Pork recipes

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.

This German schweineschnitzel is a classic and traditional dish that's made of lean pork, coated with egg and cread crumbs and fried in the butter. It's crispy outside and tender inside.

Orjaleves is a traditional Hungarian pork and beef bone soup: a rich, clear golden broth perfumed with paprika and saffron, full of root vegetables, tender pork and hand-rolled spiral egg noodles. A heritage feast-day soup.

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.

Beef rump roast stuffed with olives, garlic, and salt pork, then braised low and slow in crushed tomatoes with raisins and onions. A Sicilian Sunday dinner classic.

Traditional Ukrainian golubtsi cabbage rolls filled with millet, salt pork, sauteed carrots and onions, simmered in a sour cream and tomato sauce. Authentic Eastern European comfort food.

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Hearty New Mexican green chile soup with fire-roasted Anaheim chiles, tender chicken and pork, and salt pork for smoky depth. A bowl of Southwest heat finished with avocado and sour cream.

Czarnina is a traditional Polish duck soup: a dark, sweet-and-sour broth of duck or goose with pork ribs, dried prunes and cherries, soured with vinegar and enriched with cream. Served with egg noodles or dumplings.

Pork chops Milanese breaded with Parmesan and bread crumbs, pan-fried in butter until golden and crispy. Served with lemon and butter noodles for a quick Italian dinner.

New England clam chowder made the proper way with whole clams steamed open, salt pork rendered, and a milk-flour finish whisked in at the end. Pennsylvania-style chowder with a creamy thick body.

Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

Ham balls with Hawaiian Punch sauce: ground ham and pork meatballs in a sweet-tangy sauce built on the nostalgic red fruit punch, mustard, and dark corn syrup. Retro potluck gold.

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.