Pork recipe collection

Slow-simmered pinto beans with smoky ham hocks, onion, and garlic. Soaked overnight and cooked low until creamy and tender, this Southern classic is comfort food at its most honest and satisfying.

Polynesian pork chops braised with pineapple, prunes, soy sauce, and marjoram, served over ginger rice. Retro sweet-savory tropical dinner from the 1950s tiki era.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

Freezer-friendly pork chops baked with lima beans, chopped apple, cream of mushroom soup, and sage. A make-ahead casserole you assemble, freeze, and bake when ready.

Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.

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.

If you love cooking, you will love preparing this scrumptious dish that can satisfy anyone's hunger!

Pork Pinwheels with Roasted-Garlic Mayonnaise recipe

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Potato soup with kale, bacon, and cream, finished with balsamic vinegar. Chunky mashed potatoes, crispy bacon cooked in its own fat, kale braised in cream, and a vinegar hit to balance the richness.

Potted chicken with bacon, butter, and warm spices baked in a water bath until silky. Old-world Irish preserve sealed under clarified butter for an old-school appetizer or sandwich spread.

Try this scrumptious and easy to make quiche that is made with bacon and swiss cheese.

Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.

Roast pork loin rubbed with sage, salt, and pepper, served with a spiced cherry sauce of tart cherries simmered with cloves, cinnamon, vinegar, and lemon juice. A holiday-worthy roast.

This bread freezes well for 2-3 months if tightly wrapped. To serve, defrost overnight in the foil. To warm, place the thawed bread, still wrapped in foil in a 350F degree oven for 15-20 minutes. If reheated in this manner, the bread will retain its freshly baked qualities.

Santiago pork roast marinated overnight in soy sauce, lemon juice, sugar, ginger, and garlic, then slow-roasted and basted for 3.5 hours. A Filipino-inspired pork loin for a crowd.