Pork recipes

A crispy not soggy coating highlights this quick and easy rendition of pan-fried pork chops.

Pan-roasted pork loin chops coated in a bold homemade dry rub of chili powder, cumin, garlic, and oregano, marinated overnight, then seared and roasted. A simple spice-rubbed dinner with big Southwestern flavor.

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Easy grilled pork ribs; dry-rubbed with spices, slow-baked, and then finished on the grill with a vinegary basting sauce.

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.

Lean pork tenderloin roasts with carrots, new potatoes, and onions in one pan. Simple weeknight dinner seasoned with rosemary and sage that's ready in under an hour.

Pulled pork tacos with tomatillo salsa: crispy grilled corn tortillas stuffed with barbecued pork, potato, and melted Monterey Jack. Bright fresh salsa on top.

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

Sweet and sour pork chops with sweet potatoes: braised pork chops in a brown sugar cider vinegar cinnamon glaze, with canned sweet potatoes warmed through. A one-skillet dinner in 60 minutes.

Had some leftover pulled pork and wanted something a little different than your standard barbeque sauce. Why "Chauvinist Pig"? Secret's in the sauce!

Pork tenderloin casserole layered over scalloped potatoes and a seasoned bread crumb dressing with sage. A comforting one-dish dinner baked covered until fork-tender.

Farmer's pork chops baked over sliced potatoes with onion rings and a sour cream mustard sauce. A hearty one-dish dinner that braises in the oven for 90 minutes.

Milwaukee-style pork stew braised in beer and chicken broth with caraway seeds, vinegar, and brown sugar. Tender, tangy, and built for cold-weather comfort.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.