521 port wine recipes

Slow cooker chicken and pork cubes marinated in red wine, beef stock, tomatoes, garlic, and rosemary. Set it, forget it, and come home to fork-tender meat after 6 to 8 hours.

Braised pork chops with a brown sugar, Dijon mustard, and dill glaze, topped with lemon slices and simmered in white wine. A one-skillet dinner with bold flavor.

Honey-wine smoked ribs glazed with a reduced Madeira wine, honey, Dijon mustard, and Worcestershire sauce. Pre-smoked pork ribs finished on the grill with a sticky, caramelized coating.

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Pork tenderloin medallions pounded thin, seared golden, and finished in a bright pan sauce of shallots, black pepper, white wine, and fresh orange juice. A 40 minute bistro-style dinner.

From a manuscript in the British Library known as Harleian 479, dating from around 1420; recipe adapted.

Roasted Pork Loin with Bacon and Onion Spaetz recipe

A succulent pork roast that has an extravagant taste made from apple juice and white wine.

Pork, potatoes and mushrooms flavored with crushed coriander seed.

Quick and easy to make pork chops in a tangy white wine sauce, bon appetite!

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.

Pork stew with white beans and eggplant builds a rustic Provençal one-pot from browned pork shoulder, dry white wine, plum tomatoes, and tender eggplant simmered with thyme and bay.

Turn the barbecue off and try this dish that's perfect for a family dinner!

Chinese-style roast pork tenderloin marinated in oyster sauce, soy sauce, rice wine, five spice, ginger, and garlic. Roasted at high heat then sliced thin.

Haricot Vert are tender French string beans. Use regular string beans if your supermarket doesn't carry them.

Ma-po's pork brains is a traditional Sichuan offal stir-fry pairing silky poached pork brains with crispy ground pork, chili nam yuey, ginger, and Shaoxing wine. A regional classic for adventurous eaters.