Pork & Sausage Meat Balls by Karen E. Taylor

This recipe creates the most tender meatballs that are baked in a sauce that go well as meatball sandwiches or with pasta. Leftovers freeze well in sauce for those quick meals.

Clay Pot Spare Ribs by Ruby Densmore

So easy and so delicious

Maple-Smoked Ribs by Micheline

Who does not love juicy, spicy ribs? These ribs melt in your mouth.

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:…

Slow Cooked Pork Chops with Apples and Onions by Natasha Pagnotta

This is just a quick way to do Pork Chops. They just fall apart from the slow cooking. The apples and onions turn into a nice sauce to top them with. You can make these in the oven or in a slow cooker

Pork Side Ribs With Mandarins And Veggies by Elaine

These pork side ribs are first semi-cooked on the grill on tinfoil, then transferred to direct heat to obtain the familiar 'grill marks'! Decidedly pork in flavor, yet subtly imbued with the zesty combination of veggies and fruit. Prep:30m Cook:60m Servings:4

Pork Tenderloin with Mushroom and Apple Stuffing by A.L. Wiebe

This is a fabulous recipe that I adapted from the Canadian Living Magazine's October 2000 edition. I have made it often, and it always turns out beautifully, and offers the cook lots of great ideas for presentation. I have used this stuffing in thick-cut pork chops, as well as a plain old boneless roast.

Delicious Pork by Stephanie

Just a heads up.....I'm really bad for measuring ingredients. I change up the amounts dependent on the size and number of pork chops. Some times they are smaller and thinner and some times they are nice and thick........ I always play around and taste taste taste..............

Orange Sauced Pork Chops or Chicken by A.L. Wiebe

Québec Ragoût de pattes et boulettes (Pork hock stew and beef meatballs) by Micheline

This is a typical, traditional Quebec meat stew, traditionally served during the Holiday Season. This recipe is from Quebec's most famous Chef, Jehane Benoît.

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.

Old Fashioned Cretons (meat pâté) by Micheline

A typical French Canadian meat pâté served cold, with fresh bread slices or crackers as an appetizer.

Stuffed Rib Rolls by Helen Doberstein

An unusual way to serve ribs.

Jamaican Pepper Pot Soup by Sprat

A classic Jamaican soup popular around the Caribbean.