Pork/4 recipes

Make your pork chops feel special with this succulent dish that is sure to satisfy your hunger.

Romanian mititei (mici) sausages made with ground beef and pork, garlic paste, baking soda, thyme, and basil. Skinless grilled sausages shaped by hand without casings.

Cajun-spiced pork ribs boiled tender then grilled with a fiery ketchup glaze of cayenne, chili powder, and garlic. Adjust the heat to your liking.

It's so quick and easy to make your own breakfast sausage, perfect for homemade sausage and egg on a biscuit. Even better you control the salt, never buy store-bought again.

Homemade sweet Italian sausage with ground pork, fennel, coriander, garlic, and parsley. No casings, no special equipment. Mix, shape, and cook or freeze for up to three months.

Caribou and pork sausage with grated potato mixed right into the grind. Allspice and cayenne bring warmth while the potato keeps every link moist and hearty.

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Hearty ground beef and bean skillet with mushrooms and tangy ketchup sauce. A one-pot wonder that simmers together in 45 minutes flat, and kids go wild for the spooky name.

Porridge meat loaf made with oatmeal, beef, and pork baked in a water bath for a tender, steamed texture. Seasoned with savory, thyme, and red wine.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Homemade smoked kielbasa grinds pork shoulder with garlic, marjoram, and black pepper, then stuffs into hog casings and smokes for traditional Polish flavor. A from-scratch sausage maker's project.

Homemade Polish sausage (kielbasa) grinds pork shoulder and beef coarsely with garlic, marjoram, allspice, and black pepper. Stuff into casings or shape into patties.

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.

Ground beef and bean casserole with chickpeas, pork and beans, tomato paste, and bell pepper. Cook it on the stovetop in 10 minutes or bake it in the oven.