Pork

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  • Double Cut Pork Chops with Peach Ketchup - Anolon

    Double Cut Pork Chops with Peach Ketchup

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    When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).

  • Soy Braised Pork Belly recipe

    Soy Braised Pork Belly with Chinese Steamed Buns

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    One of the keys to the deep, savory flavor of the of the braise is what’s known as “thin” or “superior” or “premium” soy sauce. It is also occasionally referred to as light soy sauce—but don’t confuse that with low sodium! Thin soy sauce is actually saltier and lighter in color than regular soy sauce. Buy the buns at your local Chinese market: look in the freezer section for folded, not round, buns.

  • Spice Rubbed Pork Chop with Blueberry Maple Rosemary Sauce

    Spice Rubbed Pork Chop with Blueberry Maple Rosemary Sauce

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    Blueberries are a surprising complement to the spice rubbed pork chops. There’s a subtle sweetness to the blueberry sauce, but don’t expect it to be overpowering. It’s more savory-salty than sugary-sweet. Don’t skip the brine, as it insures a super juicy pork chop.

  • Pork Chops with Pineapple and Papaya Salsa

    Pork Chops with Pineapple and Papaya Salsa

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    Everyone knows that ham and pineapple are a given! But don’t overlook pork chops or tenderloin. A fresh and vibrant salsa with pineapple and papaya, crispy chunks of cucumber and fennel and a touch of chili heat make for a wonderful combination. I’ve added a sweet and sumptuous glaze for the pork with 5-spice and honey to round out the flavors!

  • BBQ Pork Ribs recipe SilverStone Microwave Pressure Cooker

    BBQ Pork Ribs

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    Tender and savory ribs in less than 30 minutes. Serve this classic dish at your next barbecue!

  • Dukkah-Pork-Loin-2

    Dukka Encrusted Pork Loin

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    Dukka is an Egyptian spice blend that is easy to make at home and works well with meat like pork or lamb. A simple toasting of hazelnuts along with coriander, cumin and sesame seeds and you have an easy elegant meal that will impress your family or loved ones.

  • Pork Shoulder Roast

    Pork Shoulder Roast

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    Pork shoulder is one of my all-time favorite cuts of meat – it's so versatile. You can cook it for a shorter period of time for sliced pork, cook it longer for shredded or pulled pork. You can roast, braise or smoke it. You can cut it in small chunks and make stew. This time, we’re looking for very tender pork for barbecue pork sandwiches.

  • Lemon Thyme Pork Chops with Quinoa, Asparagus and Red Peppers

    Lemon Thyme Pork Chops with Quinoa, Asparagus and Red Peppers

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    Perfect for spring, these easy pork chops are full of great lemon and thyme flavor, served over quinoa and sautéed crisp spring vegetables.

  • Pork Tenderloin with Chimichurri

    Pork Tenderloin with Chimichurri

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    The Chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

  • Pork Parmesan

    Pork Parmesan

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    Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork to room temperature and finish in the oven for the final 10 minutes of cooking, or until they’re heated through.

  • Pork Chuletas with Salsa Criolla

    Pork Chuletas with Salsa Criolla

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    This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat of this fried pork chop.

  • Staten Island Pulled Pork Parm Sliders

    Staten Island Pulled Pork Parm Sliders

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    Marinara – the name alone conjures up visions of southern Italy. And south of Manhattan you’ll find Italian-American communities that comprise nearly one-third of Staten Island, but who’s counting. Everyone eats Italian, and everyone says, “sauce” like cousin Vinny. So here you go – pork sliders with sauce & parm.

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