CROCK POT RIBS by JUDY B

THEY WILL MELT IN YOUR MOUTH

Mom’s Italian Sausage Soup by sf

This is a hearty soup for a cold day. If you don't use noodles, all it needs is a slice of garlic bread on the side. - You can use fewer greens and add other vegetables, like sliced zucchini, to the mix - Optional: ½ cup dry pasta (macaroni, mini-penne), cooked al dente – keep separate and add to the bowl as you dish up the…

cherry glazed pork loin roast by Harlan

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

Glazed pork chops by Easy Cook - Laka kuharica

Pan-grilled pork chops with amazing balsamic and honey glaze.

Damn Fine Pokin' Ribs by Michael Douglas

So I didn't win the rib cook-off. But I finished a strong second...to a lady that caters southern-oriented events professionally. I wasn't that far behind...so I'm pretty pleased with myself. I got lots of wonderful comments...and the husband of the company vice-president has resorted to begging for the recipe! I have only used it on…

Sauerkraut and Sausage Casserole by Glenn

I found this in the Lititz Church of the Brethren Cookbook credited to Helen Forry. I love sauerkraut and this just looks too good. It is on my list to try.

Ham & Cheese Quiche Muffins by Beth Roan

Quiche in a muffin

Double Mustard Custed Pork Loin - Guy's by Deborrah Justice

Peking Style Pork Chops (Crockpot or oven) by Kathy

Wonderful way to fix pork, steak, or chicken!!

Apricot Pork and Beans by Carolinaheartstrings

Pork and beans – an “All American” side dish that I gave a little tweak to recently. We love the white Great Northern beans and I used them in this version with some dried apricots to create a side dish that could just as easily be served as a main dish. My sweetie was raised up on rice, a Carolina crop for centuries, and asked for…

Ham & Swiss Sliders by Beth Roan

Quick and easy for a kids (or adult) lunch

Parmesan Chops by Reed Watson

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

Pulled Pork BBQ Sauce 4gal yield by william ruiz

Pulled Pork 400pp@ 4oz by william ruiz

Bacon and Sausage 400pp@2sl ea pp by william ruiz