Pork recipes

These kabobs are served with a greek pasta salad. Filling and delicious.

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

Chunks of pork with a sour cream sauce. An easy simmering recipe.

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

Meaty loin chops cooked in a tropical barbecue sauce, sweetened with pineapple. A taste of the islands.

Pretty darn easy and tasty. I had all ingredients on hand and didn't have to worry about a trip to the store. I didn't use any cayenne because we have small children, but it still came out great. The sauce was tasty over rice!

Thai pork with basil stir fries thinly sliced pork loin with garlic, chilies, and a full bunch of fresh basil in a soupy fish sauce broth. Ready in 25 minutes over rice or noodles.

Fluffy steamed buns filled with sweet Chinese BBQ pork. These dim sum favorites take time but reward with pillowy soft dough and savory-sweet char siu filling. Makes 12 buns.

Spice rubbed bone-in blade chop replaces the traditional pork butt to deliver a smaller quantity of pulled pork without waiting half a day to cook.

Lean pork tenderloin stir-fried with mushrooms, zucchini, bell pepper, and carrots in a glossy soy-chicken broth sauce. A low-fat weeknight dinner ready in 30 minutes flat.

It's not the double-down, but it's as close as you can get! The ultimate crunch and moistest lean pork chops you will ever experience.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

Thin-sliced pork chops browned and simmered in soy sauce, garlic, ginger, and sesame seeds, then tossed with tender snow pea pods. A homestyle pork stir-fry that's comforting and straightforward.

Black bean chili built on two meats: cubed stewing beef and pork shoulder browned with onions, peppers and jalapeños, then simmered with tomatoes, cumin and a splash of red wine. Thick, smoky, deeply savory.

Side ribs are cheaper than back ribs - there is lots of bone, but you can still get nice portions of meat.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.