Meat Recipes

Baked pork chops topped with a savory corn bread crumb dressing, finished with a cream of mushroom gravy made from the pan drippings. A hearty one-pan comfort meal.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Chinese-style pork spareribs braised with potatoes, onions, sherry, oyster sauce, and soy. A one-skillet weeknight dinner where ribs turn tender and potatoes soak up all that savory-sweet glaze.

Pork chops and twice-baked yams share one pan, both perfumed with orange juice. A paprika-garlic rub on the chops, and yam shells stuffed with apple, onion and celery for a sweet-savory dinner.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Turkey breasts stuffed with jalapeño cornbread and wrapped in a golden potato crust. Pan-seared then oven-finished, served with southwest shoestring fries for crunch.

Poule D'Eau Jambalaya with rabbit and smoked sausage cooked in a black iron pot. A big-batch Cajun rice dish with Ro-Tel tomatoes, mushrooms, and the holy trinity of vegetables.

Crustless quiche in a green chile shell with chorizo sausage, Monterey Jack cheese, and a five-egg custard. Whole green chiles line the pie plate as a gluten-free, low-carb crust alternative with built-in Southwestern heat.

Quickie beef stroganoff with tender chuck steak strips, earthy mushrooms, and tangy sour cream sauce over buttered noodles in under an hour.

Rabbit livers sautéed with shallot and Cognac, layered with creamed leeks between flaky puff pastry rectangles. A refined French bistro starter.

Rack of lamb coated in Dijon mustard and Italian breadcrumbs, then roasted at high heat for a crisp crust and rosy pink center. Just three ingredients.

Rack of lamb marinated in red wine vinegar and coriander, roasted at high heat, then finished with a warm bacon and Dijon mustard vinaigrette built from the pan drippings.

Rao's famous lemon chicken broiled until crispy then tossed in a bold lemon-olive oil-garlic sauce and broiled again. The legendary NYC Italian restaurant recipe for home cooks.

Ham loaf made with ground ham and pork, glazed with a tangy currant jelly and mustard sauce. The best way to use leftover ham in a comforting retro meatloaf.