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Harissa-Rubbed Pork Shoulder with White Beans and Chard

I love adding the beans and returning them to a significantly hotter oven to absorb the crazy flavorful pork fat

Bacon-Roasted Pork Tenderloin with Caraway’d Cabbage and Apples

While wildly versatile, and I shouldn’t pick favorites, cabbage when roasted in lots of garlicky pork fat until lightly charred around the edges might be my favorite way to eat it. Don’t tell kimchi.

Slow-Roasted Pork Shoulder with Garlic, Citrus, and Cilantro

Because I don’t really love braised, shredded meat, I think this large, flavorful, fatty cut of meat is best slow cooked, then sliced when it’s just tender enough.

Fennel-Rubbed Pork Chops for Two

Larger chops, whether pork or steak, are fattier and richer in flavor than thinner chops and are also nearly impossible to overcook.

Pork Chop with Capers and Caramelized Cabbage

This recipe is simple, really existing to make the case that high quality meat, seasoned sparingly with salt and pepper is a true luxury.

Pork and Red Chili Pozole with Cabbage

While this may not be a true pozole—it’s thicker and more stew-like, I’ve added tomatillos for body and acidity, and there’s cabbage braised alongside the pork.

Pork Noodle Soup with Broccoli Rabe and Fennel

This soup is one of the most comforting dishes around. It’s easy and quick to make, and perfect to have on hand during a particularly cold week.

Pork Chops with Tangy Mushrooms

I find one thick pork chop to satisfy two people, so for three people, I will cook two chops. Depending on the size of the chops, you still may have leftovers, but I can say with 100% confidence that sliced, cold pork eaten out of a storage container makes for an excellent mid-day snack.

Pork Chops With Salted Plums

This quick, easy dinner is one of the few exceptions to my rule about not mixing fruit and meat. It really works here, and it’s a great way to use in-season plums.

Crispy Pork With Buttered Radishes

These crisp, panko-crusted cutlets are your weeknight answer to tonkatsu or Milanese with a simplified, one-step breading procedure, no eggs or flour required.

Sweet and Salty Grilled Pork With Citrus and Herbs

Typically prepared as a long-cooked stew or braise, pork shoulder is remarkably (and perhaps surprisingly) fantastic when treated like a steak.

Spicy Pork Noodle Soup with Toasted Garlic

This soup is about as flexible as it gets. Don’t leave out the raw onion at the end, 100% inspired by the chicken pho I order at least once a week from October to April.