838 salt pepper pork recipes

Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.

Nothing beats a tender and juicy pork roast, so try this tasty recipe that uses dry white wine to create a succulent taste.

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.

Make your family go crazy over this succulent crockpot dish made with lean pork chops and spices of your choice.

Another slow cooker recipe for a succulent dish that will have your family eager to help you set the table.

Homemade country sausage patties ground from fresh pork shoulder with sage, thyme, and dry mustard. Just 6 ingredients and 30 minutes from butcher block to breakfast plate.

Homemade sweet Italian sausage with coarse-ground pork shoulder, fennel seeds, and black pepper stuffed into natural hog casings. Six ingredients for authentic sausage from scratch.

Homemade Italian sausage from coarse-ground pork shoulder with garlic, coriander, paprika, and black pepper. Stuff into casings or shape into patties. Add red pepper flakes for hot.

Danish frikadeller meatballs: traditional pan-fried Scandinavian meatballs from twice-ground veal and pork, served with browned butter, potatoes, and stewed cabbage.

Menudo with hominy: tender tripe and pork knuckle simmered with chili powder, cumin, oregano, and garlic, then finished with whole hominy. The traditional Mexican Sunday-morning soup.

Pork chops in wine sauce rubbed with sage, rosemary, and garlic, browned in butter, then braised in dry white wine. The pan sauce reduces to a syrupy glaze poured over the chops.

Pork chops with scalloped potatoes: a one-dish baked dinner with browned pork chops perched on layers of thinly sliced potatoes and onions, all simmered in a chicken broth-based sauce. The Sunday-supper classic.

Old-fashioned oven baked beans with navy beans, salt pork, molasses, and brown sugar. Slow-baked in a covered casserole for hours until thick, sticky, and deeply sweet-savory.

Big-batch homemade pork sausage patties with bacon, white pepper, allspice, sage, and mace. Grind, season, press into patties, and freeze for easy breakfasts all month.

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Authentic Cajun boudin sausage stuffed with ground pork, liver, rice, onions, green onions, and a kick of red pepper. A Louisiana festival staple you can make right in your own kitchen.