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Our favorite pork recipes - 1428 recipes

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Heat a skillet on medium heat

  • 4 strips good quality bacon
  • 1 Tb.olive oil
  • 2 cloves of garlic minced
  • 1/2 onoin diced
  • 1 tsp. curry
  • 1 Tb. sugar
  • 2 Tbs. balsamic vinegar
  • 4 Roma tomatoes, diced
  • 2 Tb. drien oregano
  • 1 tsp. dried basil
  • salt and pepper
  • 1 Tb. grainy dijon mustard
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With bone. This is for thin-cut ONLY

  • Thin-cut pork chops (Ingles)
  • Shake and Bake
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This is a family favorite and a great way to get the kiddos to eat some spinach

  • 4 (2-inch thick) center-cut pork chops
  • 2 cups spinach, chopped
  • 1/2 cup ricotta cheese
  • 1 tablespoon basil pesto
  • 1/4 teaspoon garlic, minced
  • Salt & pepper, to taste
  • Extra virgin olive oil
  • Toothpicks
0/5 (0 Votes)

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Coffee-Crusted Pork Loin: 1

  • Coffee Crusted Pork Loin:
  • 1 1/2 pounds pork loin
  • 3 Tbsp. olive oil
  • 2 Tbsp. french roast coffee grounds
  • 4 tsp. kosher salt
  • 2 tsp. hot smoked paprika
  • 1 tsp. onion powder
  • 1 tsp. ancho chili powder
  • 1 tsp. cayenne
  • Guinness Sauce:
  • 1 small onion, diced
  • 2 Tbsp. flour
  • 1 cup Guinness
  • 1 cup chicken stock
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Preheat oven to 300 F Start by placing the onion quarters in bottom of pot, Sprinkle pork with salt and pepper, t...

  • 2 onions, peeled and quartered
  • 1 whole pork butt or pork shoulder roast
  • salt & pepper
  • 1 11 oz. can chipotle peppers in adobo sauce
  • 2 cans pop (Dr. Pepper or Root Beer)
  • 4 packed T brown sugar
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Preheat oven to 325 Grease a shallow baking dish Ina bolw, mix together cheese, bacon, chives, salt and pepper C

  • 4 boneles pork chops
  • 6 oz feta cheese
  • 3 slices bacon (cooked and crumbled)
  • 3 tbs chives
  • Garlic Salt and pepper
0/5 (0 Votes)

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Great with a spinach salad

  • 1/2 (500 g) pkg spaghetti or fettuccine
  • 1 bunch broccoli
  • 1 large carrot
  • 1 yellow pepper, cut into julienne strips (optional)
  • 4 centre-cut, fast-fry pork chops, preferably boneless
  • 1 tbsp (15 mL) cornstarch
  • 1/2 cup (125 mL) teriyaki sauce
  • 1 tbsp (15 mL) dark sesame oil
  • 1 1/2 tsp (7 mL) hot chili-garlic sauce
  • 4 garlic cloves, minced, or 2 1/2 tsp (12 mL) bottled chopped garlic
  • vegetable oil
  • 1/4 cup (50 mL) water
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1. To make the adobada (marinade), saute' the onion and garlic in olive oil; then add the chiles and cook until so...

  • 1 small white onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 guajillo chiles, chopped
  • 1 cup chicken broth
  • salt & pepper to taste
  • 1 pound pork roast or chicken breasts
  • Avocado slices, pineapple slices, and salsa for garnish
  • 2 limes, quartered
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Preheat oven to 300 degrees F

  • 1/4 cup canola oil
  • 1 oz pack of dry ranch dressing
  • 1/3 cup fully-cooked crumbled bacon
  • 1/4 cup grated Parmesan cheese
  • 4 cups oyster crackers
  • 1 teaspoon garlic salt
  • fresh ground black pepper
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Paula Deen

  • 2 Tbsp. butter, melted
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 egg whites
  • 1 (6-ounce) box chicken-flavored stuffing mix, crushed
  • 6 boneless pork chops (about 2 pounds)
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Preheat the oven to 400 degrees F

  • 1/2 cup golden raisins
  • 1/2 cup dried cherries
  • 1 cup Tawny Port
  • 2 tablespoons olive oil
  • 1/2 cup minced shallots
  • 2 teaspoons minced garlic
  • 1/2 cup fine dry breadcrumbs
  • 1/2 teaspoon chopped fresh thyme leaves
  • Pinch salt
  • Pinch freshly ground black pepper
  • 4 ounces goat cheese, crumbled
  • 4 ounces prosciutto, thinly sliced
  • 2 (3/4 pound to 1 pound each) pork tenderloins, butterflied and pounded slightly to an even thickness between sheets of plastic wrap
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • Pear and Parsnip Puree, recipe follows
  • Port Wine Sauce, recipe follows
  • Fresh thyme sprigs, for garnish
0/5 (0 Votes)

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Preheat the grill to medium-high heat and spray with nonstick spray

  • Nonstick cooking spray
  • 5 slices bacon, chopped
  • 1 shallot, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup balsamic vinegar
  • 1 teaspoon sugar
  • Kosher salt and freshly ground black pepper
  • 3 firm, ripe large peaches, pitted and quartered
  • Extra-virgin olive oil
  • 5 ounces baby spinach
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Salad: Grilled Peach with Balsamic Bacon Vinaigrette Tomato-Bacon Relish