From Betty Crocker

An easy yet impressive main dish, crown roast of pork is served with a savory mushroom stuffing.

Crown Roast of Pork

From Pepperidge Farm Puff Pastry

You only need two ingredients to make these flavorful appetizers...simply wrap a puff pastry sheet around sausage, cut into slices and bake...you won't believe how good they are.

Sausage Bites

From Campbell's

Golden brown, seasoned pork chops simmer with onion in a creamy mushroom sauce and are served over hot cooked rice.

Herbed Pork Chops in Mushroom Sauce

From Prego Italian Sauce

Here's a great dish that tastes like it was made in a Tuscan country kitchen - it features tender pork chops with white beans and tomato sauce served with slices of mozzarella-garlic bread.

Tomato and Onion Pork Chops with Cannellini Beans

From Better Homes and Gardens

Apples and pork play well together in this everyday easy meal. Even with the addition of carrots this quick dinner is done in 20 minutes.

Maple Pork and Apples

From Pepperidge Farm

This show-stopping pork roast features exquisite taste and elegant presentation, but the reason it's one of our favorites is that it's so easy and reliable - you'll get great results every time.

Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

From The Food Channel

The flavors of rosemary and pork were made for each other. Grilled over a charcoal fire, this is a real summertime treat.

Grilled Rosemary Pork Tenderloin

From Pepperidge Farm Puff Pastry

Having a dinner party or looking for a special holiday recipe? This flavorful pork dish features pork tenderloin topped with a sweet and savory mixture of port-flavored fruit and onions all wrapped in golden puff pastry...it not only tastes great, but it makes a beautiful presentation too.

Stuffed Pork Tenderloins en Croute

From Better Homes and Gardens

Tired of plain pork chops? Try this chop recipe with a ginger jelly glaze and a hearty mushroom and spinach stuffing.

Mushroom-Stuffed Pork Chops

From Campbell's

Campbell's® Condensed Cream of Mushroom Soup and ranch salad dressing combine to make a perfectly seasoned sauce to serve over golden, juicy pork chops and rice.

Creamy Ranch Pork Chops and Rice

From Campbell's

Sure to become a family favorite, this quick cooking casserole combines cubed cooked ham, noodles and tender onions blended with a creamy cheesy sauce.

Pennsylvania Dutch Ham and Noodle Casserole

From Campbell's

A mustard-spiked cheese sauce cloaks ham and broccoli, and is stirred into pasta. It's a recipe for a quick-cooking family favorite!

Ham and Pasta Skillet

From Better Homes and Gardens

This pork chop dinner, made just for two, is ideal for a busy weeknight.

Wednesday Night Pork Chops

From Better Homes and Gardens

This is no ordinary roast with potatoes. Made with a tangy, creamy sauce of cream cheese seasoned with ranch dressing, this one-dish meal stands in a category all its own.

Ranch Pork Roast

From Ladies' Home Journal

The sofrito is delicious with this roasted pork but it would also be a flavorful addition to soup, pasta sauce, or salsa.

Spicy Pork Shoulder Roast and Sofrito Rice

From Fine Cooking Magazine

Pork Medallions in Mushroom Marsala Sauce

From Food & Wine

Taylor Boetticher, founder of the Napa charcuterie company Fatted Calf, roasts this bone-in pork loin the best way possible: by cutting the loin off the rib bones (which any butcher should be able to do), rubbing the meat with a bright mix of fresh herbs and garlic, then tying the bones back on. The ribs themselves help to keep the meat moist in the oven. They also become especially crisp and succulent; pass them alongside the roast for guests to eat with their hands.

Pork Loin Roast with Herbs and Garlic

From Food & Wine

Champagne vinegar, made from Chardonnay and Pinot Noir grapes, gets its rich, mellow flavor from being aged in oak barrels, like wine. David Page uses J. LeBlanc Champagne vinegar (available from lobels.com) to braise this luscious bone-in pork shoulder that's also flavored with cumin, coriander, and mustard seed.

Pork Braised in Champagne Vinegar

From Pace Salsa & Picante

Pork tenderloin bakes quickly, so it's great for the weeknight rush...but this recipe is so good, it's perfect for company too!

Citrus Picante Roast Pork

From Better Homes and Gardens

Add pizzazz to your weeknight dinner with this recipe of pork, onion, potatoes, and tomatoes.

Pork and Potatoes with Tomato Relish

From Fine Cooking Magazine

I like to leave some fat on the outside of the pork because it browns beautifully and bastes the roast. I also make sure the pork sits in the brine for at least 8 hours but preferably 16 to 18 hours for the juiciest results. Finally, I scatter wedges of fennel and apple in the pan to absorb the wonderful drippings during cooking. They also prevent the glaze from scorching on the bottom of the pan. The point of this dish is to serve the pork loin on a special night with ample leftovers to make zesty, weekday meals like Grilled Roast Pork Cubano Sandwiches, Chinese Pork & Mushroom Wraps, and New Mexican Pork & Green Chile Stew.

Roasted Pork Loin with Maple-Mustard Crust

From Better Homes and Gardens

Hours of simmering tenderizes the pork shoulder to perfection. We have added squash, parsnips, carrots, and mushrooms for a satisfying one-pot meal.

Pennsylvania Pot Roast

From Pace Salsa & Picante

A sophisticated, savory sauce of balsamic vinegar, molasses, Worcestershire, coffee and cocoa provides the magic flavor for these grilled spareribs.

Black Magic Ribs

From Betty Crocker

Try this country-style pork ribs recipe from Betty Crocker.

Chili-Orange Country-Style Ribs

From Food & Wine

Before cooking the locally raised Berkshire pork they sell, butcher-shop owners Jessica and Joshua Applestone like to brine it for a few hours in a mixture of juniper berries, orange zest, and peppercorns to help season the meat and keep it juicy. Then Jessica Applestone recommends cooking it simply with a sprig of rosemary. "Salt, pepper, and flame is all you need. Why lose the beauty of the meat by adding more?" she says. The brine works well for a number of pork cuts, including rib chops, loin chops (bone-in or boneless), tenderloin, and ribs.

Juniper-Brined Double-Cut Pork Chops