This flavorful brined pork dish will knock your socks off.
Author: OxPatchReb
Looking for a sheet pan dinner for two? Toss chorizo sausages, potatoes, and vegetables together in a single sheet pan for a quick and easy weeknight dinner with a Spanish flare.
Author: Fioa
You will want to grill this over indirect heat. What I do is light one side of my grill and then place the tenderloins on the other side. You do not want the flame directly under the meat.
Author: Kim127
Make and share this Pork Scallopini With Garlic and Mushrooms recipe from Food.com.
Author: Jinkster
I'd like to say this is a Russian recipe, but it's not really true. Shashlyk, a type of kebabs, came to Russia from the Caucasus, primarily from Georgia. But it's immensely popular all over Russia and...
Author: Andrei_Utkin
Make and share this Pork Cottage Roll & Cabbage recipe from Food.com.
Author: Lois M
Gnocchi, sausage, mushrooms, and spinach come together in this rich and creamy one-skillet dish.
Author: Soup Loving Nicole
This recipe was given to me by my mom when I first began cooking in law school. It is SO easy and enjoyable for all ages.
Author: lawtiger
Plan ahead the pork needs to marinade for a minimum of 12 hours. Use this marinade for 2 pork tenderloins or 6-8 pork chops. You can reduce the bourbon to 1/3 cup but 1/2 cup is better!
Author: Kittencalrecipezazz
Not sure where this recipe came from, but I cooked it at the beach one summer with a friend and it became a tradition every time we returned (and lots of times at home, inbetween). This is a savory roast....
Author: Epi Curious
Make and share this Green Chile Pork Chops recipe from Food.com.
Author: Engrossed
Make and share this Maple Syrup Pork Chops recipe from Food.com.
Author: Sassy in da South
This recipe is known by different names in different countries. In the Czech Republic this dish is known as veprova pecene. In Poland, it is called pieczen wieprzowa. The cooking time depends on the size...
Author: Molly53
Author: Douglas Rodriguez
Author: Amelia Saltsman
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard...
Author: SarasotaCook
This baguette sandwich combines salty prosciutto slices and olive tapenade with creamy mozzarella slices.
Author: Nancy Silverton
Braise thin pork chops in an apple-based gravy to keep them juicy and flavorful. I had trouble indicating the amount of apple, it's one large granny smith or 2 small.
Author: SweetSueAl
These have a really good sweet onion BBQ sauce on them. At first I thought that 1/4 c. would be way too much onion, but it cooks in really well, and the sauce isn't overpowered by them at all. The original...
Author: KaDo2609
This is the kind of over-the-top meal guests will talk about for days afterward, and it's actually much easier to prepare than it might seem. Lobster, ground pork, and a host of Asian condiments create...
Author: Paul Grimes
These are great for outdoor grilling. Simple and very tasty. The glaze at the end gives them a lot of concentrated flavor.
Author: Ken from CA
These are a hit at my house for even those that aren't fans of baked beans. I think it's the bacon that adds the x-tra somethin somethin. Or maybe the french fried onions. This can also be done in the...
Author: CoffeeB
I made up this recipe a couple of nights ago and didn't measure anything as I went along. It was so tasty that I thought I would post it here. All the measurements are approximations, so adjust them as...
Author: Kelly A
5-Ingredient Fix Contest Entry - This is my tasty version of a popular appetizer served at a local restaurant. The crispy yet chewy "baskets" made with the shredded potatoes (hashbrowns) takes this side...
Author: Souxie
Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and...
Author: Gingerbee
These Italian style pork chops are moist, tender, and delicious. Serve with a tossed salad and garlic bread for an impressive dinner that you're sure to enjoy!
Author: TGirl
Author: Paul Prudhomme
Skip the same old boring barbecue sauce and opt for a sticky malt vinegar, bourbon, and maple syrup glaze to slick up these boiled-and-baked pork ribs.
Author: Donna Hay
Editor's note: The recipe and introductory text below are adapted from Elizabeth Karmel's Web site, girlsatthegrill.com. This is the dish that started my love affair with grilling and barbecue. Growing...
Author: Elizabeth Karmel
I was tired of the same old, same old doings with a leftover pork roast, so tried this out one night for dinner. Now we're hooked on 'em!
Author: Judy in Delaware
Sage-seasoned sausage balls get dressed up with a nice tangy sauce. Reheat before serving.
Author: Tom
These are Oprah's favorite ribs. No stiky sweet sauce here! The ribs are marinated in a dry rub of spices and garlic and jalapeno peppers for 2 days (hence the 2 day Prep time) and slow roasted in a low...
Author: yooper
A simple way to prepare duck breasts without the 'gamey' taste. Serve with wild rice and fresh bread for a special meal.
Author: TRIBOYS
Yes, I know there are other tomato sausage pasta recipes here, but this one is a bit different and by far my favourite! The semi sundried tomatoes and sage add a lot of flavour; any pasta can be used....
Author: currybunny
Make and share this Chinese-Barbecued Pork Tenderloin recipe from Food.com.
Author: DailyInspiration
From Rival Crock Pot Slow Cooker Favourites. This fork-tender pork roast can be served on top of rice or in a sandwich on a crusty bun.
Author: Irmgard
This is a hearty, "warm you up" dish that my grandma used to make. it is one of the few things that i remember her making as she lived far from us and i only saw her once a year. Enjoy.
Author: polly salama
If you love pasteles, you're gonna love this recipe for pastele stew. Tender pork chunks infused with classic Puerto Rican flavors of ginger, onion, cilantro, and achiote. Perfect anytime, but especially...
Author: Relle