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Our favorite pork recipes - 1428 recipes

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PREPARE THE PICKLES: Grate the zest from one of the limes and juice them both

  • FOR THE PICKLES:
  • 2 limes
  • 3 small Kirby cucumbers or 1 large cucumber, peeled if you like and thinly sliced
  • 1/3 cup very thinly sliced fennel bulb (save the fronds for garnish)
  • 1 large shallot or 1/2 small red onion, thinly sliced
  • 1 tablespoon light brown sugar
  • 1/2 teaspoon kosher salt
  • FOR THE PORK CUTLETS:
  • 1/2 cup flour
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon freshly grated nutmeg
  • 2 eggs, beaten
  • 1 1/2 cups panko or other unseasoned bread crumbs
  • 1 1/4 pounds boneless pork cutlets, pounded to 1/8-inch thick
  • Coarse kosher salt and ground black pepper
  • Safflower, peanut or vegetable oil, for frying
  • 1 scallion, thinly sliced, including greens
  • Lingonberry jam, for serving (optional, the idea is to have a dollop of something sweet)
4.3/5 (11 Votes)

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These deviled eggs with bacon and crushed red peppers are full of flavor and a great way to add healthy avocado to ...

  • 8 large hard-boiled eggs, peeled
  • 1 medium size ripe Haas avocado, peeled and roughly chopped
  • scant 1/4 cup mayo, or to taste
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon crushed red peppers, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt, optional
  • 3 slices bacon, cooked and crumbled (or packaged 'real' bacon pieces)
4.4/5 (10 Votes)

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I’m on a mission to learn more about Asian cooking~~ I mean I love to go to Asian restaurants and just like all t...

  • 3 pounds pork tenderloin
  • 1 small onion
  • 1 rib celery with leaves
  • 1 large carrot
  • 4 peeled garlic cloves
  • 1/3 cup coconut oil
  • 2 cups chicken broth
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sea salt
  • 2 teaspoon coarse ground pepper
  • Water, as needed
4.5/5 (2 Votes)

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This is a meal you can have ready literally in about 20 minutes! It’s healthy and delicious, and you can serve w...

  • GARNISH:
  • 4 slices thick bacon fried & crumbled
  • 2 large catfish fillets
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sea salt
  • 1 teaspoon Cajun seasoning (or Old Bay)
  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • Meyer Lemon Juice/Zest
  • Green onioins, chiffonade sliced
  • Mango/Peach Salsa or your favorite (mine was store bought)
4/5 (3 Votes)

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When I’m in the mood for brunch (which is always), I always have an internal struggle between savory options like...

  • WAFFLES:
  • 1 Package Bacon (about 10 slices)
  • 2 Eggs, separated
  • 1 1/2 cups Buttermilk
  • 2 Tablespoons melted Butter, cooled
  • 1 cup All-purpose Flour
  • 1 Tablespoon Yellow Cornmeal
  • 1 teaspoon Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • GLAZE:
  • 3/4 cup Honey
  • 1/4 cup Creamy Peanut Butter
4.5/5 (11 Votes)

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In a large skillet, cook the beef, bacon, and onion over medium heat until meat is no longer pink; drain

  • 1 lb. ground beef
  • 6 bacon strips, diced
  • 12 cup chopped onion
  • 1 pkg. (8 oz) Velveeta cubed
  • 1 tube (16.3 oz) large refrigerated
  • buttermilk biscuits
4.5/5 (2 Votes)

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Fairly simple to make, these Cheese Bacon Wrapped Pastry Twists are perfect for the holidays, but delicious anytime...

  • 1 (17-ounce) package frozen puff pastry
  • 1 egg, beaten
  • 1 to 2 teaspoons cayenne pepper (optional)
  • 1 cup sharp cheddar cheese, finely shredded or a mix of your favorite cheeses
  • 26 to 30 pieces bacon, thin cut or 18 pieces of thin cut bacon sliced in half lengthwise
  • 1/2 cup brown sugar
  • 1 tablespoon fresh rosemary, minced, or sage or thyme
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
4.4/5 (10 Votes)

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Little twist on a french classic

  • 8 rectangles of puff pastry (20x10cm rectangles would be perfect)
  • 5 small potatoes
  • 300 g of cut bacon
  • 1 minced onion
  • 1 minced garlic
  • 3 spoons of creme fraiche
  • 3 eggs
  • parsly
  • chives
  • coriander
4.4/5 (10 Votes)

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In a Dutch oven, brown pork in melted butter and oil

  • . 2-1 lb. Pork Tenderloin (not pork roast)
  • . 1/2 cup butter
  • . 1/4 cup olive oil
  • . 1 1/2 lb mushrooms, washed and quartered
  • . 1 onion, chopped
  • . 1/4 cup flour
  • . 2 cups chicken broth
  • . 1 tablespoon Worcestershire Sauce
  • . 1/4 cup fresh thyme, optional
  • . salt and pepper
4.5/5 (2 Votes)

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Preheat the oven to 425 degrees F

  • 2 teaspoons smoked paprika
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons ground cumin
  • Kosher salt
  • 2 pork tenderloins (1 3/4 pounds total), halved crosswise
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 cup quinoa, rinsed
  • 1 1/2 cups frozen corn, thawed
  • 2 scallions, thinly sliced
  • Freshly ground pepper
  • Jarred salsa verde, for serving (optional)
4.5/5 (2 Votes)

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From a Penzey's catalog

  • 1 lb boneless pork tenderloin cut into 1/2" to 1" cubes
  • 2-3 Tb. VINDALOO SEASONING
  • 1/4 cup malt or cidar vinegar
  • 1 tsp. kosher flake salt
  • 2 TB. canola oil or ghee
  • 1 onion, chopped
  • 4 cloves fresh garlic or 1 tsp. MINCED GARLIC
  • 2/3 cup unsweetened coconut milk (a light one with less fat works.
  • sour cream (optional)
5/5 (2 Votes)

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In a large skillet, brown pork chops in oil on both sides

  • 6 boneless pork loin chops (5 ounces each)
  • 1 tablespoon vegetable oil
  • 1/2 cup water
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped onion
  • 2 tablespoons ketchup
  • 1 teaspoon beef bouillon granules
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • 1/2 cup sour cream
4.5/5 (2 Votes)

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Pork Chops with Sour Cream Sauce Pork Schnitzel with Quick Pickles