Popular Pork Recipes

Whether you're biting into tangy pulled pork piled onto a soft white bun or tender medallions of tenderloin, you're going to get one thing from pork: flavor. Pork comes in many different cuts, and each performs differently in the pan. The shoulder braises beautifully, resulting in tender, moist shreds, while the lean tenderloin is best on the grill or in the oven. Pork chop recipes can be quickly sautéed, and are great paired with applesauce or a slaw. As for bacon, well, you can use it in just about anything: Try bacon-wrapped meatloaf, bacon deviled eggs or stick to a classic: a BLT made with garden-fresh tomatoes.

Asian Pork Wraps

These Asian pork wraps are as easy as they are delicious. The pork is rubbed with spices, drizzled with hoisin sauce, and slow cooked for several hours. The flavorful meat combines with slaw to make the perfect pork wrap.

From Family Circle

Asian Pork Wraps

Jamaican Country Ribs

From Family Circle

Jamaican Country Ribs

How to Cook Stuffed Pork Chops

Sometimes you want a meal without having to worry about multiple side dishes¿learning how to cook stuffed pork chops is a perfect solution.

How to Cook Stuffed Pork Chops

Jamaican Country Ribs

Jerk seasoning, pineapple, and black beans give juicy bone-in pork ribs island flavor. While this dinner simmers in the slow cooker, take some time to lounge in your hammock (or on your couch).

From Family Circle

Jamaican Country Ribs

Pork Scaloppine with Winter Squash

Thin pork cooks up quickly, making this dish a great weeknight dinner option. Serve it with mashed winter squash or even sweet potatoes to make a complete meal.

From Family Circle

Pork Scaloppine with Winter Squash

Quick Skillet Lasagna

Talk about quick! Just cook the pasta, then prepare this family friendly lasagna in a skillet.

From Better Homes and Gardens

Quick Skillet Lasagna

Balsamic-Cherry Braised Pork

Pork pairs well with more than just applesauce! A sweet cherry vinegar glaze elevates this pork dinner to showstopper status.

From Ladies' Home Journal

Balsamic-Cherry Braised Pork

Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussels sprouts in this skillet-made side dish.

From Midwest Living

Bacon-Roasted Brussels Sprouts

Pork Chops with Pear & Ginger Sauce

In this quick saute, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. Ginger adds a spicy note that plays against the mild pork and pear.

From EatingWell

Pork Chops with Pear & Ginger Sauce

Roast Turkey with Chestnut Stuffing

During the autumn season in Italy, turkey is often deliciously paired with a stuffing of chestnuts and sausage. The wild turkey was brought to Europe from the New World, and once domesticated, returned there to breed as the classic festive bird. It also became one of the large courtyard fowl animals in Lombardy. With Italy being one of the largest producers of chestnuts, it was expedient to put the two together in another happy marriage of New and Old World.

From EatingWell

Roast Turkey with Chestnut Stuffing

Figs Stuffed with Gorgonzola

Gorgonzola cheese meets dried figs poached in port. The result: a thoroughly elegant holiday appetizer.

From EatingWell

Figs Stuffed with Gorgonzola

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5 degrees below the recommended internal temperature, which is 160 degrees F. The meat will continue to cook as it rests.

From EatingWell

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Pasta with Greens & Tomato Sauce

This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.

From EatingWell

Pasta with Greens & Tomato Sauce

Spaghetti with Arugula, Roasted Peppers & Prosciutto

The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or di Parma, are essential for this pasta. Less expensive products will often contribute more saltiness than true flavor to the final result. Ask for a sample at the delicatessen when buying--if it tastes good on its own, it will make the dish taste good as well.

From EatingWell

Spaghetti with Arugula, Roasted Peppers & Prosciutto

Spice-Rubbed Pork Tenderloin

The bright fresh taste of a watermelon and cucumber salad makes a sensational counterpoint to the fiery spice crust on this succulent pork tenderloin. It's important to brown the meat before roasting, since this cut cooks too quickly for the surface to brown and caramelize in the oven. Grill enthusiasts may omit the stovetop browning (Step 3) and grill the tenderloins over medium heat, covered, for 20 to 25 minutes.

From EatingWell

Spice-Rubbed Pork Tenderloin

Pork Roast with Walnut-Pomegranate Filling

Pomegranates become available in late fall just in time to grace holiday tables - all too often as decorations. For this festive roast the fruit is used in three forms: as a thick, sweet molasses for the filling plus whole seeds and juice for the sauce. Slicing through the roast reveals a colorful pinwheel of crushed walnuts mixed with the pomegranate molasses.

From EatingWell

Pork Roast with Walnut-Pomegranate Filling

Pork Chops with Orange-Soy Sauce

This dish uses a very traditional French technique: you first brown meat in a skillet, then roast it in the oven. Make sure you use cookware that's oven-safe, preferably cast iron or stainless steel.

From EatingWell

Pork Chops with Orange-Soy Sauce

Slow-Cooker Braised Pork with Salsa

With just a few ingredients, you can produce a full-flavored, meltingly tender pork stew in your slow cooker. Serve over quinoa or rice.

From EatingWell

Slow-Cooker Braised Pork with Salsa

Quick Pork Saute with Blackberries

A snappy pan sauce made with shallots, port and fruity blackberry nectar transforms basic pork chops into a special-occasion dinner. A touch of butter swirled in at the end of cooking gives the sauce a rich finish. You can substitute flattened boneless chicken breast, turkey cutlets or veal scallops for pork; adjust cooking time accordingly.

From EatingWell

Quick Pork Saute with Blackberries

Lettuce Wraps with Spiced Pork

Serve this quick stir-fry family-style: set out a bowl of stir-fried pork and the lettuce leaves and let people make their own wraps.

From EatingWell

Lettuce Wraps with Spiced Pork

Pork Tenderloin with Roasted Plums

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

From EatingWell

Pork Tenderloin with Roasted Plums

Pork Chops with Apples & Thyme

Round out this lovely autumn meal with barley and pureed winter squash (for added convenience, look for frozen squash).

From EatingWell

Pork Chops with Apples & Thyme

Stuffed Pork Tenderloin with Orange-Peanut Sauce

The combination of peanuts, pork and napa cabbage give this roast an Asian feel. The technique of butterflying and stuffing a pork tenderloin is surprisingly straightforward, yet it yields an impressive result, worthy of a special dinner.

From EatingWell

Stuffed Pork Tenderloin with Orange-Peanut Sauce

Sauteed Spinach with Red Onion, Bacon & Blue Cheese

Bacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.

From EatingWell

Sauteed Spinach with Red Onion, Bacon & Blue Cheese

Louisiana Red Beans & Rice

This quick version of red beans and rice gets its smoky goodness from super-lean Canadian bacon and a hit of ground chipotle pepper. It's delicious as a leftover but will thicken as it stands. To keep it properly syrupy, just thin with a little water and reheat.

From EatingWell

Louisiana Red Beans & Rice

Roasted Pork Tenderloin

A basic roasted pork tenderloin works is the perfect foil for your favorite fruit chutney.

From EatingWell

Roasted Pork Tenderloin

___itemTitle___

From: ___itemFrom___

___itemDescription___

___itemTitle___

Back to Top