Gourmet Recipes to make at home | Anolon Cookware – tagged "Pork"

Individual Bacon Wrapped French Toast with Tequila-Maple Sauce

September 16, 2014|

Perfect for a bridesmaids brunch, this is a knock-their-socks off brunch dish that tastes every bit as great as its name and good looks promise. Read more...

Pork Shoulder Roast

August 11, 2014|

By: Donna Currie

Pork shoulder is one of my all-time favorite cuts of meat – it's so versatile. You can cook it for a shorter period of time for sliced pork, cook it... Read more...

Lasagna Bolognese

June 6, 2014|

By: Marge Perry & David Bonom

Creamy béchamel and a meaty tomato sauce make this the standard-setter for lasagnas. Read more...

Lemon Thyme Pork Chops with Quinoa, Asparagus and Red Peppers

May 5, 2014|

By: Nicole Cook

Perfect for spring, these easy pork chops are full of great lemon and thyme flavor, served over quinoa and sautéed crisp spring vegetables. Read more...

Pork Parmesan

February 27, 2014|

By: Marge Perry & David Bonom

Make this crowd-pleaser ahead of time through step #3, place the cutlets on the baking sheet and top them with the sauce and cheese. Just before serving, bring the pork... Read more...

Pork Chuletas with Salsa Criolla

February 27, 2014|

By: Marge Perry & David Bonom

This Peruvian salsa of onions, sweet peppers and bright lime juice is served on many meats and fish, but is especially good against the crunchy crust and tender, juicy meat... Read more...

Pork Tenderloin with Chimichurri

February 26, 2014|

By: Marge Perry & David Bonom

The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken. Read more...

Pepper Biscuits with Ham and Cherry-Raisin Chutney

February 26, 2014|

By: Marge Perry & David Bonom

The biscuits may be made a day in advance, but if you do, be sure to hide them—they are delicious even before they become these charming little bite-size sweet, salty... Read more...

South Beach Medianoche with Mango-Mustard Chutney

February 18, 2014|

By: Fare to Remember

Mango-mustard chutney imparts a sweet-and-sour Miami kiss to layers of juicy roasted pork, ham, and meltingly smooth Swiss cheese pressed between halves of soft Medianoche bread. Read more...

Crown Roast of Pork with Apple Cornbread Stuffing and Cider Reduction

February 4, 2014|

By: Marge Perry & David Bonom

This is a meal fit for a king and queen—or a special holiday celebration. The stuffing may be made one day ahead and stored separately from the meat. Read more...

Bacon and Provolone Stuffed Pork Chops

February 3, 2014|

By: Marge Perry & David Bonom