Grilled Apricot-and-Sage-Glazed Pork Chops
Grilled Apricot-and-Sage-Glazed Pork Chops By Amy Maltzan, adapted from Food and Wine Serves 4 1 teaspoon extra-virgin olive oil 1 medium shallot, finely chopped 8 fresh
pork
Maple Mustard Pork Tenderloin
Maple Mustard Pork Tenderloin By Lesley Porcelli Serves 4 to 6 2 pork tenderloins, weighing about 1 to 1 1⁄2 pounds each Salt and
Slow-Cooked Ham in Cider Gravy
This slow-cooked ham in cider gravy was originally published on Savvy Eats. Autumn’s Harvest Farm produces mini hams that are the perfect size for this recipe.
Grilled Pork Chops with a Blueberry Balsamic Glaze
These grilled pork chops were originally published on Savvy Eats. Reducing blueberry purée and balsamic vinegar together creates a sweet-tart glaze that is perfect for
Roasted Pork Loin with Red Onion and Bacon Jam
The natural sweetness of pork loin, the subtle pine aroma of fresh rosemary and the smoky, candy quality of onions and bacon cooked in Verjooz
Roasted Boneless Pork Loin with Apples, Cider and Mustard
Roasted Boneless Pork Loin with Apples, Cider and Mustard By Christina McKeough Serves 4–6 3 pound boneless pork roast 2 tablespoons olive oil Salt and
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