447 hop recipes

Pork chops in Dijon mustard sauce with tarragon and sour cream, served over egg noodles. A quick French-inspired skillet dinner with a creamy, tangy pan sauce.

Pan-seared lamb noisettes served on artichoke hearts with a tarragon-infused lamb jus and julienned root vegetables. An elegant French-inspired main course.

Grilled pork loin chops marinated in white wine vinegar, Worcestershire, and garlic, served with a cold Dijon mustard sour cream sauce. A make-ahead freezer-to-grill dinner.

Paprika pork chops simmered in white wine, stock, sweet red pepper, and crème fraîche. A Hungarian-influenced weeknight braise with a silky, tangy sauce.

Spicy Curry Sirloin Lamb Steaks with Cucumber Raita recipe

Pork chop and potato bake layers browned chops over hash browns in a creamy celery soup and sour cream sauce, topped with cheddar and crispy French fried onions. A retro one-dish dinner.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

Rack of lamb glazed with rosemary-garlic Dijon paste, seared and roasted to medium rare. A French bistro classic served over white beans, elegant enough for a dinner party.

Thick-cut veal chops stuffed with melty Val d'Aosta fontina, breaded, and pan-fried in butter until golden. This classic northern Italian dish from the Aosta Valley is rustic elegance on a plate.

Serve this pleasant and unusual entree with sprigs of watercress dipped in a well-flavoured vinaigrette.

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.

Papaya lamb salad pairs stir-fried lamb chops with sweet ripe papaya, roma tomatoes, bean sprouts, and warm rice for a tropical-meets-Asian main-course salad. Served with lemon wedges and crusty bread.

Add some color to your food with this simple recipe that will have you licking your lips after every bite!

Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.