These grilled pork tenderloins with mango-pineapple salsa are perfect for summer grilling. Because of their size and tenderness, you will use an indirect method to grill them after searing. While the grill is heating up, make the sweet-tangy salsa.
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This slow cooker honey mustard pulled pork is so punchy and sweet, and the glossy sauce clings nicely to the pork. Serve on slider buns.
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This overnight breakfast casserole is pretty and colorful, with a good balance of vegetables and sausage, tender eggs, and hash browns. It's easy to put together, and makes enough for a crowd.
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Chef John's sweet potato and bacon pizza is perfectly balanced, with sharp lemon, savory bacon, spicy jalapeno, and a kiss of rosemary to contrast with rich sweet potato.
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These creamy sage and garlic pork chops are browned in oil flavored by first frying fresh sage leaves. The chops then simmer in a quick pan sauce of cream and wine, seasoned with garlic and rubbed sage. The final dish is garnished with the crumbled fried sage leaves. Sage can be pungent or very mild, so adjust accordingly.
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With tender pork and crisp veggies coated in a sticky, sweet stir fry sauce, this Pork Stir Fry will be one of your go-to meals when craving takeout!
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Hi! I know what you are thinking- OMG- I’m not sure if your an evil genius or this is totally disgusting. I get it. Let me tell you a little more about this creation and I might be able to sway some of the naysayers. A sweet and spicy Pulled Pork Sandwich.
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Simple brine for pork chops can be as easy as dissolving salt in water or as complicated as an overnight process of an herb-infused brine and a quick pan fry.
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Dijon Pork Chops are another one of my fond childhood recipes. Zesty Dijon mustard, lemon juice and Worcestershire sauce add so much flavor to the meat, you won’t even need to baste or add more sauce when eating.
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Wait… you have this beautiful piece of meat and you are going to cook it HOW? Meet Butter Sage Pork Chops, foodie friends. A meal the whole family will love.
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This simple braise is a mainstay along the coast of Portugal. With clams from the sea and pork from the nearby mountains, it speaks to the landscape, and diet, of Portugal itself. Its garlicky broth pairs well with crusty bread and dry Portuguese wine.
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It’s important to make sure that the pork roast has enough air circulating around it (especially underneath) as it cooks, so use a roasting pan fitted with a rack to elevate the meat as it cooks.
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