Pork/6 recipes

Polish pork chops in a sour cream and tomato sauce with dill pickle and dry sherry. A tangy, Eastern European-inspired skillet dinner that's comfort food with a sharp, savory twist.

Classic headcheese simmers pork hocks with onion and sage until the meat falls off the bone, then sets in its own gelatinous cooking liquid. The traditional European charcuterie made simple.

Easy pork chops with a creamy mushroom sauce. Microwave or bake it in the oven.

Thick-cut pork loin steaks marinated in soy sauce, molasses, sherry, ginger and garlic, then grilled or broiled in just 10 minutes. A rich, glossy teriyaki dinner for two.

Easy pork chop dinner braised low and slow in chicken broth with onion and garlic for fall-apart tender meat. Five ingredients, one skillet, hands-off weeknight cooking.

Traditional Irish pork sausages seasoned with mace, sage, marjoram, and a whisper of cayenne. A classic 75/25 lean-to-fat ratio for that proper banger texture and snap.

Garlic-rubbed pork spareribs baked low and slow under a tropical glaze of pineapple, chili sauce, brown sugar, ginger, and dry mustard. Sticky, sweet, tangy, and falling off the bone.

Pennsylvania Dutch oatmeal scrapple: simmered pork and bone broth thickened with oats, chilled into a loaf, then sliced and fried crisp. Old-school farmhouse breakfast meat.

Greek pork pita pockets with lemon-oregano marinated pork loin strips and a cool cucumber-yogurt sauce. Stir-fry the meat and stuff into warm pitas.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Slow-roasted pork shoulder rubbed with garlic, sazon, and homemade sofrito, served with Spanish rice and pigeon peas. A Latin-style feast with fork-tender pork, crispy skin, and arroz con gandules on the side.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.

Kilawin is a Filipino pickled pork snout dish cured in palm vinegar and soy sauce with garlic, jalapeños, onion, and fried tofu. A tangy, spicy nose-to-tail appetizer or pulutan.

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.

This homemade sausage has a wonderful texture and outstanding flavor with a slight greenish tinge from the swiss chard and kicked up a notch with Frangelico liquor.