253 pork recipes

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

Linguine and pork tenderloin stir-fry with cabbage, red bell pepper, and carrots in sesame oil. An Asian-inspired one-pan pasta dinner with crunch.

Yellow split pea soup with salt pork: dried peas quick-soaked and simmered with clove-studded onion, salt pork, marjoram, and thyme. Classic Scandinavian-style pea soup tradition.

Baked pork chops topped with rice-stuffed green pepper rings, cream of mushroom soup, red onion, and cherry tomatoes. A retro casserole that doubles as dinner and presentation.

Plump sweet raisins marry well with turkey meat, the pork mince adds richness and moistness and the generous quantity of fresh herbs lifts this stuffing out of the ordinary.

Orange pork stir-fry with tenderloin marinated in orange juice, soy sauce, ginger, and sherry. Tossed with fresh vegetables and cashews in a glossy orange sauce over rice.

Dutch oven pork chop dinner braised in apple juice with potatoes, carrots, onions, and cabbage. Everything cooks in one pot for a complete fall meal with built-in gravy.

Pork shoulder goulash simmered with sauerkraut, caraway seeds, paprika, and tomatoes, topped with sour cream. A hearty Central European one-pot stew.

Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

Authentic Carolina pork barbecue with a whole shoulder smoked low and slow over hickory, basted with a vinegar-Worcestershire-chili-red pepper sauce. Real pit barbecue, no shortcuts.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.