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You'll never guess the secret ingredient that makes these pork-filled quesadillas sing: chocolate. It imbues the mole sauce with deep color and intriguing richness without making it overly sweet.
Pork ribs simmer with dark beer, potatoes, carrots, and radishes to create this delicious dinner. Garlic and fresh rosemary adds delicious flavor, while lemon peel brightens the dish.
These pork chops have a Southwestern air thanks to salsa, corn, and Tex-Mex-style chili beans.
It's hard to go wrong with this irresistible sandwich: Tender pork is smothered in zesty barbecue sauce. Snipped apricot mellows the heat in the barbecue sauce.
This harvest meal features tender pork shoulder and sausage seasoned with tarragon and fennel, plus a generous helping of fluffy mashed sweet potatoes.
The few extra minutes it takes to brown the pork are well spent. Browning brings out the flavor of the meat as well as adding appealing color.
Tender shredded pork and onion fill these tortilla wraps. Pico de gallo and avocado dip add a touch of island flair.
Autumnal sweet potatoes, parsnips, and apples meld beautifully with thyme and rosemary for this stew.
For more flavor of Germany, heat a can of Bavarian-style sauerkraut to serve with the caraway-flavored pork and tangy sour cream gravy.
Long, slow cooking makes pork shoulder tender and juicy for sandwiches, while the five-spice powder, soy sauce, and hoisin sauce give it a decided Asian twist.
Our updated chicken and ham version simmers all day in your crockery cooker. Early Virginia settlers made this hearty stew with squirrel meat.
For a savory sandwich they'll love, pile shredded pork high on a toasted bun and top it with creamy coleslaw (a traditional topper in eastern North Carolina).
Two kinds of pork make this hearty stew extra flavorful. Sop up the wine-flavored gravy with chunks of Italian bread or rolls.
If kids are on the guest list, apple juice is a fine substitute for the whiskey in these tasty sausage-and-beef meatballs.
Kielbasa, a smoked pork sausage, comes in chubby links and usually is precooked. It's often labeled Polish sausage. Cabbage and potatoes are classic pairings with it.
Cook the pork and sauerkraut in a crockery cooker. Serve on rye bread with Swiss cheese.