Use your favorite combination of herbs fresh from the garden. Feel like singing? Try a Scarborough Faire combination of Parsely, Sage, Rosemary and Thyme. Serve with grilled vegetable kabobs and deli potato salad.
Fennel and peanut-studded applesauce makes an unusual but pleasing filling for these roasted tenderloins. Serve with roasted Brussel sprouts, mashed potatoes and crusty French rolls.
This quick and simple recipe can be served with couscous and a cool cucumber & onion salad in Italian dressing.
Perfect for the kids to put together, and no cooking involved. A great snack for after school or for cocktail hour.
Thick, juicy pork medallions accompanies chili-spiced black-eyed peas. For a truly delightful meal, try pairing Chef Evans’ signature pork dish with a wonderful Syrah.
Grilled pork sandwiches are given the works with this recipe courtesy of Guy Fieri.
A spiral-sliced ham is an easy and elegant start to a holiday meal.
Give your ham an Asian twist.
A bright flavorful accent to grilled pork tenderloin. Chef Su-Mei Yu livens up an Asian-inspired marinated pork tenderloin with grilled pineapple.
Put out on the table with a variety of condiments like sour cream, different salsas and guacamole and let the family create their fajitas to their own tastes.
Warm up the chilly night with this chowder and fresh buttermilk bisquits.
Peach chutney from canned peaches adds an updated condiment to this traditional ham dinner. Serve with steamed broccoli, roasted potatoes and warm rolls.
Basic stuffed chops with almond crunch. Serve with a mixed green salad and sautéed green beans.
Thin chops in a quick braise make a fast and easy dinner.
This hearty main-dish salad satisfies with flavors from the Southwest. Seasoned stir-fried pork tenderloin joins avocado, bell pepper, tomatoes and beans for a colorful quilt atop a bed of chopped romaine. Serve hot corn muffins to complete the menu.
Young chefs should ask an adult for help. Serve with fresh fruit and carrot sticks.
Simple breaded kabobs that are served over noodles. The simple sauce pulls the meal together.
These delicious, colorful kabobs are terrific served with rice pilaf or flavorful couscous and a medley of grilled vegetables. The Indian spice rub can be made several days in advance. Place in a covered jar and refrigerate until ready to use.