Pork Recipes

Pork chops seared crisp and simmered in a Louisiana-style sweet potato gravy with pecans, cane syrup, and dark roux. Southern comfort with a nutty, subtly sweet finish.

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

Pork chops and sweet potatoes baked in a currant jelly glaze with orange juice, dry mustard, ginger, and lemon zest for a sweet-savory one-dish dinner.

A simple two-ingredient pan gravy made from roast pork drippings and flour, spooned over sliced roast pork. The no-fail Sunday supper sauce with zero waste.

Pork 'n' spicy apples: pan-seared pork loin cutlets topped with sauteed Granny Smith apples in a steak sauce, apple jelly, and cinnamon glaze. Classic sweet-spicy pairing ready in 40 minutes.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Garlicky green chili simmers cubed pork with roasted Anaheim and jalapeno peppers, cumin, and plenty of garlic into a thick, smoky chile verde. Slow-cooked until fork-tender, on the stovetop or in the crock pot.

Pork cutlets with apples and cider cream sauce, seared fast in butter then finished with shallots, sliced apples, and a flour-thickened cider-beef-broth reduction. French-style bistro pork.

Flaky homemade hand pies stuffed with chopped ham, tomato sauce, mustard, and a kick of horseradish. A great way to use leftover holiday ham, perfect for lunchboxes, picnics, or game day.

City chicken is a Depression-era classic of cubed beef, pork, and chicken stacked on skewers shaped like drumsticks, dredged in egg-milk and flour, then slow-baked until fork-tender. Old-school Pittsburgh comfort.

Scandinavian fruited pork roast stuffed with beer-simmered prunes and apple, basted with the cooking liquid, and served with a rich pan gravy. A classic Nordic holiday roast.

Greek pork braised with celery in a silky avgolemono sauce of egg yolks, lemon, and butter-flour roux. A tangy, comforting classic from the Aegean home kitchen.

We have always been great lovers of mushrooms, wild and cultivated. This dish was usually made with meadow or button mushrooms, but the cultivated ones will fill in just as easily and be almost as good.

These bacon tarts can be made in two ways. The dough base is always the same, however, the topping is different. From the Ries area.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.