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Narrow Results You've Selected: Summer Pork Main Course American Remove all Source Saveur (20) The Kitchn (2) allrecipes.com (2) Caviar and Codfish (1) Choosy Beggars (1) Show all... Chubby Hubby (1) Culinate (1) Eclectic Cook (1) Elizabeth's Edible Experience (1) Food Network (1) Leite's Culinaria (1) Smitten Kitchen (1) Technicolor Kitchen (1) White on Rice Couple (1) Difficulty Easy (26) Medium (7) Hard (1) Occasion Backyard BBQ (18) Technique Grill/Barbecue (23) Bake (5) Roast (3) Slow Cook (3) Fry (2) Show all... Marinate (2) Saute (2) Broil (1) No Cook (1) Stew (1) Topic Recipe (35) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:American"; var omni_prop8 = "Season:Summer,Main Ingredient:Pork,Course:Main Course,Cuisine:American"; var omni_pageName="saveur:"+omni_prop12; 12/15/2012 Stewed Tomatoes with Ham Steaks Sweet, stewed tomatoes are the perfect foil for fried ham steaks. Issue #153 05/22/2012 Ham Loaf A signature dish at the Hamline United Methodist Church's dining hall at the Minnesota State Fair, this rendition of meat loaf uses ground ham spiked with curry powder, ginger, and cloves, glazed with a sweet, vinegar-based sauce. Issue #148 05/31/2012 St. Louis Country-Style Ribs Our riff on St. Louis-style sauce-simmered pork steaks calls for braising tender country-style ribs in the oven. Issue #139 06/23/2011 Kansas City-Style Spareribs with Barbecue Sauce At Smokestack in Kansas City, spare-ribs, a particularly flavorful cut, are served with a sweet and spicy sauce. Issue #139 06/15/2011 Bacon-Wrapped Smoked Trout With Tarragon This trout dish turns smoky and succulent in a stove-top smoker. Issue #139 05/20/2011 Brett Schreyer's Competition Pulled Pork This pork shoulder from Brett Schreyer and his Montana-based barbecue team, UpNSmokin, is served with a sweet chile-spiked sauce. Issue #139 05/20/2011 Brunswick Stew This North Carolina-style side dish stew, comes from Diannia Hudgins, aunt of SAVEUR kitchen director Kellie Evans. Issue #139 05/20/2011 Baby Back Ribs with Sweet and Sticky Sauce These ribs are based on ones served at the Smokestack restaurant in Kansas City. Issue #139 05/20/2011 Barbecued Pork Loin Brining this pork loin keeps it moist throughout the long smoking process. Issue #139 05/20/2011 Lexington Pulled Pork In Lexington, North Carolina, pork shoulder is chopped and served with a tart tomato-based sauce. Issue #139 08/13/2012 Roast Pork with Summer Vegetables Chef Peter Hoffman of Savoy, the now-closed New York City restaurant, shared this recipe for roast pork shoulder with a garlicky cilantro sauce, roasted chiles, and market vegetables. Issue #130 07/18/2008 Grilled Bratwurst with Shoestring Gremolata Fries Garlic and lemon coated fries are the perfect accompaniment to a hearty bratwurst. Issue #113 08/23/2007 Soft-Boiled Eggs with Bacon-Infused Sweet Potatoes and Parsley Coulis This dish pairs eggs, sweet potatoes, bacon, and parsley in an unexpected way. Issue #105 05/07/2007 Chef's Salad with American French Dressing This recipe for chef's salad is based on one developed by Louis Diat, onetime chef at New York's Ritz-Carlton Hotel and purported inventor of the dish. Issue #102 03/08/2007 Hoisin Pork Ribs Hoisin sauce glows with five-spice powder and chiles, making it a unique "barbecue" sauce for ribs and chicken. Issue #32 08/17/2007 Baked Bluefish This preparation is a delicious, easy alternative to grilling bluefish. Issue #29 08/17/2007 East End Clam Pie This dish is a traditional specialty of the East End of the Hamptons. Issue #29 05/21/2007 Baby Back Ribs Cook these meaty ribs using indirect heat, to infuse the meat with wood smoke, not smoke from the fat drippings. Issue #27 05/21/2007 Spareribs Spareribs do not have as much meat as baby back ribs, but are arguably juicier and have more pork flavor. Issue #27 08/08/2007 Stuffed Peppers You can use spicy chiles for this preparation, but we like poblanos as well as sweet bells. Issue #14 « Previous 1 2 Next »