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Our favorite pork recipes - 1428 recipes

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More Pork recipes

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Baked 2-Cheese & Bacon Grits is a recipe steeping velvety, cheese flavor

  • 6 thickly sliced bacon strips, chopped
  • 3 cups water
  • 3 cups chicken stock
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups quick cooking grits
  • 1 (12-ounce) package Velveeta cheese, cubed, about 2 1/3 cups
  • 1 stick of butter, cubed
  • 1/2 cup 2% milk
  • 4 large eggs, lightly beaten
  • 2 cups shredded white cheddar cheese, about 8-ounces
4.5/5 (8 Votes)

By

Easy to make Pork and Rice Meatball Soup recipe

  • 1/2 cup cooked white rice
  • 2 large eggs, beaten
  • 1 teaspoon dried oregano
  • 3 scallions, finely chopped
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoons
  • ground cumin
  • kosher salt
  • black pepper
  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 14.5ounce can diced tomatoes, drained
  • 6 cups low sodium chicken broth
  • 1 bunch spinach (about 4 cups)
  • fresh cilantro, for serving
  • grated Cheddar, for serving
  • sour cream, for serving
4.6/5 (5 Votes)

By

Filipino White Bean and Pork Stew is a heartwarming, rainy-day stew

  • 1 1 1 can (14-15 oz.) of cooked white beans, e.g. great northern or cannelloni
  • 1 1 2 lb cooked pork (e.g. 2 smoked ham hocks, ham and hambone, roasted pork)
  • 1 1 1 qt broth, chicken or vegetable
  • 2 2 2 cloves garlic, peeled and diced
  • 1 1 1 medium onion, medium chop and preferably pre-sautéed in a little olive oil
  • 1 1 stalk of celery, small diced
  • 1 1 1 can (14-15 oz.) diced tomatoes (use fresh if preferred)
  • 2 2 2 cups chopped greens, e.g. kale, mustard greens, napa cabbage.
  • 2 2 2 bay leaves
  • 2 2 strips diced bacon, medium well cooked
  • 2 2 T patis
4.3/5 (7 Votes)

By

This recipe was prepared with Ragu Spaghetti Sauce

  • 4 1/2-inch pork chops
  • Salt and pepper
  • 1 can (10 1/2 oz) chicken broth
  • 1 jar (15 1/2 oz) spaghetti sauce
  • 1 medium onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 medium green pepper, cut in strips
  • 3/4 cups uncooked converted rice
  • 1/2 cup sliced ripe olives
  • 2 cups zucchini squash, thinly sliced
4.6/5 (5 Votes)

By

Southern Living DECEMBER 2013, Page 158

  • RACK
  • 3 cups firmly packed fresh sage leaves (about 4 [1-oz.] packages)
  • 3 garlic cloves
  • 7 teaspoons kosher salt, divided
  • 1 1/4 cups olive or canola oil
  • 2 tablespoons orange zest
  • 1 1/2 teaspoons dried crushed red pepper
  • 2 (3 1/2- to 4-lb.) 6-rib bone-in pork loin roasts, chine bones removed
  • PEAR CHUTNEY
  • 5 ripe pears, peeled and diced
  • 4 tablespoons olive oil, divided
  • 1 large red onion, cut into 1/2-inch slices
  • 1/3 cup golden raisins
  • 3 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon dried crushed red pepper
  • 1/3 cup red wine vinegar
  • 1/3 cup maple syrup
  • 1/4 cup fresh flat-leaf parsley
  • Salt and pepper to taste
4.1/5 (7 Votes)

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In a soup pot place the olive oil, carrots, celery, red onion, parsley, basil, garlic, salt, pepper and oregano

  • For the Escarole:
  • 2 carrots – diced
  • 3 stalks celery – chopped
  • 1 small red onion – diced
  • 4-5 cloves of fresh garlic – chopped
  • 1/4 cup of fresh parsley – chopped
  • 1/4 cup of fresh basil - chopped
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. dried oregano
  • 2-3 tablespoons olive oil
  • 5-6 cups of chicken broth
  • 2 cups shredded pork (from leftover pork)
  • 1 lb. of your favorite macaroni for soup
  • Fresh Romano or Parmesan cheese for grating
  • 1 head of escarole – cleaned and cut
  • 4-5 cloves of fresh garlic - chopped
  • 1/2 tsp. salt
  • 1/2 tsp. red pepper flakes
  • 2-3 tablespoons olive oil
4.6/5 (5 Votes)

By

Perfect for Fall and Winter

  • 1 pork tenderloin, unseasoned
  • 2 cans cranberry sauce or 20 oz fresh cranberry sauce
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • dash of ground clove
  • zest and juice from 1 1/2 oranges
4.6/5 (5 Votes)

By

Place all ingredients in a crock pot and cook on low for 4-6 hours

  • 4-5 lb pork loin roast
  • Juice and rind of two oranges (slice the rind in strips)
  • 1/4 red onion chopped
  • 3 cloves garlic, minced
  • 2 t. cumin
  • 2 t. allspice
  • 1 t. dried oregano
  • Pinch of each sea salt and pepper
4.5/5 (6 Votes)

By

These take a little work but they are well worth it

  • Filling:
  • 4 lbs Pork Loin
  • 1 head of garlic (8-10 cloves)
  • 2 small/medium white onions
  • 1 cup orange juice (with some pulp)
  • 4 cups water
  • 1 tablespoon Goya Adobo Seasoning
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons Spanish olive oil
  • 2 poblanos
  • Sauce:
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups sour cream
  • 1 can or 1/2 cup cooked diced green chiles
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Assembly:
  • 22 corn tortillas
  • 3 cups grated jack or chihuahua cheese
  • 11 lime wedges
  • 2 tablespoons chopped cilantro
4.6/5 (5 Votes)

By

Delicious baked eggs in a nest of Yukon Gold Potatoes, with a layer of candied bacon and melted cheese

  • TOPPING VARIATION, INSTEAD OF BACON:
  • 3 to 4 large Yukon Gold Potatoes (or Russetts), peeled
  • 2 tablespoons olive oil
  • Kosher salt and freshly cracked black pepper
  • Nonstick cooking spray
  • 6 slices candied bacon (recipe follows)
  • 6 eggs
  • 3/4 cup shredded provolone (I used Swiss & Gruyere)
  • 6 slices prosciutto, about 2 1/2 ounces, chopped
  • 2 tablespoons maple syrup
4.6/5 (5 Votes)

By

Fresh ingredients makes this casserole delicious

  • 4 tablespoons shortening, Butter Flavor Crisco, divided
  • 8 pork chops, 1/2 inch thick
  • 1 ⁄3 cup onion, chopped
  • 1 ⁄3 cup celery, chopped
  • 1 ⁄4 cup bell pepper, green, chopped
  • 1 garlic clove, minced
  • 2 cups cornbread, crumbled
  • 1 egg, lightly beaten
  • 1 (14 1/2-ounce) can tomatoes, whole, drained, cut up
  • 1 (8-ounce) can tomato sauce
  • 1 teaspoon brown sugar
  • 1 ⁄2 teaspoon chili powder
  • 1 ⁄4 teaspoon salt
  • 1 ⁄8 teaspoon black pepper
  • 1 ⁄8 teaspoon cayenne pepper
  • 1 bay leaf
4.5/5 (8 Votes)

By

I make these stuffed pork chops using a stuffing similar to the stuffing I use at Thanksgiving

  • 4 Thick cut pork chops
  • Brine
  • 1/2 C Hot Water
  • 1/2 C Salt
  • 1 C Brown Sugar
  • 1 1/2 C Apple Juice
  • 1/2 lemon sliced
  • 1/2 orange sliced or 1 tangerine
  • Stuffing
  • 1 Medium Onion
  • 1 Apple
  • 2 stalks Celery
  • 1 C dried Cranberries
  • 1 t Bouquet garni
  • 1 package stuffing mix (I like butter herb sourdough mix)
  • 1 1/2 c stock (according to package stuffing mix)
  • 4 T melted butter
4.3/5 (9 Votes)

Any burning questions? Our chefs answer!

Stuffed Pork Chops (Brined) Baked 2-Cheese & Bacon Grits