Pickled pork/9 recipes

These deliciously stuffed pork chops are juicy and moist, serve with mashed potatoes or a refreshing veggie salad.

As I do not own a bread machine, I adapted this recipe to make in my KitchenAid stand mixer using the dough hook. I kept the igredients basically the same, with the exception of adding 1 1/2 Tbs. honey. I baked it in a 9" x 5" loaf pan.

South Carolina style pulled pork. Both grilling and finishing in the oven reduce the cooking time while the authentic mustard based rub and barbecue sauce deliver bright tangy tender pork.

Homemade hog head cheese

"This delicious fish is great to serve for lunch or for dinner. The beer batter is just the best!"

A delicious and hearty one skillet meal.

Beef stuffed inside large pasta shells topped with gooey cheese then baked to perfection designed to serve two people.

"Tastes best if you marinate your ham the day before cooking."

Chunks of pork with a sour cream sauce. An easy simmering recipe.

Easy Jack Daniels spiked smokey baked beans. Enriched with sugar and "spice" and everything nice! :)

This creamy and delicious pie always brings rave review back, and people who taste it always ask for the recipes. It's an absolute all-time winner pie.

Homemade small batch German sausage from Nürnberg.

Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.

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"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.