Pork recipe collection

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Pan-fried trout with crispy bacon, toasted oatmeal, and brown butter with lemon. A classic British river fish recipe with peppery, golden-crisped skin and a nutty butter sauce.

Kentucky turkey and bacon brochettes marinated in a bourbon, Dijon mustard, brown sugar, and scallion blend, wrapped in bacon, and grilled until crispy. Smoky, sweet, and sharp with a Southern bourbon kick.

Kraut in chops is a 2-ingredient Pennsylvania Dutch classic: pork chops fried golden, then finished with simmered sauerkraut that soaks up the pork drippings. Serve with mashed potatoes.

Rolled and stuffed lamb shoulder with breadcrumbs, bacon, orange zest, and fresh herbs, roasted and glazed with honey and orange juice for a sweet-savory Sunday centerpiece.

Pork spareribs marinated overnight in pineapple juice, soy sauce, and apple cider vinegar, then steamed and grilled with a homemade citrus BBQ sauce. A three-step process for fall-off-the-bone ribs.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Split pea soup brightened with lemon zest and juice, loaded with carrots, potatoes, bacon, and Canadian bacon. A hearty, make-ahead soup with an unexpected citrus lift.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

German lentil soup with frankfurters, bacon, and vegetables thickened with a browned flour roux and brightened with vinegar. A hearty, old-world one-pot meal.

Italian lentils with sausage simmers fresh sausage in broth while earthy lentils cook with sage, soffritto, and tomato paste. A rustic Umbrian-style main or New Year lucky dish.

Crispy loaded potato skins stuffed with cheddar cheese, crumbled bacon, and scallions. Baked twice for extra crunch, with a make-ahead option for easy party prep.

Lion's Head pork meatballs: oversized Shanghai-style pork meatballs with water chestnuts nestled over braised Napa cabbage. Classic Chinese Jiangsu dish where the meatballs resemble a lion's mane atop a bed of greens.

Bacon-wrapped oysters broiled until the bacon crisps and the oysters turn plump and briny. A classic two-ingredient appetizer secured with toothpicks and ready fast.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Lizzie's pork chops: browned pork chops braised an hour in a garlicky chicken broth. A four-ingredient weeknight dinner that turns out fork-tender every time. Serve over rice or mashed potatoes.