71 red pork recipes

I like this sour flavor. The best over buckwheat, but all is fine when over rice, potatoes, noodles, or just with lettuce mix. You may use pickled grilled red pepper.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Pork medallions seared and finished with a red wine pan sauce built on shallots, ginger, balsamic, honey, and butter. Bistro-style technique that turns boneless pork loin into a 35-minute dinner.

A hearty soup made with red cabbage, salt pork and red wine that is sure to satisfy your hunger!

Cajun pork burgers made with ground pork, spicy Italian sausage, and a kick of hot sauce. A bold-flavored grilled burger ready in 30 minutes for backyard cookouts and quick weeknight dinners.

Excellent and very quick and easy to make. A very mild Indian style feel. The tomatoes added a tasty sauce for the tender pork medallions. Will make again.

Pulled pork tacos with tomatillo salsa: crispy grilled corn tortillas stuffed with barbecued pork, potato, and melted Monterey Jack. Bright fresh salsa on top.

Southern hog head cheese: pork and pig's foot simmered with onions, green onions, parsley, and red pepper flakes, then set into a sliceable terrine. Spread on crackers.

Lean and boneless pan fried pork loin chops cook up in a flash. Glazed with Asian-inspired flavors, this juicy quick & easy pork chop recipe is a quick and easy weeknight family hit!

Slow cooker pork chops layered with onion, red bell pepper, and ketchup for a tangy, fall-apart tender crockpot dinner. Just 5 ingredients and minimal prep.

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.

A small batch, simple homemade hot Italian sausage from my Italian Grandmother. Perfect for whipping up a small batch of bulk sausage for use in other recipes.

Homemade beef and pork sausage seasoned with sage, cumin, aniseed, and red pepper flakes. Stuff into casings for links or shape into patties for grilling.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.