Pork Recipes

From Taste of the South

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From Fine Cooking Magazine

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From Fine Cooking Magazine

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From Better Homes and Gardens

With flavors of French toast, this berries and bacon quiche recipe has a cinnamon bread crumb crust. Ease preparation by baking the crust the day before and storing at room temperature.

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From Better Homes and Gardens

Slices of pork loin roast or tenderloin get this dinner salad off to a sizzling start. The pear and nut tossed salad is quick, easy and ready in 30 minutes.

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From Fine Cooking Magazine

Both fennel seed and sauteed fresh fennel bring big flavor to simple pork chops.

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From Tyler Florence

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From Fine Cooking Magazine

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From Better Homes and Gardens

Year-round, this hot grilled sandwich is a hit. Round out a meal by serving it alongside a bowl of soup or salad. Remember to include the all-important chips and pickles.

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From Fine Cooking Magazine

The pasta's cooking water melts the cheese and turns it into a rich sauce that coats the beans and pulls everything together. If you can't find pancetta, substitute bacon.

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From Taste of the South

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From Better Homes and Gardens

When cooked in the microwave, bacon crisps up quickly. A little bit adds a big boost of flavor to a romaine and turkey salad that works as a main-dish dinner.

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From Fine Cooking Magazine

Tonkatsu is a classic Japanese dish in which a thin pork cutlet is breaded and fried. It's typically served with shredded green cabbage, but here it's topped with a fresh herb salad.

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From Fine Cooking Magazine

This recipe serves six generously, and it's easily doubled if you want to make more (leftovers are delicious). If you don't have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic souffle dish--the vessel needs to be wide enough for a crust to form. For pork rind, order it or buy salt pork and cut the rind off, freezing the salt pork for another use.

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From Fine Cooking Magazine

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From Better Homes and Gardens

Cilantro, spices, and chile peppers give a Southwestern kick to this biscuit-topped pie.

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From Fine Cooking Magazine

Whipped egg whites lighten the grits, giving them a souffle-like texture.

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From Better Homes and Gardens

Enjoy this Asian-influenced soup with good taste and good nutrition in mind--the edamame (green soybeans)--are a great source of soy. Use the slow cooker for added convenience.

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From Fine Cooking Magazine

This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it easily at the deli counter of an Italian market or supermarket (often they'll give it to you for free). If you want to eat the prosciutto skin, cut it into strips; otherwise, leave it in one or two pieces so that you can discard it easily after the soup is cooked. Saltiness of prosciutto skin and parmigiano rinds will vary, so be sure to taste as you go.

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From Fine Cooking Magazine

Make sure your prosciutto pieces are long and full enough to wrap all the way around the chicken breasts.

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From Fine Cooking Magazine

I prefer smoky, salty country ham for this dish, but prosciutto or even baked ham will also work. If you don't have peanut oil on hand, substitute any vegetable oil. Serve the fish with steamed rice to soak up every delicious drop of the sauce.

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From EatingWell

In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta).

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From Taste of the South

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From Better Homes and Gardens

Perk up your taste buds with this colorful salsa made from sweet, juicy peaches--the perfect sauce for a thick slice of grilled ham.

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