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Marinate chestnuts in sauce for 10 minutes

  • 2 tbsp lemon juice
  • 1 tbsp Worcestershire sauce
  • 1 tbsp seasoned salt
  • Water Chestnuts
  • Bacon
0/5 (0 Votes)

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Cut a large pocket horizontally to the bone of each chop, and open the pocket like a book

  • 4 1-inch-thick pork rib chops on the bone
  • Salt and freshly ground black pepper
  • 8 fresh sage leaves
  • 4 1-inch-thick slices Gruyere cheese
  • 8 thin slices Black Forest ham
  • Toothpicks
  • 2 tablespoons extra-virgin olive oil (EV00) (twice around the pan)
  • 2 tablespoons unsalted butter
  • 1 pound white button mushrooms, sliced
  • 2 garlic cloves
  • 1/2 teaspoon fresh thyme leaves, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups chicken stock or broth
  • 1 tablespoon Dijon mustard
0/5 (0 Votes)

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Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat

  • Ingredients:
  • Fennel Braised Pork Chops: (Note, the demi glace will be quite salty and no additional salt is needed for the chops.)
  • 2 lbs 1 1/2″ thick Pork Chops (2 very large or 4 small chops)
  • 1 Apple, peeled, cored, and sliced
  • 1 Fennel bulb, fronds removed and saved, sliced
  • 4 sprigs fresh Thyme
  • 1 Tablespoon fresh Sage, minced
  • 1 teaspoon freshly ground Black pepper
  • 1 teaspoon ground Fennel
  • 1/2 teaspoon Garlic powder
  • 2 teaspoons of Argan oil (or hazelnut or olive oil)
  • 1/4 cup Apple Cider
  • Apple Cider Demi Glace (Adapted from Cuisine Unlimited)
  • 2 cups apple cider
  • 3/4 cup apple cider vinegar
  • 1 head garlic, cut in half
  • 2 shallots, quartered
  • 3 bay leaves
  • 2 dozen peppercorns
  • 6 cups chicken stock
  • Sea salt (To taste, I found it unnecessary but this will depend on the saltiness of your chicken stock.)
  • White pepper (I used a very tiny pinch)
0/5 (0 Votes)

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Mix the paprika, sugar, and onion powder in a bowl

  • 6 Tbls paprika
  • 3 Tbls granulated sugar
  • Scant Tbls onion powder
  • Kosher salt and coarsely ground black pepper
  • 1 10-to-12-lb boneless pork shoulder or pork butt, rinsed and dried
0/5 (0 Votes)

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Preheat oven to 200°F

  • Pork Cutlets with Figs and Balsamic Vinegar Bon Appétit | October 1998
  • In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.
  • Yield: Serves 4
  • 8 1/3 -inch-thick slices center-cut pork loin
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup minced shallots
  • 3 tablespoons balsamic vinegar
  • 1 cup canned low-salt chicken broth
  • 6 fresh ripe figs, quartered
  • 1/2 cup whipping cream
  • 1 tablespoon minced parsley
0/5 (0 Votes)

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You can use either canned or fresh chestnuts

  • 6 oz bacon, diced
  • 5 shallots, minced
  • 4 lb brussel sprouts, halved lengthwise
  • 1 cup roughly chopped roasted and peeled chestnuts (fresh or jarred)
  • 2 tbs choppped fresh thyme
  • Salt & Pepper to taste
0/5 (0 Votes)

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To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth

  • * Brine:
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 3 * 3 cups unsweetened apple juice
  • 3 * 3 tablespoons kosher salt
  • 3 * 3 tablespoons brown sugar
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • 6 * 6 whole cloves
  • 1 * 1 bay leaf
  • 3 * 3 cups cold water
  • 2 * 2 (1-pound) pork tenderloins, trimmed
  • *
  • Chutney:
  • 2 * 2 cups unsweetened apple juice
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 1 * 1 teaspoon butter
  • 1 * 1 teaspoon olive oil
  • 1 1/2 * 1 1/2 cups diced onion
  • 4 * 4 cups diced peeled Rome apple (about 3 large)
  • 1/2 * 1/2 cup golden raisins
  • 2 * 2 tablespoons brown sugar
  • 1 * 1 tablespoon cider vinegar
  • 1 * 1 teaspoon minced peeled fresh ginger
  • 1/2 * 1/2 teaspoon kosher salt
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 1/8 * 1/8 teaspoon ground cardamom
  • 1/8 * 1/8 teaspoon ground cinnamon
  • * Dash of ground cloves
  • *
  • Remaining ingredients:
  • 1 * 1 teaspoon olive oil
  • 1/2 * 1/2 teaspoon white peppercorns, crushed
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • * Cooking spray
0/5 (0 Votes)

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1. In a small bowl, mix together all of the ingredients for the dry rub

  • Dry Rub
  • 1 tablespoon granulated sugar
  • 1/2 tablespoon dark brown sugar
  • 2 1/4 teaspoons garlic salt
  • 2 1/4 teaspoons kosher salt
  • 1 1/2 teaspoons paprika
  • 1 teaspoon chili powder
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • Injection
  • 3/4 cup apple juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 1/4 cup kosher salt
  • 2 tablespoons Worcestershire sauce
  • Vinegar Mop
  • 1 3/4 cup apple cider vinegar
  • 1/8 cup cayenne pepper
  • 1/2 tablespoon kosher salt
  • 2 slices of lemon
  • 2 pork butts, about 7 pounds each, or 1 whole pork shoulder, 16-18 pounds
5/5 (3 Votes)

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do not use salt too salty per jp

  • 4 (3/4 inch thick) pork chops
  • 1/2 cup dijon mustard
  • 1/2 cup italian bread crumbs
  • 1 teaspoon salt (don't add per jp)
  • 1 teaspoon pepper
  • 1/2 teaspoon cayenne pepper
0/5 (0 Votes)

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1.Preheat oven to 350 degrees F (175 degrees C)

  • 1 small head cabbage, shredded
  • 4 potatoes, peeled and sliced
  • salt to taste
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 (10.75 ounce) can water
  • 1 small onion, diced
  • 4 pork chops
0/5 (0 Votes)

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Diced Pork skillet supper Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Leftover P...

  • 1 tablespoon cooking oil
  • 1 cup sliced fresh mushrooms
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced rerd pepper
  • 1 tablespoon cooking oil
  • 2 large eggs
  • 1 cup left over pork chops diced
  • 2/3 cup frozen peas
  • 3 cups cooked rice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons Soy sauce
  • sliced green onions for garnish
0/5 (0 Votes)

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Russ' recipe

  • 3 tbsp olive oil
  • 1 large chopped onion
  • 4 ‐6 cloves of minced garlic
  • 4 pork chops (1‐2 lbs, ½ inches thick)
  • 4 tbsp apple butter
  • 1 can diced stewed tomatoes (16 oz.)
  • 1 tsp salt
  • ¾ tsp ground black pepper
  • ¾ tsp crushed thyme
  • 1 cup Chardonnay
  • 5 medium potatoes (peeled and ¾‐inch diced)
  • 4 carrots (peeled and cut into small pieces)
  • 3 stalks of celery (cut into small pieces)
  • 4 strips of lean smoked bacon
0/5 (0 Votes)

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