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Our favorite pork recipes - 1428 recipes

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From Southern Living Sept 2014: The key to success here is to brush the Apple-Bourbon Glaze on the chops during the...

  • PORK CHOPS:
  • 2 tablespoons dark brown sugar
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 4 (12-oz.) bone-in pork rib chops
  • 2 tablespoons olive oil
  • APPLE-BOURBON GLAZE:
  • 1 (12-oz.) can frozen apple juice concentrate, thawed
  • 1 cup bourbon
  • 3 tablespoons dark brown sugar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried crushed red pepper
  • Stir together first 5 ingredients in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer, stirring occasionally, 13 to 15 minutes or until mixture has thickened and is reduced to about 1 cup. Stir in red pepper.
4.3/5 (12 Votes)

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Give it a shot and join the cauli-fredo marriage revolution with me

  • 16 ounces frozen cauliflower
  • 2 garlic cloves
  • 3/4 cup hot water
  • 3 heaping tablespoon non fat plain Greek yogurt
  • 1 teaspoon salt
  • 1/2 cup Parmesan cheese, shredded
  • 8 slices peppered bacon
  • 1 pound Brussels sprouts, cut off ends and remove loose leaves. Cut large sprouts in half
  • 1/4 cup water
  • 1 box fettuccine, cooked according to package directions
4.3/5 (8 Votes)

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Pumpkin purée and apple cider take make this seriously delicious mac n' cheese a fall favorite you'll want to make

  • 1 (16-ounce) box dry macaroni prepared according to box directions
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 cup apple cider
  • 1 1/2 cups whole milk
  • 2 cups Cabot Seriously Sharp Cheddar, shredded
  • 4 ounces cream cheese
  • 3/4 cup pumpkin puree
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked until crispy and then crumbled
  • Sage leaves for garnish
4.3/5 (10 Votes)

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This recipe comes from Eat More of What You Love cookbook by Marlene Koch

  • 2 1/2 lbs pork tenderloin, trimmed
  • 1 med onion, finely chopped
  • 2 med cloves garlic, chopped
  • 12 ounces diet cherry cola, divided
  • 3/4 cup low-sugar ketchup
  • 3 tbsp tomato paste
  • 2 tbsp vinegar
  • 2 tbsp molasses
  • 2 tbsp Worcestershire sauce
  • 1 1/2 tsp paprika
  • 1 tsp dry mustard
  • 1/4 tsp black pepper
4.3/5 (8 Votes)

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1) Preheat oven to 350 & spray your muffin pan with Pam to ensure non-stick 2) Take your english muffins, split apa...

  • 6 eggs or 12 (depending if your muffin pan cooks a dozen or 1/2 dozen)
  • 6 or 12 pieces of canadian bacon or regular bacon
  • 3 english muffins for 1/2 dozen muffin pan or 6 english muffins for a dozen
4.1/5 (19 Votes)

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Prep time 10 mins Cook time 40 mins Total time 50 mins Delicious and easy pork chops with a flavorful butter s...

  • 3-4 Thick Cut Pork Chops
  • 1/2 Stick Butter
  • 2 Garlic Cloves, Minced
  • 1/4 Cup Flour, All Purpose
  • 1/4 Cup Milk
  • 1 Cup Mushrooms, Cleaned and Sliced
  • 1 tbsp Oregano
  • 1 tbsp Thyme
  • Salt and pepper to taste
4.2/5 (11 Votes)

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1. Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender

  • Salad:
  • 1 large shallot, chopped
  • 3 garlic cloves, chopped
  • 1/3 cup (packed) light brown sugar
  • 1/4 cup fish sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 teaspoons freshly ground black pepper
  • 4 (1/4–1/2-inch-thick) bone-in pork rib chops
  • Kosher salt
  • 3 firm red plums, cut into 1/2-inch wedges
  • 2 scallions, dark- and pale-green parts only, thinly sliced
  • 1 Fresno chile, thinly sliced
  • 2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
  • 1/2 cup bean sprouts
  • 2 tablespoons unseasoned rice vinegar
  • Lime wedges (for serving)
4.2/5 (10 Votes)

By

1. Place pork in slow cooker

  • 2 lbs (1000 g) 2.1/2 - 3 lb (1.1-1.4 kg) lean, boneless pork roast (leg or shoulder)
  • 1/2 cup (125 mL) ketchup
  • 1/2 cup (125 mL) packed brown sugar
  • 1/3 cup (75 mL) cider vinegar (or regular vinegar)
4/5 (48 Votes)

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No need to make a big batch of tangy ribs when you’re cooking for two

  • 3/4 to 1 lb boneless country-style pork ribs
  • 1/2 teaspoon garlic-pepper blend
  • 1/4 teaspoon ground ginger
  • 1/4 cup teriyaki baste and glaze
  • 2 tablespoons chili sauce or ketchup
  • 2 tablespoons pineapple preserves
4.1/5 (28 Votes)

By

Sauce: 1. In a medium size bowl, add all ingredients and whisk together

  • Dipping Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/8 teaspoon sesame oil
  • 1 small garlic clove, peeled and minced
  • 2 teaspoons peeled and minced ginger root
  • Dumplings:
  • 3/4 pound ground pork
  • 3 green onions, diced (including greens)
  • 2 teaspoons peeled and diced ginger root
  • 3 tablespoons chopped cilantro
  • 3 teaspoons soy sauce
  • 3 teaspoons corn starch
  • 3 teaspoons sugar
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1 package (12 ounces, approx. 50-count) round pot sticker wrappers or square wonton wrappers (cut into circles)
  • 1/4 cup canola oil
  • 1/2 cup water
  • 2 cups water (for cooking dumplings)
  • Cilantro sprigs, for garnish
4/5 (22 Votes)

By

Yes, this recipe is a mouthful

  • MUSHROOOMS:
  • 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
  • Olive oil
  • 1 pat unsalted butter
  • 1 garlic clove, finely minced
  • 1 tablespoons fresh sage (or fresh parsley)
  • 1/3 cup white wine (I used sauvignon blanc)
  • Salt
  • Pepper (optional)
  • POLENTA:
  • 1 cup water
  • 1 cup whole milk
  • 1/4 cup corn meal
  • 1/4 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • Chicken stock (optional)
  • PORK TENDERLOIN:
  • 1 pork tenderloin, room temperature (to cook more evenly)
  • Olive oil
  • Salt & pepper
  • 1 cup chicken stock
  • 3 tablespoons boiled apple cider syrup (I buy online at King Arthur flour) or 1/2 cup Unsweetened apple cider
  • Splash white wine
  • 1 pat unsalted butter
4/5 (22 Votes)

By

Sweet and Savory Fall Classic From PlatterTalk

  • 1 lb thin cut pork chops
  • 2 tbs extra virgin olive oil
  • 1/2 chopped white onion
  • 3 granny smith apples peeled and coarsely diced
  • 1 cup sauvignon blanc
  • 3 tbs apple cider vinegar
  • 2 tbs poultry seasoning
  • 1/4 cup brown sugar
  • 2 to 3 tbs cinnamon
  • 1/8 tsp ground clove
  • salt and pepper to taste
  • See more at: http://www.plattertalk.com/2013/09/harvest-pork.html
4.2/5 (10 Votes)

Any burning questions? Our chefs answer!

Harvest Pork from PlatterTalk.Com Grilled Pork Chops with Apple-Bourbon Glaze