Pork recipes

Pour some gravy on top of your pork chops today with this simple recipe that's easy to follow and understand.

These succulent pork chops are easy to make with this simple crockpot recipe that will find its place in your cookbook.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Breaded paprika pork tenderloin sandwiches pounded thin, pan-fried crispy, and served on onion rolls. A homemade take on the Midwest pork tenderloin sandwich with a golden, crunchy crust.

Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Pork shoulder braised in white wine and tarragon vinegar, finished with cornichons, Dijon mustard, cream, and Brussels sprouts. French bistro comfort served over buttered noodles.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Pork cutlets with a crunchy almond and cracker crust, seasoned with cayenne and coriander, dipped in buttermilk egg wash and pan-fried golden in butter.

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.

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.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

Cajun pork boulettes simmer ground pork with onion, peppers, and garlic in a brown roux gravy, then fold in rice before getting breaded and fried into golden, walnut-sized fritters. Served with Creole mustard aioli for full Louisiana flair.

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.

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.

Pan-seared pork scalloppine in a from-scratch cranberry sauce with red wine vinegar, chicken stock, and cranberry liqueur. Elegant weeknight dinner in 40 minutes.