Pork recipes

A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.

This recipe for an indoor slow cooked (Crockpot) pulled pork takes inspiration from North Carolina. Instead of ham hocks it uses bacon and liquid smoke.

A delicious and filling vegetable and ground pork soup with pasta for two that's ready in under 30 minutes and packed with flavor. It's easy to turn ground pork and pasta into a great tasting inexpensive soup.

A fresh and fragrant dish.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.

Easy and comforting weekday dinner. Pork chops smothered in a tangy paprika cream sauce.

An easy and tasty Chinese stir-fry will for sure satisfy your palate.

Chinese: Stir-Fry Pork and Peppers recipe

Give your pork chops a friend with this easy to follow crockpot recipe that will earn a spot in your cookbook.

These Chinese sticky ribs are scrumptious.

Tasty, easy to prepare, brandy recipe for boneless pork chops. Best with 1" thick chops, a leafy spinach salad with walnuts, rasberry vinaigrette dressing with a dash of balsimic vinegar, and a glass of dark earthy Merlot. One of my favorite discoveries.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.

Mmmmm... Yumyyy! One more slice please!

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