Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Perfect Pork
    Lost? Site Map
    food image

    259 recipes in

    Perfect Pork

    Herb Roasted Pork Loin and Potatoes Recipe and Photo by cookin-jo
    « Previous 1 2 3 4 . . . 11 12 13 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    28 Reviews |  By Bev

    This is the recipe my Mom concocted years ago for barbecued ribs. This is the only recipe we ever used! It is different in that you add preserves to the sauce to give it a sweet taste. Watch out! It can become habit forming! The amount of preserves used would be determined by the amount of sauce made. For the recipe listed I would use enough preserves to make the sauce thick, probably about 1/2 to 3/4 of a small jar. You can use apricot or peach, whichever you have on hand or prefer. One tip for grilling: The sugar in the preserves tends to burn on the grill quickly. To avoid a real clean-up mess, use the sauce at the end of the grilling. When using this recipe for Pulled Pork, omit preserves -- This will give you the perfect sauce for Pulled Pork!

    Recipe #26794

    This herb rub, by way of Biba Caggiano, is used throughout Emilia-Romagna. It's wonderful on roast chicken or pork or tossed with roasted potatoes in their last ten minutes of cooking. It will keep in a tightly covered jar in the fridge for several weeks.

    Recipe #150610

    I love finding new and easy recipes that are also inexpensive and quick. This pork chop recipe is all that and more! This serves two people but is very easy to double. From my local paper.

    Recipe #89089

    I like this one just because it's so easy. A few minutes on the skillet, and dinner is served!

    Recipe #219907

    I have a good friend who fixes these for church potluck dinners. He gets up early to make a large pan and he never has any leftover. So easy and cheap! I toss everything in a ziploc bag the night before, and they will fall apart when cooked. These can be placed in a ziploc bag with the dressing marinade and frozen, then simply defrost overnight in the refrigerator and cook as usual.

    Recipe #97695

    This is so much easier to make than it is to say! I made this once when experimenting in the kitchen, and now we have it once a week. An excellent dish when you're short on time but need to impress!

    Recipe #218312

    Easy, quick and delicious. These spicy and tender cutlets are good enough for company. Serve with crusty bread, a leafy salad and buttered pasta with a bit of the sauce on top.

    Recipe #93644

    64 Reviews |  By ATM 67

    My sister learned the basic flour mix from her former mother-in-law, who grew up in Carruthersville, Missouri. My sister kept hearing Emeril say how well garlic went with pork, so she added it to her seasoning mix. My dad still swears that my maternal grandmother (his former mother-in-law) made the best fried chicken ever. Born in 1919, she was the eldest daughter, and second of ten children, raised on a farm outside the town of Black Oak, Arkansas. Even after my parents divorced, Dad was occasionally invited to eat Grandmommy's fried chicken. He always relished those meals, and still talks about them today. My grandmother never told anyone, except my grandfather, her secret to breading her chicken, but she did tell my sister her trick to frying it. My sister has incorporated that method into her pork chop recipe.

    Recipe #128503

    Recipe #169062

    Great "friends in the backyard" recipe. Be sure the chops are at least an inch thick to ensure a moist, tender meat. From Heart and Soul Cookbook from the Junior League of Memphis.

    Recipe #182944

    Makes about 1/4 cup of rub.

    Recipe #126653

    7 Reviews |  By cylee

    Recipe from package of pork chops.Prep time does not include marinating time. You can alternately use dried chipotle, just rehydrate in hot water for about 15 mins and then chop. I actually like this better as a marinade for pork tenderloin.

    Recipe #324162

    Try it, it's worth it! Easy enough for a week night, but has Saturday dinner written all over it!

    Recipe #403254

    Nothing could be simpler than this recipe, and it's great because you can start marinating it the night before, or in the morning, and then all you have to do at dinnertime is take the pork chops out of the bag and grill them. Note: the time listed does not include the time for marinating.

    Recipe #429109

    I'm adding this dish in response to the Eater's Digest article on 5 ingredients or less. This is so simple it doesn't seem to really be a recipe. It's also the only way my DH wants pork chops.

    Recipe #236520

    I found this one on the internet. It is very close to the Pork Medallions I order in my favorite Greek Restaurant.

    Recipe #205365

    3 Reviews |  By Nif

    A pretty basic recipe that the kids still love. You can dress it up with some sauce, more herbs or maybe some sauteed onions? Serve with potatoes, rice, pasta and some veggies. Enjoy!

    Recipe #360140

    This recipe came from the Better Homes and Gardens Cookbook. My husband is a "meat and potatoes" man, and he likes it a lot.

    Recipe #23585

    25 Reviews |  By Rita~

    I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.

    Recipe #138131

    Quick and easy supper entree from TogetherForDinner.com. Use fresh lemon juice for the best flavor.

    Recipe #138411

    « Previous 1 2 3 4 . . . 11 12 13 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites