Pork recipes

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

It's hard to resist the tangy, sweet, sour, and savory honey and garlic glazed with that classic party pleaser that is relatively easy to make. Meatballs glazed in tasty goodness. Always a hit at a potluck.

Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.

Classic original and authentic German meatloaf.

Excellent! Very easy to put together. Would be good with shrimp, also!

A tastier variation of the traditional Polish version

In central Italy, from Umbria to Marches, the Easter Pie is more of a bread than a pie and is known as "torta di pasqua" or "pizza di pasqua.

Simple and basic

From Bramberg, a southern German style sausage.

Very thin pork cutlets with a rich and creamy sour cream and mushroom sauce. I serve this with sweet and sour red cabbage and parsleyed red potatoes. Guten appetit! Mahlzeit!

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

A scrumptious dish made with succulent pork sausage, green bell peppers and pimentos.

Because caribou has so little fat, you'll need to add some pork for a juicy burger.

Polish cabbage and beef. An easy casserole belly filling love affair.

"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.