Go with traditional barbecue sides here—baked beans, corn on the cob, and slaw. To make the recipe even simpler, substitute your favorite bottled barbecue sauce.…
Fall Favorites Archives - Page 3 of 77
Grilled Orange Soy New York Pork Chops with Apple Ginger Cranberry Chutney
Sara recommends buttermilk mashed potatoes and a simple spinach salad on the side for these chops. To change things up, try using a different cut of pork chop, or substituting a different dried fruit for the cranberries—cherries, apricots, or raisins, …
Simple Savory Rub Grilled Pulled Pork
If you like, substitute another herb, like oregano or marjoram, for the thyme – or switch it to paprika. Try the pulled pork in a breakfast hash, as an enchilada filling, or in a submarine-type sandwich.…
Herb Rub Oven-Braised Pulled Pork
If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy …
Pork Bolognese
Enjoy the Bolognese tossed with rigatoni or a wide noodle like pappardelle. On the side, serve crusty bread and a glass of Chianti. Recipe courtesy of Top Chef All-Stars Winner Richard Blais…
Wilted Arugula
Chef Michael Symon uses this lightly wilted arugula salad with Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula.
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board…
Cinnamon Orange-Cranberry Chutney
Chef Michael Symon updates the common cranberry chutney for this holiday season. Serve as part of Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula.
Recipe courtesy of Chef Michael Symon, on behalf of The National Pork
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Recipe courtesy of Chef Michael Symon, on behalf of The National Pork
Chile, Pumpkin Seed and Cilantro Salad
Give a different way to bring in the flavors of the holidays. Serve as part of the Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad dish.
Recipe courtesy …
Five-Spice Pumpkin Puree
Michael Symon brings a new twist to pumpkin. Serve with Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad
Recipe courtesy of Chef Michael Symon, on behalf of The
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Fennel Slaw
Serve with Red Wine-Braised Pork Tacos. Recipe courtesy of Melissa d’Arabian, on behalf of The National Pork Board
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