck Rack

Martha Shulman

Verified
Los Angeles
As seen in: The New York Times, Los Angeles Times, NDTV, Chron, The Seattle Times, The Denver Post, Bon Appetit, Tampa Bay Times, The Charlotte Observer, Pioneer Press, Dayton Daily News and
cookbook author, Recipes for Health columnist on nytimes.com/health
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Articles

Weeknight dishes: The summeriest skillet pork chops and more

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By Margaux Laskey Verified, Ali Slagle Verified, Martha Shulman Verified
| The Press Democrat Verified
Getting your Trinity Audio player ready... By Margaux Laskey I know it sounds silly, but I’ve always been a little intimidated by the idea of cooking pork chops on the stovetop. It just seems so finicky: You have to get the pan really hot for a nice sear, but not so hot that the exterior burns and you end up with an uncooked center, which means you have to babysit the pan. Not to mention the splatter and the mess.
Open in Who Shared Issue with article?

Weeknight dishes: The summeriest skillet pork chops and more

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By Margaux Laskey Verified, Ali Slagle Verified, Martha Shulman Verified
| Pioneer Press Verified
I know it sounds silly, but I’ve always been a little intimidated by the idea of cooking pork chops on the stovetop. It just seems so finicky: You have to get the pan really hot for a nice sear, but not so hot that the exterior burns and you end up with an uncooked center, which means you have to babysit the pan. Not to mention the splatter and the mess. Give me instead a foolproof pork shoulder roast or a tenderloin that I can slide into the oven and ignore for a little while.
Open in Who Shared Issue with article?

Weeknight Dishes: The summeriest skillet pork chops and more

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By Margaux Laskey Verified, Ali Slagle Verified, Martha Shulman Verified
| The Denver Post Verified
Getting your Trinity Audio player ready... By Margaux Laskey, The New York Times I know it sounds silly, but I’ve always been a little intimidated by the idea of cooking pork chops on the stovetop. It just seems so finicky: You have to get the pan really hot for a nice sear, but not so hot that the exterior burns and you end up with an uncooked center, which means you have to babysit the pan. Not to mention the splatter and the mess.
Open in Who Shared View Duplicates (24) Issue with article?
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