This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Cooking ribs under pressure means they get incredibly tender without falling apart or shredding—in a fraction of the time as braising and with no attention needed.

An ancho chile spice mix serves double-duty in this dinner: it's the sweet and zesty rub for the tenderloin, and the seasoning for roasted squash and Brussels sprouts.

You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

his roasting method simplifies and mimics the effects of traditionally boiled and deep-fried lechon kawali, the celebratory Philippine pork dish with crackling skin and succulent meat.

Don’t waste any of the paprika-tinted delicious juices remaining in the pan—sop them up with rice instead.

Hot chile paste gives this Vietnamese-inspired tenderloin a great kick, while salty, pungent fish sauce brings out the umami in the Brussels sprouts.

Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor. The impressive but quick-cooking recipe can easily be halved to serve a smaller crowd.

These pork chops are a fantastic way to take advantage of fall flavors. If you don’t have pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger. Or, you can just skip the spice mixture and add a second cinnamon stick.

Scoring the skin isn’t just for looks; it helps the fat render and makes the roast easy to slice.

Instead of serving everyone individually, cook two giant pork chops (perfumed with garlic and thyme), then slice them up and serve family-style for an easy, elegant presentation.

Braise pork and beets in a fragrant broth flavored with sauerkraut, lemon juice, and white wine. Then top the whole thing with a sprightly mix of walnuts and herbs.

Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal fall dinner.