These Boursin pork chops are tender and delicious, cooked in a skillet in a creamy sauce with mushrooms. You’ll want some lovely mashed potatoes or some white rice to soak up this beautiful sauce!

These million dollar green beans are bright and tender, with a sweet, salty glaze, and served with crumbled bacon on top. Your family will love them.

These Mississippi mud potatoes are just as delicious as a loaded baked potato, but with the convenience of baking everything together.

Dinner is served! This EASY Crock Pot Pork Chops recipe is perfect for Sunday dinners with the family, freezer friendly and can be prepped ahead of time. Tender pork chops slow cooking in a delicious sauce with a 4 hour cook time.

My crock pot pork loin roast recipe is simple, but so delicious. You can set up your pork loin in the slow cooker and forget about it, come home to the perfect dinner recipe! It’s an easy recipe, but sure to be a family favorite- even for your picky eater!

F&W's Melissa Rubel adds scallions, fresh ginger, garlic and sesame oil to ground pork for a juicy burger.

These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.

Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make your heart race the way a well-marbled rib eye or glistening red snapper does.That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally. The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits. Finishing the sauce with a splash of thickened cream isn’t essential, but it makes everything better, bringing the tart, bitter, and spicy flavors together beautifully.This green salsa can be made up to five days in advance, so it’s a great opportunity to make the most of a lingering fire (from, say, last night’s dinner) and cook ahead—a time-efficient practice that I encourage in my books. Or, you can char the vegetables in a grill basket first, toss them in a food processor, and then puree them into a sauce while the meat rests.Another reason to direct pork tenderloin to the grill? You can use your tongs to roll the meat over the grates for even browning. That means more crispy, delicious exterior—and no panic about flipping, say, a fish fillet or chicken breast without tearing the skin.Serve thinly sliced rounds of pork over a pool of the tomatillo sauce, or pour the salsa over the top. When it’s paired with warm corn tortillas or steaming white rice, I ask you, dear reader, would you call this meal boring? Never.

Calabrian chiles combined with honey make for a simple homemade hot honey marinade and glaze for these skillet-cooked pork chops.

Sonoko Sakai's Japanese curry recipe is an ode to two popular Japanese dishes: curry and katsu. The secret to getting the brittle, crispy skin on tonkatsu (Japanese crispy breaded pork cutlets) is to use panko breadcrumbs, which are much larger and coarser than Western-style breadcrumbs. The tonkatsu is served on a bed of rice flavored with curry sauce and topped with cabbage, cilantro, and a fried egg, with pickled cucumber on the side for a delicious blend of textures and flavors.

This ultraflavorful Puerto Rican classic roast pork shoulder marinates overnight in a blend of citrus, garlic, and herbs, then cooks slowly in the oven until it's deeply caramelized.

Tuba, a beverage made from the sap of the coconut palm tree, is commonly served in the muggy, tropical heat of Colima, Mexico’s city of palms. Locals ferment tuba to make fruity coconut vinegar, which they use to braise pork. Enter the state’s famous tatemado de Colima, which is so good that it just might dethrone your love for carnitas. The vinegar, chiles, and garlic cut through the richness of the pork for a super-tender result. This version from Javier Cabral and Paola Briseño González makes an excellent special-occasion dish for a big group and, like many other Mexican braises, tastes even better the next day.

These hearty tacos, piled high with braised pork and topped with a shower of thinly sliced cabbage and cilantro, are a love letter to the Mexican cooking traditions that shape California cuisine. Fried in pork fat after cooking low and slow, the pork gets extra crispy without being dry. Dried chiles bring a mild, sweet heat to the salsa; their slight bitterness cuts through rich, fatty pork.

Versatile pork tenderloin has a number of admirable attributes—it’s easy to prepare (just don’t overcook it), it plays well with endless global flavors (from lemongrass to Creole mustard), and feeds a crowd without blowing your budget. But let’s be honest: pork tenderloin will never make your heart race the way a well-marbled rib eye or glistening red snapper does.That is, unless you partner it with a hot grill, wood-fueled fire, and a seductive ally. The lean, mild-tasting meat is made for punchy sidekicks. In this recipe, grilled pork tenderloin is paired with one of my favorite supporting players: a tangy green salsa made from blistered tomatillos, onion, garlic, and serranos, which takes on a complex, caramelized depth from all of the charred and blackened bits. Finishing the sauce with a splash of thickened cream isn’t essential, but it makes everything better, bringing the tart, bitter, and spicy flavors together beautifully.This green salsa can be made up to five days in advance, so it’s a great opportunity to make the most of a lingering fire (from, say, last night’s dinner) and cook ahead—a time-efficient practice that I encourage in my books. Or, you can char the vegetables in a grill basket first, toss them in a food processor, and then puree them into a sauce while the meat rests.Another reason to direct pork tenderloin to the grill? You can use your tongs to roll the meat over the grates for even browning. That means more crispy, delicious exterior—and no panic about flipping, say, a fish fillet or chicken breast without tearing the skin.Serve thinly sliced rounds of pork over a pool of the tomatillo sauce, or pour the salsa over the top. When it’s paired with warm corn tortillas or steaming white rice, I ask you, dear reader, would you call this meal boring? Never.

Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the clear liquid inside young coconuts) and a touch of full-fat sour cream to add richness to this curry sauce. Lime juice and red curry paste contribute superb tanginess and flavor, too.

Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.

Easy and impressive, pork loin is glazed in ginger, mustard, and honey for this succulent main.

Rib roast gets the José Andrés treatment with this impressive, Catalan-inflected sausage-stuffed pork loin.

Your butcher can butterfly the pork loins for you (slice them in half lengthwise almost all the way through, leaving a hinge of uncut meat).

Slow-cooking pork shoulder in milk creates succulent meat and a silky, caramelized sauce. Unless the dairy curdles. What to do? A pinch of baking soda works as a stabilizer. Serve with crusty bread.