SHANGHAINESE LION’S HEAD by Linda Tay Esposito

They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…

Country Ribs and Orzo by Catherine Pappas

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

Cutlets with balsamic vinegar, thyme and Parmesan mashed potatoes by Easy Cook - Laka kuharica

Cutlets in aromatic sauce and creamy mashed potatoes.

Skillet BBQ pork chops by Easy Cook - Laka kuharica

BBQ sauce gives these quick and easy pork chops wonderfully sweet and smoky flavor.

Creole Cream Pork chops by Julie Schlosser

This one pot wonder is on my table at least once a week! I normally use applewood smoked bacon in this recipe, because the smoke flavor seems to bring out the Creole spices. I always use my slow cooker for this dish, but this can be baked in the oven as well!

Parmesan Chops by Reed Watson

This is a savory pork chop recipe with a Italian twist.

Pork Chops With Pineapple & Rice by Now We're Cooking!

Everyday Food, June 2010, page 77