Pork fillet black nebrodi cooked at low temperature in a pistachio crust and hazelnut flavored with black truffle pasta sauce mara in Modica by Andrea Matranga

The fillet of Pork Black Nebrodi has a sweet flesh and rich in fat, fruity taste (thanks feeding these animals, berries and fruits).

Sausage and 3 Cheese Bread by B Innes

An easy to make item that's a great hors d'oeuvres or entree

JO: Slow-roasted Shredded Pork with Thyme & Taleggio by ShaleeDP

Jamie Oliver original which i liked. This pizza has a lemon-dressed rocket pizza dressing. Awesome!

Pork Loin w/ Roma Tomatoes & Capers by Yvonne Tally, Your Fit Gourmet

Do not boil the liquid, just simmer lively otherwise the meat will cook too fast and be tough and dry. Using a pork loin rather than tenderloin is less expensive by about $1 per pound. Have you butcher slice it for you in 1/2 – 3/4 inch thick medallions.

Parmesan-crusted Polenta with Sausage over mushroom Ragout by pescador

The broiled disks of polenta in this dish bring to mind an extra-delicious version of johnnycakes, topped with a hearty, savory ragout that's ready before you know it.

Herb Marinated Pork Loin by GourmetItalian.com

by Chef Joe Fusco

peppers and Sausage by william ruiz

Peppers and sausage by william ruiz

Grilled Pork Ribs with Fennel and Rosemary by Nate Appleman

Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone.

Pork Chops with Bell Pepper and Caper Sauce by Chef Feiny www.feintastingfoods.com

ONE OF MY FAVORTIES!!!!!! The combination of the bell peppers, shallots, capers sets for an AMAZING marriage to the pork chops. ;-)

Parmesan Chops by Reed Watson

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

Cuocere Stile Italiano by Rosemarie

The biggest challenge to making these sumptuous pork chops is the age-old question: fresh or dried herbs? While fresh is always better, sometimes dried is the way, be it a seasonal thing or a personal preference. The relish also goes well atop toasted baguettes or alongside a finely grilled steak.

Rigatoni alla Matriciana by Azzurricook

My take on this wonderful classic dish. The trick for me is to balance the natural sweetness of the cherry tomatoes with the salty pancetta, countering this with the freshness of the chilli and basil