309 port recipes

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

A classic Chinese noodle dish, it's served in almost every Chinese restaurant in China, and every family knows how to make this easy yet delicious dish.

Cincinnati's iconic chili simmers with warm spices like cinnamon, allspice, and cocoa powder, creating a Greek-influenced meat sauce perfect for ladling over spaghetti.

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

Pork tenderloin casserole layered over scalloped potatoes and a seasoned bread crumb dressing with sage. A comforting one-dish dinner baked covered until fork-tender.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Scotch-Canadian haggis made with pork liver, crispy pork fat cracklings, and rolled oats, steamed in a loaf pan then sliced and pan-fried golden. Hearty heritage cooking.

Cajun boudin sausage made with pork, liver, rice, green onions, and parsley stuffed into casings. A Louisiana staple you can freeze and steam whenever the craving hits.

Farmer's pork chops baked over sliced potatoes with onion rings and a sour cream mustard sauce. A hearty one-dish dinner that braises in the oven for 90 minutes.

Old-time country stew of pinto beans and white hominy simmered low and slow with salt pork and a whisper of marjoram. Frontier comfort food that fills the kitchen with smoky depth.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Pork chops and cheesy potatoes layer sliced potatoes, onions, and cheddar with cream of mushroom soup, then crowns it all with browned pork chops. A nostalgic Sunday-supper casserole baked until fork-tender.

Classic Boston baked beans with navy beans, salt pork, and molasses, slow-baked for six hours until thick and bronzed. The traditional New England Saturday-night supper.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

Pork chops baked over beans in a tangy tomato-ketchup sauce with onion. A simple, comforting casserole that slow bakes for up to 90 minutes until the chops are fall-off-the-bone tender.

Stuffed calves liver roasted with bread stuffing and topped with salt pork strips. A classic Pennsylvania Dutch-style liver roast served with spinach and baked potatoes.