Cuisine: Pork
Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata
Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata is a comforting and flavorful one-pot meal. Thick, bone-in pork chops are seasoned and seared before being braised. The chops are simmered slowly in a sherry and chicken stock, along with onions, rosemary, and bay leaf. This long simmer ensures the pork is very tender, often described as "nearly falling off the bone," and creates a rich, savory broth. Canned butter beans are added toward the end of the cooking process to warm through and soak up the flavors of the sherry-infused broth, adding a creamy texture to the dish. It’s topped with this bright Gremolata, which is a mix of finely chopped almonds, parsley, lemon zest, and garlic. It adds a crunch and nutty flavor, cutting through the richness of the pork and broth.
By - Prep: 15 mins
- Cook: 2 hrs 30 mins
- Yields: 4 Servings
Danish Puff Pork Chops
I'd never heard of this dish, but it sounded so interesting that I simply had to make it. Danish Puff Pork Chops use boneless pork chops and topped with a thick sauce made of butter, flour, milk, egg, sharp cheddar cheese and finely minced onion. It’s then spooned over seared pork chops and then baked. As it bakes, it sets and creates a slightly puffed, flavorful crust. Despite their name, Danish Puff Pork Chops are not a traditional Danish recipe. They are considered a comfort food classic that originated in the midwest of the United States. It's unique and absolutely delicious!
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 Servings
Pork à l’Orange
This Pork à l'Orange is a classic and elegant dish that uses small pork tenderloins. Thanks to its petite size, pork tenderloin is easy to flavor and cook. The vibrant, citrusy orange sauce is a balance of savory and sweet, with a hint of tanginess from the orange. The sauce is simmered into a thick luscious sauce that gets drizzle onto the roasted pork. This recipe is pretty flexible and you can use 1-2 very small pork tenderloins, or one medium-large pork tenderloin. Pork can be slightly pink, though it should reach 145° F. Don't overcook the pork! It should reach an internal temperature of 145°F and can have a slight pinkness in the center to remain tender.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Ragu Bianco (White Bolognese Sauce)
Unlike the classic red Bolognese, Ragu Bianco, or white Bolognese sauce, is a rich and flavorful Italian creation distinguished by the absence of tomatoes. Originating most likely in northern Italy, its three-hour simmer on the stovetop allows the subtle and nuanced flavors of the meat and other ingredients to truly meld and shine.
- Prep: 15 mins
- Cook: 3 hrs
- Yields: 4 - 6 Servings
Pork Chops in Lemon-Caper Sauce
Tired of boring pork chops? It's time to elevate your weeknight dinners! These Lemon Caper Pork Chops are a simple yet incredibly flavorful dish. These tender, juicy chops are smothered in a rich, savory sauce made with bright lemon and briny capers. Easy to prepare and guaranteed to impress, this dish is a must-try!
- Prep: 10 mins
- Cook: 35 mins
- Yields: 4 Servings
Coca-Cola Carnitas
Coca-Cola Carnitas is a popular way to make carnitas. The Coke adds a unique sweet and slightly tangy flavor to the pork. The acidity in the soda helps to tenderize the pork, making it incredibly flavorful and easy to shred and the sugar in the coke helps to caramelize it to help make it crispy. You can use it for tacos, burritos, quesadillas, nachos, or even salads. Serve in warm corn tortillas with toppings like chopped onions, cilantro, salsa, and lime. This recipe uses a slow cooker, which makes it easy.
- Prep: 20 mins
- Cook: 8 hrs
- Yields: 12 Servings
Pancetta and Leek Risotto
I'm a risotto enthusiast with a collection of recipes, but this Pancetta and Leek Risotto caught my eye due to its perfect portion size for two. Leeks are truly magical; their delicate sweetness caramelizes beautifully and pairs exceptionally well with the salty crunch of pancetta. It's a match made in culinary heaven.
By - Prep: 15 mins
- Cook: 30 mins
- Yields: 2 Servings
Pibil-Style Pork Chops
These Pibil-Style Pork Chops are inspired by the Mexican dish cochinita pibil. The recipe comes from Asada: The Art of Mexican-Style Grilling, by Bricia Lopez. The sauce is a blend of spices, citrus juices, and achiote paste, which gives it a rich, reddish color. It's a complex blend of smoky, spicy, citrusy, and earthy flavors. While traditional cochinita pibil is slow-cooked in an underground pit, these pork chops are cooked on the grill.
- Prep: 25 mins
- Cook: 25 mins
- Yields: 6 - 8 Servings
Spaghetti with Prosciutto, Parmesan and Peas
My husband Eric and I have been making Spaghetti Carbonara for years. It's what we have when the is 'nothing to eat'! I saw this recipe for Spaghetti with Prosciutto, Parmesan and Peas from Milk Street Magazine and knew we had to make it. It supposedly was the signature pasta of Pope Pius XII. It's quite different from our go-to standard Carbonara recipe. I have to say, it's delicious, though more subtle than the saltier bacon-infused version. I think the late Queen Elizabeth would have liked it, due to the fact that garlic isn't even mentioned.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 - 6 Servings
Pork & Green Bean Stir-Fry
This simple Pork and green bean stir-fry is an easy dish that's perfect for a weeknight meal. The pork, and green beans get stir-fried with this sweet savory sauce consisting of apricot jam, soy sauce, sesame sauce, and chili-garlic sauce.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
