Pork Recipes

Thin-pounded pork chops coated in Dijon mustard and ginger-flour, pan-seared and finished with a maple syrup and toasted pecan sauce. Quick weeknight dinner in 35 minutes.

Cajun-style fried hand pies stuffed with ground pork and beef, onions, green onions, parsley, and a kick of red pepper. Crimped pastry pockets fried golden and crisp.

Freezer-friendly sweet and sour pork with pineapple, bean sprouts, water chestnuts, and a tangy soy-vinegar sauce. Make-ahead Chinese-American takeout classic that reheats like new.

Pork Collioure stew braises pork shoulder in white wine and tarragon vinegar, then finishes with horseradish, mustard, cream, and parsnips. A French Catalan Mediterranean stew with a sharp, mustardy-creamy final pour.

Asparagus spears wrapped in ham slices and baked under a homemade cheddar cheese sauce with dry mustard. A retro-style ham and asparagus roll-up that makes a satisfying weeknight dinner in about 35 minutes.

Basic sausage gravy gets a flavor upgrade with sage, a whisper of nutmeg, and sauteed onion folded into the classic creamy roux. Pour this peppery Southern gravy over hot biscuits for breakfast that sticks to your ribs.

Boudin du pays is a traditional Quë©bécois blood pudding sauce made from fresh pork, lung, heart, and neck simmered with onions, cloves, savory, and coriander.

Flour-dredged pork chops seasoned with garlic, browned golden, then slow-cooked in chicken and rice soup for 6 to 8 hours. Set it, forget it, and come home to fork-tender chops.

Homemade pizza on a nutty whole wheat crust topped with a quick-simmered tomato sauce, chopped green chilis, mozzarella, pepperoni, and olives. From dough to table in about 40 minutes.

Browned pork ribs braised with tangy sauerkraut and caraway seeds, then crowned with fluffy potato dumplings cooked right on top. A German-American one-pot meal for 12.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.

Empanaditas are bite-sized pork turnovers stuffed with Monterey Jack, brown mustard, and red pepper flakes, baked until golden. Party-ready with salsa or chili sauce for dipping.

International meatballs in vodka: beef and pork meatballs seasoned with lemon zest and nutmeg, simmered in a sour cream sauce with vodka and vermouth.

Pork tenderloin Provencale seared and crusted with bread crumbs, then finished in the oven. Served with a tapenade of black olives, capers, and anchovies.

A marinated pork roast that fit for any Sunday dinner.

Porkaghetti platter with pork steak strips braised in tomato sauce with mushrooms, rosemary, and green olives, served over spaghetti with Romano cheese. A retro Italian-American Sunday dinner.