105 pork butter recipes

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

Oven-baked bone-in pork loin basted with a tangy-sweet sauce of tomato puree, apple cider vinegar, and molasses. A simple Southern-style roast with a sticky, caramelized glaze.

A French-style country pate with veal, pork, liver, and ham studded with toasted pistachios. Warm spices and white wine give it depth. Excellent served hot or cold. Serves 8.

Thick pork chops stuffed with cinnamon-spiced apple and herb bread stuffing, then baked until tender for a hearty fall dinner centerpiece.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

Sauteed pork chops with a rich pan sauce of shallots, white wine, Dijon mustard, and julienned sour pickles. A French-inspired weeknight dinner for two.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

Piquant pork with horseradish: cubed pork simmered in a vinegar-caraway broth with celeriac, carrot, and clove-studded onion, finished with a bracing horseradish topping. Classic Central European comfort.

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.

Pork tenderloin pounded flat, rolled around a savory Italian sausage and mushroom stuffing, wrapped in bacon and roasted with a white wine pan sauce.

Veprove S Krenem (Piquant Pork with Horseradish) recipe

Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.

Traditional Swedish koettbullar made with a three-meat blend of beef, veal, and pork with cream-soaked breadcrumbs and freshly grated nutmeg. Authentic Scandinavian meatballs.

Pork tenderloin medallions Veronique: sauteed in butter, finished in a sherry-cream sauce built from the pan drippings, and topped with butter-sauteed seedless grapes. Elegant French bistro cooking.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.