1,929 port recipes

Thick pork chops dredged in mustard-garlic seasoned flour, browned crispy, then slow-cooked in chicken and rice soup until fall-apart tender. Crockpot comfort at its easiest.

Add an authentic Italian taste to your beef roast with this easy recipe that is perfect for a Sunday dinner.

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Enjoy this thick and savory pork stew made with carrots, potatoes and apple cider.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

Make your spareribs feel special with this simple recipe that calls for sauerkraut, cabbage and apple slices.

Old-fashioned home baked beans with navy beans, salt pork, molasses, and dry mustard. Slow-baked for 6 hours in a bean pot for deep, smoky-sweet flavor.

Potée Auvergnate is the rustic French farmhouse stew of cabbage, beans, potatoes, and three kinds of pork (bacon, sausage, smoked chops) slow-braised together in one pot. Hearty mountain cooking from central France.

Honey garlic ribs cooked entirely in the microwave with teriyaki sauce, ginger, and pressed garlic. Tender country-style pork ribs in under 40 minutes.

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.

Three-ingredient BBQ pulled pork tortilla pizzas with mozzarella baked until bubbly and crisp. A 15-minute dinner or snack that turns leftover barbecue into something new.

Farm style pork ribs browned with onions and braised in barbecue sauce. Cook in the microwave in 15 minutes or bake in the oven for up to an hour. Just 4 ingredients.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Hickory-smoked BBQ pork ribs rubbed with olive oil and barbecue spice, then slow-smoked for tender, fall-off-the-bone meat with a sticky sauce finish.