Portuguese Stew by Laurie Alves

This is a page from the Grandmother's Unwritten Cookbook. Readers you will be tasting my heritage and genuine spirit in this dish. When preparing it, I thought about how different it is when looking at my normal "Comfort Food" Dishes. While I truly love this dish, I know there are readers who will question the ability of the…

Slow-Cooked Barbecued Pork Roast by Robyn Savoie

This slow-cooked barbecue pork roast gets dressed up with Italian seasonings and an exotic addition of pineapple. Leftovers make great sandwiches the next day. Serve with Sautéed Sugar Peas and your favorite pasta salad or Broccoli and Cauliflower Salad with Red Grapes.

cherry glazed pork loin roast by Harlan

Cherries complement pork very well and the cherry glaze on this pork roast is an excellent example.

American Best Pork Steaks by RecipesnFood

American Best Pork Steaks

Orange-Cherry Baked Pork Loin Roast by "Cheffie Cooks"

Wonderful flavors in this Meal! A favorite here.

Pork Roast With The World's Best Loin Roast Rub by Robyn Savoie

This sweet and spicy dry rub mix that top this roast add flavor sure to become a favorite.

Baked Cumin Pork Chops by "Cheffie Cooks"

A favorite supper in our home, the oven does all the work!

Rich tomato pork by Brett Ede

Cajun Spiced Pork Chops by kingnate9

"This is an incredibly flavorful recipe that is quick and easy to make. Most people keep these spices stocked in their pantry!"

Herbed Pork Roast by Robyn Savoie

This sweet and savory herb mix that top this roast add flavor sure to become a favorite.

Honey Pork and Cashew Stir Fry by Hungry Jenny

A super speedy stir fry that is quick to prepare, but with a yummy orange and honey sauce to flavour it up. It probably tastes better (and even quicker to make) with egg noodles but I personally prefer rice :-)

Jerk Pork Chops by Parsley Sage

Cayman style jerk pork chops

Spicy Pork with Black Beans by Barbara Ann Day

A very spicy Chinese type cuisine. One of our favorites. Wonderful with a side of vegetables prepared Chinese style with a light garlic sauce.

America's cut with black and white salsa by Brett Ede

Hot Hoisin Ribs by Micheline

Succulent ribs guaranteed to please. You can make them ahead and re-heat them 10 minutes on the BBQ before serving. For milder flavour, omit or reduce the asian chili paste. These are finger lickin` good.