Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Spicy Thai Pork (Larb) by Chef Smith

Dry Rub by John Greenler

I use this rub for fish, Chicken, Pork and Beef.

BBQ Pork and Potato Tacos by Brett Ede

Bun Mi Burgers by Chef Smith

The Bun Mi (Bánh mì) sandwich originated from the French colonization of Vietnam. Only the rich were able to afford these gourmet sandwiches because all the butter, pate, and ham were imported at that time. After the French departure in 1954, the Vietnamese learned the baking techniques, made smaller baguettes and incorporated…

Mu Shu Pork by Chef Smith

This is a great leftover recipe. The recipe calls for cubed...but sometimes I like to shred mine. It all depends on what I have left over...

Honey Thyme Pork Chops by Kyra Martin

This was such a great marinade. I think it'd be great on chicken too!

Asian Pork Cutlets by Brett Ede

Cumbed Pork Steaks with Sweet Banana Relish by Brett Ede

Pork Fillets With Dried Fruit by Brett Ede

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.

Caramelized Lemongrass Marinade by Henry Moline

This recipe is widely used by grilled-food vendors in Vietnam. This marinade’s sweet lemony flavor greatly enhances the taste of grilled food. It is well suited to chicken, beef and lamb.

Pina Colada Ham by Robert Long

This is an old recipe I use for catering and special occasions.