Pork Recipes

A glossy rack of smoked baby back ribs on a wooden board

From a weeknight Cajun pork chop to a stuffed tenderloin for company, these pork recipes cover chops, roasts and plenty of ribs. You will find oven-to-grill baby back ribs with homemade barbecue sauce, glazed spareribs, Hawaiian country-style ribs, pressure-cooker ribs with sauerkraut and a sweet and sour pork that skips the fryer.

Modern pork is lean, so it is easy to overcook. The USDA safe minimum for chops, tenderloin and roasts is 145°F followed by a 3-minute rest, which leaves the meat juicy with a faint blush of pink. Ribs are different: they are safe at 145°F but need much longer cooking to become tender.

18 pork recipes

  • Stuffed Pan-Roasted Pork Tenderloin1 hr 15 min total | 6 to 8 servings

    Pork tenderloin butterflied, filled with olive tapenade, blue cheese and thyme, rolled, seared and roasted, then served with a Dijon, honey and white wine pan sauce. Serves 6 to 8.

  • Pork Roast with Apple-Chili Glaze2 hr 10 min total | 8 to 10 servings

    A boneless pork loin roast rubbed with chili powder and garlic, roasted and glazed with a sweet and tangy sauce of apple jelly, ketchup, vinegar and chili powder. Serves 8 to 10.

  • Cajun Grilled Pork25 min total | 4 servings

    Boneless pork chops or tenderloin coated in a quick homemade Cajun rub of paprika, cayenne, sage, black pepper and seasoned salt, then grilled. Serves 4.

  • Spicy Asian Sweet and Sour Pork1 hr total | 4 to 6 servings

    Oven-baked sweet and sour pork with onions and bell peppers in a blender sauce of pineapple, garlic, cayenne, soy sauce and cider vinegar. Serves 4 to 6.

  • Grilled Baby Back Ribs with Homemade Barbecue Sauce3 hr 20 min total | 4 servings

    Baby back ribs baked low and slow in foil until tender, then finished on a hot grill with a homemade whiskey, honey and molasses barbecue sauce. Serves 4.

  • Hawaiian Country-Style Ribs2 hr total | 2 to 3 servings

    Country-style pork ribs baked in a soy, sherry, ginger and pineapple juice marinade, then finished with a sticky brown sugar and pineapple glaze. Serves 2 to 3.

  • Glazed Spareribs1 hr 45 min total | 4 servings

    Pork spareribs oven-roasted and basted with a tangy glaze of tomato sauce, molasses, vinegar, dry mustard and onion dressing mix. Serves 4.

  • Pressure-Cooker Ribs and Sauerkraut1 hr total | 4 to 6 servings

    Pork spareribs layered with sauerkraut, caraway, brown sugar, onion, potatoes and carrots and cooked in a pressure cooker for a complete one-pot dinner. Serves 4 to 6.

  • Smoked Baby Back Ribs5 hr 20 min total | 4 to 6 servings

    Baby back ribs rubbed with a sweet and smoky spice blend, smoked low and slow, wrapped until tender and finished with a glossy barbecue sauce glaze. Serves 4 to 6.

  • Air Fryer Pork Chops27 min total | 4 servings

    Boneless pork chops rubbed with brown sugar, smoked paprika and garlic, air fried until browned outside and juicy inside. Ready in under 30 minutes; serves 4.

  • Sheet Pan Sausage and Peppers45 min total | 4 servings

    Italian sausage roasted on one pan with peppers, onions and potatoes until browned and caramelized. Serves 4.

  • Sheet Pan Pork Tenderloin with Apples and Brussels Sprouts50 min total | 4 servings

    Herb-rubbed pork tenderloin roasted on one pan with Brussels sprouts, apples and red onion, finished with a maple-mustard glaze. Serves 4.

  • Slow Cooker Pulled Pork10 hr 15 min total | 10 servings

    Pork shoulder rubbed with brown sugar and smoked paprika, slow cooked with onions and cider vinegar until it falls apart, then tossed with barbecue sauce. Serves 10.

  • Air Fryer Pork Tenderloin35 min total | 4 servings

    Pork tenderloin rubbed with garlic, rosemary, paprika and a touch of brown sugar, air fried until browned outside and juicy at 145°F. Serves 4.

  • Sheet Pan Pork Chops with Sweet Potatoes50 min total | 4 servings

    Bone-in pork chops with a garlic, thyme and smoked paprika rub, roasted with sweet potatoes, red onion and apples on a single pan. Serves 4.

  • Sheet Pan Kielbasa and Pierogi35 min total | 4 servings

    Frozen potato pierogi roasted until golden with smoked kielbasa, onions and peppers, finished with sour cream and dill. Serves 4.

  • Slow Cooker Pork Chile Verde8 hr 20 min total | 6 servings

    Chunks of pork shoulder slow cooked in a tangy green sauce of tomatillo salsa verde, green chiles, onion, garlic and cumin. Serves 6.

  • Air Fryer Garlic Herb Pork Loin2 hr 40 min total | 6 servings

    A pork loin filet marinated in olive oil, lemon, garlic and herbs, then air fried at 400°F for 22 minutes until browned outside and juicy inside. Directions for the oven and grill too; serves 6.

Common questions

What temperature should pork be cooked to?
Whole cuts of pork such as chops, tenderloin and roasts are safe at 145°F with a 3-minute rest. Ground pork should reach 160°F.
What is the difference between baby back ribs and spareribs?
Baby back ribs come from the top of the rib cage near the loin and are shorter and leaner. Spareribs come from the belly side and are larger, meatier and fattier.
Is pork tenderloin the same as pork loin?
No. Tenderloin is a long, narrow, very tender muscle that cooks quickly. Pork loin is a wider, larger cut usually sold as a roast or cut into chops.

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