Recipes with pork
1,790 recipes
Pork Stew with Prunes & Apricots
Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.
Slow Simmered Pork Roast
A succulent pork roast dish that can be made hassle-free with your very own crockpot.
One-Pan Potatoes & Pork Provencale
One-pan pork and potatoes with cherry tomatoes glazed in orange marmalade and Dijon mustard. A quick Provencale-inspired weeknight dinner with six ingredients.
C.V.Woods World Championship Chili
C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.
Glazed Pork Chops with Pickled Ginger
Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.
Forever City Chicken
City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.
Medallions of Pork with Red-Wine Sauce
Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.
New Mexican Pozole with Pork & Hominy
Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.
Baked Soy Lemon Chops
Get your tastebuds ready before you make this zesty dish that's perfect for the summer!
Pork Schnitzel with Creamy Sauce
Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.
Quebec Tourtiere
A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.
Chitlins & Maw
Old-fashioned chitlins and hog maw simmered low and slow with celery, onions, green peppers, and red pepper flakes. A soul food classic that takes time but rewards every minute of patience.
Ribbe
Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.
Navajo Green Chili
Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.
Medaillons of Pork Tenderloin Veronique
Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.
Grandma's Italian Sausage
A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.
Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.
A succulent pork roast dish that can be made hassle-free with your very own crockpot.
One-pan pork and potatoes with cherry tomatoes glazed in orange marmalade and Dijon mustard. A quick Provencale-inspired weeknight dinner with six ingredients.
C.V. Woods' legendary three-meat chili: chicken, pork, and flank steak slow-simmered with beer, green chilies, and Monterey Jack. Rests overnight for deep, layered heat.
Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.
City chicken made with cubed pork and beef, breaded with saltines and poultry seasoning, then braised in chicken broth. A Depression-era Midwestern classic with no actual chicken.
Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.
Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.
Get your tastebuds ready before you make this zesty dish that's perfect for the summer!
Pork schnitzel pounded thin, breaded with paprika-spiked crumbs, and pan-fried golden, then served with a creamy sour cream and dill pan sauce. A weeknight take on the German tavern classic with an Eastern European twist.
A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.
Old-fashioned chitlins and hog maw simmered low and slow with celery, onions, green peppers, and red pepper flakes. A soul food classic that takes time but rewards every minute of patience.
Ribbe is Norway's traditional Christmas Eve pork roast: a slab of belly ribs scored, salted overnight, then roasted slowly to crackling crisp skin and tender meat.
Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.
Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.
A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.
