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Our favorite pork recipes - 1428 recipes

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Cut bacon crosswise into 1/4 inch strips

  • 4 thick bacon slices
  • 3 T. butter
  • 1 large sweet onion, diced
  • 1 (12 oz.) bottle ale beer
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup bourbon
  • 1 t. dried crushed red pepper
  • 6 lbs. fresh collard greens, trimmed and chopped
  • 1/2 cup apple cider vinegar
  • 1 t. salt
  • 1/2 t. pepper
3.8/5 (6 Votes)

By

1. Toss the cheese with the flour in a bowl

  • 2 3/4 cups (11 ounces) shredded cheddar cheese
  • 3 tablespoons all-purpose flour
  • 1 cup beer (light beer recommended)
  • 4 teaspoons prepared horseradish
  • 4 teaspoons dry mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon bourbon
  • 2 tablespoons chopped cooked bacon
  • 2 teaspoons freshly ground pepper
  • 4 teaspoons chopped scallions
3.8/5 (34 Votes)

By

Pour olive oil into a medium skillet over medium-high heat

  • 2 tablespoons olive oil, plus more for finishing
  • 1 ham hock
  • 2 cups white beans (navy, cannelloni, Great Northern, or flageolet)
  • 6 cups chicken stock
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 2 sprigs rosemary
  • 3 teaspoons salt
  • Freshly ground black pepper
4/5 (2 Votes)

By

see below

  • see below
3.7/5 (3 Votes)

By

cookies

  • 2 c. flour
  • 1/2 tsp. baking pow.
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. bacon grease
  • 3/4 c. sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. grated orange peel
  • 3 TBSP. milk
4/5 (2 Votes)

By

Pre-heat oven to 350 Line baking sheet with foil

  • 1 lb thin-sliced bacon, cut cross-wise into thirds
  • 1 (10 oz) package braided twist pretzel sticks
  • 1 cup packed brown sugar
  • 1 T chili powder
3.3/5 (4 Votes)

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A breaded coating can be just the thing to give lean, bland pork chops a flavor boost—but not when it turns gummy...

  • 2/3 cup cornstarch, divided
  • 1 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 3 cups cornflakes
  • Salt, to taste
  • Black pepper, ground, to taste
  • 8 center-cut boneless pork chops (3 to 4 ounces each), 1/2 to 3/4 inch thick
  • 2/3 cup vegetable oil
  • Lemon wedges
4/5 (3 Votes)

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From Southern Living

  • 1 (16-ounce) can whole-berry cranberry sauce
  • 1 teaspoon grated orange rind
  • 2/3 cup fresh orange juice
  • 2 teaspoons balsamic vinegar
  • 1/8 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 pounds pork tenderloins, trimmed
  • Garnishes: Fresh rosemary sprigs, whole cranberries
4/5 (2 Votes)

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Set the Sous Vide to 150°F (65°C)

  • 2 pounds boneless pork shoulder, cut into 1-­inch pieces
  • 1 tablespoon kosher salt
  • 1 tablespoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 pound tomatillos
  • 3 poblano peppers, seeded and finely diced
  • 1/2 white onion, finely diced
  • 1 jalapeno, seeded and finely diced
  • 3 cloves garlic, crushed
  • 1 bunch cilantro, roughly chopped
  • 1 cup chicken broth
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon Mexican oregano
4/5 (3 Votes)

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From the Chew

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter (chilled, and cut into cubes)
  • 3/4 cup buttermilk
  • 1/2 cup chives (chopped)
  • 3/4 cup shredded cheddar cheese
  • BACON EGG & CHEESE BISCUIT CASSEROLE
  • cheddar chive biscuits
  • 1 pound bacon (cooked and chopped)
  • 1/2 cup shredded cheddar cheese
  • 6 large eggs
  • 1 1/2 cups milk
  • salt (to taste)
  • 1/2 cup chives (chopped)
4/5 (1 Votes)

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For the Crust: Place sugar, butter, and salt in the bowl of a stand mixer fitted with the paddle

  • For the Crust:
  • 1/4 cup sugar
  • 4 tablespoons unsalted butter, slightly softened
  • Heaping 1/4 teaspoon kosher salt
  • 1 large egg, beaten
  • 2 tablespoons plus 2 teaspoons cold milk
  • 1 1/3 cups all-purpose flour
  • .
  • For the Filling:
  • 1 stick unsalted butter
  • 1 cup minced yellow onion
  • 2 celery ribs, finely chopped
  • 3 medium cloves garlic, minced
  • 1/3 pound ground pork
  • 1/3 pound ground beef
  • 1 tablespoon minced fresh thyme leaves
  • 2 teaspoons ground cayenne pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 teaspoon pimentón dulce (sweet smoked paprika)
  • 1 teaspoon dried oregano
  • 1 1/2 cups coarsely grated skin-on red potatoes
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons sherry vinegar
  • 1 cup beef broth
  • Kosher salt
  • .
  • For the Cream Cheese Topping:
  • 1 (8-ounce) package cream cheese
  • 3/4 cup heavy cream
  • 1 1/2 teaspoons minced, fresh thyme
  • 1/2 teaspoon lemon zest from 1 lemon
  • Kosher salt and freshly ground black pepper
4/5 (1 Votes)

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Servings: 1 Serving Size: 1 salad • Old Points: 5 pts • Points+: 6 pts Calories: 219 • Fat: 13 g • Protein

  • 1 large hard boiled egg, peeled and sliced
  • 1 2/3 cups chopped asparagus
  • 2 slices cooked and crumbled center cut bacon
  • 1/2 tsp Dijon mustard
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • pinch salt and pepper, to taste
4/5 (1 Votes)

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