694 port recipes

Easy roast pork loin seasoned with a five-ingredient dry rub of onion powder, allspice, sugar, salt, and pepper. Hot water in the oven keeps it moist; rest before slicing for juicy results.

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.

Chinese pork and cucumber soup with marinated pork slices, fresh ginger, and translucent cucumber in chicken broth. A light, clean 30-minute home-style soup.

Curried pork cutlets in a peach and ginger sauce with fresh peaches and peach jam. A quick skillet dinner where sweet fruit meets warm curry spice in under 25 minutes.

Shrimp and pork stir-fried with cellophane noodles, dried mushrooms, and sherry in a wok. A quick Chinese-style noodle dish that soaks up savory mushroom broth.

Homemade pork and turkey sausages with garlic, paprika, and ground cloves. No casings needed. Shape into patties or sausage links, then fry, grill, or bake.

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.

A scrumptious variation of meat loaf that is made with succulent pork and savory beef.

Very typical Polish winter soup that's easy to make.

Laulau with pork and salted butterfish wrapped in luau and ti leaves, baked low and slow until fork-tender. A simplified oven version of this traditional Hawaiian dish that serves nine.

Pork piccata sandwiches with lemon pepper-crusted pork loin cutlets seared in butter, served on buns with fresh lemon wedges and tomato. Ready in 25 minutes.

Spiced pork roast pressure-cooked with apple cider, sage, and black pepper into a tender, falling-apart loin in just 30 minutes. The fastest weeknight pork roast that still tastes like Sunday dinner.

Homemade Polish kielbasa-style sausage made from coarsely ground pork shoulder seasoned with marjoram, garlic, and black pepper. Stuffed into casings and tied at 4-inch intervals; freezer-friendly for batch cooks.

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Broiled pork chops with Dijon mustard, lemon juice, and a golden bread crumb crust. Five ingredients and done in under 15 minutes.