Pork/6 recipes

Smoker pork ribs marinated overnight in a tomato, vinegar, brown sugar, and Worcestershire sauce, then smoked low for 2 to 3 hours. Sticky, tender backyard barbecue.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Crown roast of pork roasted low and slow, filled with stuffing midway through cooking. A show-stopping centerpiece for holiday dinners and special occasions.

Smoked baby back ribs with a strawberry or raspberry jelly glaze and a brown sugar dry rub. A sweet-savory smokehouse classic with sticky, caramelized berry-glazed bark.

Grilled pork chops with a sticky hoisin-ketchup glaze and homemade pickled ginger on the side. An Asian-inspired weeknight dinner ready in 40 minutes.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

Country-style pork chops simmered with apples, onions, and mixed vegetables served over quick-cooking rice. A one-skillet weeknight dinner with sweet-savory farm flavors.

Three-ingredient slow-roasted pork shoulder seasoned with just oil, salt, and pepper. Simple, hands-off roasting that lets the pork speak for itself.

German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Chinese pork loin marinates in soy, hoisin, ginger, garlic, and five-spice for char siu-style flavor. Grilled low and slow into a sweet-savory roast.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Roast pork loin marinates overnight in sage, garlic, olive oil, and cracked pepper, then roasts to a juicy 160°F (71°C). Served with a flamed Calvados apple pan sauce built on the drippings.