Grilled Pork Chops with Anchovies and Swiss Chard by Dominick Chirichillo

Most tasters couldn't detect anchovies in the marinade for the pork and were pleasantly surprised to learn that they actually liked the hint of pungent saltiness. One secret is to let the chops marinate at room temperature for 30 minutes, which yields juicier meat after grilling.

Bucatini or Spaghetti alla Amatriciana by CHEFMAURIZIO

Start today with a plate really known throughout Italy and beyond. A simple dish, but few can do. "Bucatini all 'Amatriciana", must be very well the classic spaghetti. This fantastic first course, has an ancient history. Everything comes from the creativity of pastors Rieti, near the "Village of Amatrice." In practice, the border…

Cuban Pork Hash by Brett Ede

Cumbed Pork Steaks with Sweet Banana Relish by Brett Ede

Pulled Ranchero BBQ Niman Ranch Pork by Percy Whatley

Bourbon Glazed Pork Chops & Sauteed Rainbow Swiss Chard by Lacy DeVeney

Pork chops marinated in bourbon & broiled to perfection with a side of sauteed rainbow swiss chard & mushrooms atop a creamy layer of Parmesan grits.

Grilled Blue Cheese Stuffed Pork by Patti Fisher

Patti found a huge, (13lb.) extra lean pork loin on sale; we named it “porkenstein”. Ken cut it into three pieces and this is our first recipe with this hunk. The strong flavor of the blue cheese permeated the pork and the fresh spinach added color and hid a nice healthy veggie. Just for fun we used our new Big Dick’s Margarita rub…

Honey Mustard Country Ribs by Patti Fisher

Honey Mustard Country Ribs, sometimes when you do a recipe everything comes together just right. It’s better than just good! This is one of those recipes. Our Honey Mustard Country Ribs is one of those times. They were tender, juicy and full of flavor because we used our Date Night Doins seasonings and honey mixed with Briggs True…

GRILLL-A COUNTRY STYLE RIBS by GARY ESTESS

WE FIXT THE RIB LAST NIGHT THEY WERE GOOD

Feta Fig Squash stuffed PORK roll by Foodessa

Along with welcoming a new squash breed into my cooking, this particular stuffing turned this rolled Pork tenderloin into a special delicacy. The textures and flavours of: Dijon mustard, dried figs macerated in Port and mild Feta cheese...all blended incredibly. For a dedicated post...refer here:…

Spiced Pork Tenderloin with Wilted Arugula by Dominick Chirichillo

FAST...HEALTHY...MAKE AHEAD

20 minute pulled pork. by Bob Blanchard

This is a recipe I just came up with. I used the Pampered Chef Deep Covered Baker (Thanks Kayla) but I'm sure you could use any covered microwaveable dish.

CARNE GUISADA MEAL FOR DAYS by GARY ESTESS

THIS IS RECIPE THAT YOU CAN EAT MORNING, NOON, AND NIGHT. HOW MANY FOODS CAN YOU DO THAT. EVERY ONE LIKES IT. SO EASY. YOU CAN FIND THE MEAT ALREADY SEASON IN THE STORES DOWN IN TEXAS AND MANY PLACES. IT A MEAT, CRAVY ONIONS AND COMINO REMEMBER HOLE CAMINO IS BETTER AND GRIND IT,THAN GROUND.

Pork Sausage with Braised Fennel by Nate Appleman

This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!

BBQ Pork and Potato Tacos by Brett Ede