Recipes with pork
1,785 recipes
Pork Chops with Rice
One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.
Favourite City Chicken
City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.
Chorizo a la Mexicana(Mexican Sausage)
Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.
Easy Pork Chops with Dill
Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.
Goan Style Hot & Sour Pork
Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.
Barbequed Pork
Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.
Linguine & Pork Stir-Fry
Linguine and pork tenderloin stir-fry with cabbage, red bell pepper, and carrots in sesame oil. An Asian-inspired one-pan pasta dinner with crunch.
Homestyle Meat Loaf
Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.
Hot'N'Sour Soup
Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.
Stuffed Cucumber Soup
Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.
Pork Pie
Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.
One, Two, Three, Four, Five (Chinese Pork Stew)
Add an authentic Chinese aroma to your kitchen with this succulent pork stew.
Ma-Po's Pork Brains
Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.
Pork Cutlets with Smothered Parmesan Green Beans
Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.
Schweinekotelett in Zweibelsosse - Pork Chops
German pork chops in onion beer sauce (Schweinekotelett in Zwiebelsosse). Pan-fried chops simmered in beer and beef broth with sliced onions and gravy.
Peg's Many Bean Soup
Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.
One-pan pork chops baked over rice with cream of mushroom soup and onion soup mix. The rice cooks right in the dish, absorbing all the savory drippings.
City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.
Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.
Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.
Goan pork vindaloo built from scratch: whole spices toasted and ground, fried onion purée, ginger-garlic paste, and a sharp wine vinegar kick. The real coastal Indian version, not the curry-house imitation.
Oven-roasted char siu pork tenderloin marinated in soy sauce, honey, red wine, and warm cinnamon. Basted until gloriously sticky and sliced on the diagonal.
Linguine and pork tenderloin stir-fry with cabbage, red bell pepper, and carrots in sesame oil. An Asian-inspired one-pan pasta dinner with crunch.
Two-meat meat loaf made with ground chuck and ground pork, bound with oatmeal and seasoned with allspice and thyme. Served with a whiskey-tomato pan sauce.
Hot and sour soup: the authentic Chinese classic with shredded pork, tofu, shiitake, and bamboo shoots in a peppery, vinegar-sharp broth thickened to a silky body and finished with egg ribbons.
Vietnamese-style soup with cucumber cups stuffed with seasoned ground pork, ginger, garlic, and fish sauce, simmered in chicken broth with carrot matchsticks and quail eggs.
Traditional British pork pie with hot water crust pastry, chopped seasoned pork filling, and savory gelatin jelly poured in after baking. A proper picnic and pub classic.
Add an authentic Chinese aroma to your kitchen with this succulent pork stew.
Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.
Pork cutlets with smothered parmesan green beans pairs fast-seared pork with frenched green beans braised slow in shallots, white wine, cream, and sage. A one-skillet dinner.
German pork chops in onion beer sauce (Schweinekotelett in Zwiebelsosse). Pan-fried chops simmered in beer and beef broth with sliced onions and gravy.
Peg's many bean soup simmers a pound of mixed dried beans with pork, hot Italian sausage, peppers, carrots, and grated potato that thickens the broth naturally. A rib-sticking, two-hour pot of soup.
