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The first time I held a butcher knife at eight years old, my dad handed me a pork loin and said, 'This is how you start.' That moment stuck with me. Now, I’m here to turn that early curiosity into recipes that are bold, approachable, and built for real kitchens—not just the ones in cookbooks.
Whether it’s a Sunday roast or a quick weeknight supper, I believe the best meals come from a mix of technique and heart. And yes, I’ve still got scars from those early chopping lessons.
More from Corinne Lockhart
This amazing pork tenderloin recipe delivers perfectly crispy edges and juicy pink hearts every time—no guesswork, just foolproof results. I learned this technique during my apprenticeship in Charleston, where we cooked…
This America's Test Kitchen pork loin roast delivers juicy pink centers and a herb-infused crust that rivals the best restaurant cuts. After years of perfecting pork roasts in my kitchen and competing on the BBQ circuit…
This apple stuffed pork roast recipe transforms a simple roast into a showstopping centerpiece where sweet-tart apples caramelize into a sticky, flavorful filling. 🍏✨ The secret lies in balancing the pork's savory…
This Asian pork neck bones recipe transforms humble cuts into a slow-simmered umami masterpiece with tender meat that practically melts off the bone. 🔥 After years of perfecting this technique in my Atlanta kitchen…
This Mexican pork steak chili recipe transforms tough cuts into tender, smoky perfection using chipotle and cumin—just like my abuela used to make. The secret lies in slow-braising the pork until it practically melts…
This microwave pulled pork recipe transforms tough pork shoulder into tender, smoky perfection in just 15 minutes —no smoker or slow cooker required. 🔥 As someone who’s spent years perfecting pork at Atlanta’s The Smoky…
