A flavorful pan sauce made from orange juice, Dijon-style mustard, honey and rosemary takes pork cutlets from dull to delicious with very little effort.
Crumbled Italian sausage, garlic, onion, diced tomatoes, fresh basil and mozzarella cheese make a sloppy joe-style filling for toasted torpedo rolls.
Crumbled Italian sausage, mushrooms, sautéed spinach, tomato, provolone and gorgonzola cheese combine on a French-style round roll for a satisfying hand-held dinner.
Pork tenderloins crusted in cinnamon, coriander and brown sugar are sliced into medallions, pan seared and topped with a Cranberry-Orange Port Sauce make an elegant entree.
Pan-seared pork chops served with egg noodles tossed with a sweet-savory combination of sautéed cabbage, apples, onion and thyme.
Thin-sliced boneless pork chops are shallow-fried and topped with a quick, creamy sauce flavored with capers, onions and Dijon-style mustard.
Crumbled Gorgonzola cheese and juicy, ripe pears make a sweet and savory topping for quick-cooking, butterflied pork chops.
Ground pork, boldly seasoned with garlic, onion and cinnamon is served with a sweet and sour dipping sauce, steamed rice, lettuce and tomatoes.
Lasagna, richly flavored with pancetta and portobello mushrooms is a great make-ahead dinner for a crowd.
Pork tenderloin seasoned with a bit of allspice and a pinch of cloves makes a nice change from beef in this easy, creamy stroganoff recipe.
Tender, sautéed medallions of pork tenderloin are delicious served with creamy braised fennel finished with a bit of blue cheese.
Flavorful, bone-in pork chops are pan seared in a garlic flavored oil and deglazed with balsamic vinegar to add some tangy zing.