Recipes with pork
1,785 recipes
Pork with Mustard Sauce
Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.
This...Is Chili
Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.
Dublin Stewed Pork
Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.
Stuffed Bean Curd with Peas
Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.
Indonesian Braised Pork
Indonesian braised pork with soy sauce, brown sugar, lime juice, crushed red peppers, and garlic. Browned hard then simmered into a sticky, caramelized glaze. Served over rice.
Pate in Crust
Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.
Lottie's Daube Glace 1
Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.
Pork Kabobs
Pork kabobs marinate in lemon, garlic, and marjoram overnight, then grill over medium coals with a cucumber yogurt sauce on the side. Greek-style skewers ready for pita and salad.
Provencal Sauteed Chicken
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
Pork Barbecue amd Noodles
Pulled pork barbecue tossed with egg noodles in a homemade ketchup-based sauce with cinnamon, chili powder, and apple cider vinegar. A hearty, tangy one-skillet dinner.
Monastery Herbal Sausage
Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.
Pigeon Forge Pintos
Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.
Traditional Baked Beans
Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.
Southern Spareribs
Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.
Tender Pork Roast
Another succulent pork roast that creates a savory aroma in your kitchen that just might attract the neighbors!
Tourte De Noel
Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.
Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.
Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.
Irish pork stew with apples, onions, and cream. Tender meat simmered for 2 hours with sweet-tart apples and finished with rich cream for elegant comfort food.
Deep-fried tofu stuffed with seasoned ground pork, then simmered in chicken broth with mushrooms and green peas. A classic Chinese clay pot dish with crispy, meaty filling.
Indonesian braised pork with soy sauce, brown sugar, lime juice, crushed red peppers, and garlic. Browned hard then simmered into a sticky, caramelized glaze. Served over rice.
Pate in crust (pate en croute), layered ground pork, brandy-marinated chicken and sliced ham wrapped in a buttery pastry crust and baked. Classic French charcuterie for dinner parties, picnics and cheese boards.
Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.
Pork kabobs marinate in lemon, garlic, and marjoram overnight, then grill over medium coals with a cucumber yogurt sauce on the side. Greek-style skewers ready for pita and salad.
Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.
Pulled pork barbecue tossed with egg noodles in a homemade ketchup-based sauce with cinnamon, chili powder, and apple cider vinegar. A hearty, tangy one-skillet dinner.
Homemade monastery-style herbal sausage with pork, beef, thyme, marjoram, pimento, and ground cinnamon stick. Hand-ground and stuffed into pork casings for traditional European sausage making.
Pigeon Forge pintos, a Tennessee-style baked bean with pinto beans, salt pork, molasses, brown sugar, and dry mustard slow-baked for 6 to 8 hours. Smoky Mountain comfort in a bean pot.
Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.
Southern spareribs marinated in tomato juice, apple cider vinegar, brown sugar, Worcestershire, and dry mustard, then oven-baked covered until fall-off-the-bone tender. No grill needed.
Another succulent pork roast that creates a savory aroma in your kitchen that just might attract the neighbors!
Tourte de Noel: French Canadian Christmas pork pie with diced pork, potato, sage, and savory in a savory-herbed lard and butter pastry. Quebec holiday tradition.
