Pork, North american Recetas

Pork Chops with Apple Cider Garlic Reduction

I love garlic! The taste, the smell – I would probably buy garlic scented air freshener if such a thing…

Asian Pork Lettuce Wrap

I had several thick slices of Pork Roast Tenderloin leftover and made these for lunch, they were a hit!

Honey BBQ Pork Chops

My mom is a fabulous cook, I’ve learnt most things through her however if it’s one thing my sister and I always say is that she could never master…

Slow Cooked Pork Chops with Apples and Onions

This is just a quick way to do Pork Chops. They just fall apart from the slow cooking. The apples and onions…

Grilled Pork Loin Roasts

Great for a large party or family, or just wanting leftovers for sandwiches.

Pulled Pork Tacos

Ok, so I had never used a crock pot before tonight, and I can't believe what I've been missing out on! I had been stressing all day that my…

A Giveaway and homemade Mexican Chorizo

I'm happy to announce my first giveaway to go along with this recipe. First we'll talk about the recipe then…

Pulled Pork

Herb Grilled Pork Chop and Caramelized Apple Risotto

the sauce for this dish is a simple reduction of cream and white wine infused with saffron, dijon, shallot,…

BBQ Pork and Potato Tacos

Apricot Ginger Glazed Pork Tenderloins

I love the combination of sweet and spicy! The sweet from the Apricot Ginger glaze and the spicy from the…

Grilled Garlic Lime Pork Chops

This is a super simple recipe and the combination of flavors is fantastic. We served it with a flavorful quinoa dish. We were tempted to put the…

Honey Barbecue Pork Ribs

From: Not Your Mother's Slow Cooker Recipes for Two Page 155 Cooker: 3 qt Setting and cook time: Low for 7-9 hours

Just think Spring - Please!

It's the dead of Winter, the cold has settled in, and before the month of January has passed, we may very well experience a blanket of snow on the…

The Pimento BLT

A Southern favorite, pimento cheese, is a tasty addition to the traditional BLT ingredients that I think goes really well on a crispy English…