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Oink Oink

Recipes for pork
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Using a spiral-cut ham and adding this glaze makes for a delicious ham with a wonderfully aromatic, sweet, glaze. Using the water bath to raise the ham temperature before you begin cooking and then using an oven bag to cook the ham (techniques borrowed from Cook's Illustrated) guarantees that every slice is moist and delicious.

Recipe #366252

85 Reviews |  By PanNan

These chops are so easy and very tender. It's based on a recipe in the Mama Dip's Kitchen cookbook. Be sure to follow the important steps of letting the chops rest with the salt and seasoning before cooking, then browning the sides slowly, followed by a covered "rest". Mama Dip is a traditional Southern U.S. cook, chef, restauranteur and cookbook author.

Recipe #68063

These thick, moist, juicy chops can be marinated any where from 3 to 5 days, so it is a breeze to be so organized. I got this recipe from Bon Appetit, but found that there was way too much sauce needed, so I pared the recipe down and added some extras

Recipe #179258

From www.TopSecretRecipes.com. Copy Cat Recipe. I received a ton from my mom.. Here's another...I haven't adusted anything :O) On some I had to guess on the time and servings if I haven't tried them.

Recipe #157144

104 Reviews |  By Tebo

Easy, simple and fast. Scalloped potatoes go very well with these chops.

Recipe #12134

I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.

Recipe #20574

This couldn't be easier and it's so delicious. Serve it up with some corn on the cob and watermelon, and you've got the perfect summer dinner.

Recipe #236553

We love the mustard based sauce of Mid-South Carolina, but feel free to use your favorite.bbq sauce. Parts and pieces of this recipe come from Cook's Illustrated. Serve on homemade buns . . . Recipe #318739 with your favorite cole slaw!

Recipe #322422

This is a recipe from Alton Brown on the food network, the regular recipe stated 1 cup salt but I cut it down to 3/4 cup you could even reduce the salt down to 1/2 cup but go ahead and use the 1 cup if you wish, remember kosher salt ONLY or you will not be able to eat the chops, and only brine the pork for 2 hours, NO MORE than that! You can use less than 5 large thick-cut pork chops or you might be able to fit more pork chops than five, just make certain that the meat is completely covered with the brine though.

Recipe #191816

I looked all through this site to find something new to do to my ham steak, and I was amazed that I didn't find something even similar to my own glaze. Just thought I would post it for you. It's mouth-watering good!

Recipe #133634

Over the year's people have called me Simpy, hence the recipe name. About 10 years ago, I have never heard of Carnitas, I had it one time in a restaurant and wanted to make it all the time. I found out how easy it was and just put my own twist on it. This is a very easy dish to make and very delicious.

Recipe #202935

Cilantro, also known as coriander, is a signature spice in Mexican cooking. In this recipe it combines with lime to add zing to pork tenderloin, a sensational main dish for an elegant dinner.

Recipe #9746

69 Reviews |  By Tish

This is so quick and easy. I love it when you can cook a good dinner and still be able to spend some time with the family!

Recipe #17225

3 Reviews |  By lazyme

This simple sauce is great with ham. Measure and nuke and you're done.

Recipe #178153

Adapted from Chez Panisse Café Cookbook, by Alice Waters and found at thesplendidtable.com. This is fantastic and really makes meat juicy and subtly-spiced/flavoured. It acts as a marinade and a cure at the same time, producing pork a bit like a mild ham. A pork loin or shoulder will need to sit in brine, completely submerged, for about 5 days; large chops will be ready in 2 or 3. Cooking time is not realistically reflected in this recipe as it depends on what you are cooking (whole loin or chops). Cooking times are indicated in instructions, though.

Recipe #187993

Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.

Recipe #157964

I love these! I don't even eat BBQ ribs anymore because of these, maybe one day I'll branch out but these are too good!!!!!

Recipe #123438

I love this recipe because it is so easy and it calls for hardly any ingredients, and I always have these ingredients in my pantry. This recipe came from a good friend's mother, who was always asked to bake the ham for get-togethers and family dinners. Now I get those requests. People who ordinarily aren't too fond of ham rave over this one. After I carve, I spoon a little of the glaze over the meat in the platter - yummmm!

Recipe #46922

This is a recipe I got from my good friend Mabel many years ago. It is lovely served with crisp crackers. I usually make it at least once during the holiday season. It's also a good way to get rid of some of that leftover ham. Plan ahead as it needs to chill overnight. (times do not reflect this)

Recipe #138485

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