Search Results (3,020 found)
cooking.nytimes.com
This savory French-Canadian meat pie combines ground pork and warm spices with chunks of braised pork shoulder and shreds of chicken or turkey But you could make it with leftover brisket, with venison, with smoked goose or ham Traditionally it is served with relish or tart, fruity ketchup — I like this recipe for cranberry ketchup best, though I use a splash of fresh orange juice instead of the concentrate it calls for. “I’ve never had a slice of tourtière and spoonful of ketchup and not liked it,” David McMillan, the bearish chef and an owner of Joe Beef in the Little Burgundy section of Montreal, told me
www.foodnetwork.com
Get Slow-Cooker Pulled Pork Sandwiches Recipe from Food Network
www.allrecipes.com
Pork chops are simmered in a slow cooker with a flavorful tomato-based sauce for a warm and filling dinner for the whole family.
www.foodnetwork.com
Get Pork Tenderloin With Melon Salad Recipe from Food Network
www.allrecipes.com
My mother-in-law made a large batch of sauerkraut one summer and to use it up, we invented this (both out of hunger and necessity to use up all that sauerkraut!) It takes just seconds to throw in your slow cooker and you come home to a yummy dinner.
www.allrecipes.com
Oven-fried pork chops coated in a nicely-seasoned breading are ready in about 1 hour and will be a crowd-pleaser in your family.
www.allrecipes.com
Teriyaki pork tenderloin, mandarin oranges, and sugar snap peas make up this recipe for a delicious weeknight orange pork stir fry.
www.allrecipes.com
Chef John's recipe for traditional pork wonton soup, with shiitake mushrooms and bok choy, will warm you up on a cold evening.
www.allrecipes.com
This is a pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in heaven!
www.allrecipes.com
My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
cooking.nytimes.com
A '90s-restaurant-style dish that came to The Times from Matthew Kenney, a chef whose career soared in that decade, these pork chops make for a dinner that is as steady and simple as it is elegant and rich The chops are broiled beneath a glaze of maple syrup and balsamic vinegar, then served with soft apple slices and a dusting of Clinton-era nostalgia: chopped pecans and candied ginger (Polenta is the perfect accompaniment -- stir in some goat cheese and rosemary instead of the more typical butter and Parmesan.)