231 pork tender recipes

Country-style pork ribs boiled with lemon and onion, then finished on the grill with barbecue sauce. A two-step method for tender, saucy ribs every time.

Quick microwave stuffed pork chops ready in 25 minutes. Bread stuffing fills thick-cut chops that brown first, then cook tender in the microwave.

Chinese steamed spareribs with fermented black beans, ginger, garlic, and rice wine. Pork ribs cut into bite-sized pieces and steamed until fall-apart tender in about an hour.

Three-step BBQ pork spareribs: broiled, slow-cooked upright 8 hours in the crockpot, chilled overnight, then basted with sauce and grilled. Fall-off-the-bone tender with a sticky finish.

Tender pork cubes stir-fried with tart kumquats, honey, and citrus in a glossy soy glaze. Quick 30-minute Asian-fusion dinner over fluffy rice.

Tender pork tenderloin and crisp Napa cabbage stir-fry with ginger and garlic in under 20 minutes for a light, healthy Asian-inspired weeknight dinner.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Tender pork medallions braised with fennel, mushrooms, and wine in a rich tomato ragout. This Italian-inspired one-pan dinner is comfort food at its finest.

Wild duck soaked in lemon water, stuffed with celery, onion, orange, and apple, then slow-roasted under salt pork until tender. A hunter's classic done right.

Braised pork shoulder chops with sliced pimento-stuffed green olives. Garlic-rubbed and dredged in flour, simmered tender in their own juices. Old-school stovetop comfort.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Krautfleisch is a German pork and cabbage casserole braised with paprika, caraway seeds, and tomato puree. Simmered low and slow until fork-tender, finished with sour cream.

Thai stuffed zucchini soup, tender zucchini cups filled with seasoned pork and cilantro, steamed, then swimming in hot fish-sauce-spiked broth. Gentle, clear, and deeply aromatic.

Bloody Mary marinade made with V8 juice, vodka, horseradish, and hot sauce for poultry, pork, or fish. The cocktail-inspired marinade tenderizes and seasons in one step with bold tomato heat.

Ma-po tofu, silky bean curd and ground pork simmered in a fiery sauce of fermented chili and ginger, thickened glossy and finished with sesame oil and scallion. The Sichuan classic, hot, spicy and tender.

Liang Ban Rou twice-cooked pork belly simmered until tender, then stir-fried with chili bean sauce, garlic, ginger, and scallions. A classic Sichuan dish with bold heat.