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Pork: The Other White Meat

Pork is my favourite meat, next to chicken. It features prominently in German and Eastern European cooking, which is what I mostly ate growing up.
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The RSC#10 contest ingredients inspired this tangy Mediterranean sauce for pork chops. It turns out like a chutney or salsa. Beautiful, easy and gourmet.

Recipe #243405

This recipe was in last month's Canadian Living and it looked so good, I had to try it. And believe me, it is good! I used another type of white wine since I am not a white wine drinker, I didn't want to go out to buy another bottle just for a recipe. It still turned out great. The leftovers make a wonderful sandwich.

Recipe #466128

2 Reviews |  By Irmgard

This Michael Smith recipe is delicious, easy to assemble and very forgiving. I found myself low on brown sugar so substituted maple syrup to make up the difference. The ribs turned out great and the leftovers reheat very well.

Recipe #449256

A recipe from my aunt, this has become a family favorite.

Recipe #43920

Medallions of pork bake on creamy risotto. This risotto method cuts both the usual cooking and stirring times. From Canadian Living Magazine.

Recipe #447631

4 Reviews |  By WiGal

DH and I love pork chops-even better than steak--LOL! This is a simple, homey old standby. I have made this at different oven temperatures to fit in with the rest of my oven meal. Love oven meals. At 350 degrees I bake for 1 hour, 325 degrees about 75 minutes, and at 400 degrees about 45 minutes.

Recipe #281650

This recipe from the Dairy Farmers of Canada is absolutely yummy and can be easily divided in half to serve fewer people. Serve with mashed potatoes or buttered egg noodles to take advantage of the delicious sauce.

Recipe #444919

This stew of sausage and lentils is delicious served with mashed potatoes.

Recipe #443942

I like this recipe from Canadian Living. You can marinate the ribs for as little as one hour or as long as 24 hours and they don't require long precooking like some other rib recipes do. They do, however, require a full hour on the barbecue, so make sure your tank is topped up!

Recipe #432854

You can make this recipe with either boneless or bone-in pork chops. The sauce is bursting with flavour yet not too spicy.

Recipe #432867

A traditional portuguese dish.

Recipe #20662

This recipe was in a cookbook which I purchased for a fundraiser. It is very easy to make and is perfect for that special dinner for two, although it makes enough for four servings. I am including the recipe for the accompanying sauce, although my husband and I both feel that it doesn't really need a sauce.

Recipe #405813

I just love this sauce, and it is so easy to put together, too. Though I haven't tried it with chicken yet, I think it would be great with 4 chicken breast fillets substituted for the pork chops--simply increase the simmering time (in step number 6).

Recipe #108467

From "Gary Rhodes' Local Food Heroes".

Recipe #420749

A delicious variation of the Hungarian favourite made with pork tenderloin.

Recipe #418138

This yummy recipe from the Canadian Living website can be made with either sweet or hot Italian sausage.

Recipe #415627

This version of the French classic is by Sara Moulton, a Canadian chef who specializes in French cuisine.

Recipe #408666

This scrumptious recipe from the Canadian Living website is easy enough for weeknights but fancy enough to serve to guests.

Recipe #405817

1 Reviews |  By Irmgard

This beautiful roast is the creation of Canadian chef Anna Olson. I made it for Sunday dinner for my husband and myself but it is definitely dinner party fare!

Recipe #398858

This delicious stew recipe comes from "Williams-Sonoma Italian Favourites". The recipe suggests serving it over polenta but since I myself don't care for polenta, mashed potatoes make a good substitute.

Recipe #387017

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