This honey mustard pretzel pork chop recipe is a great way to cook pork chops without drying them out. With a quick honey mustard sauce, they have so much flavor.

Fall is in the air and school is in session, which means one thing: we are all on the hunt for easy weeknight meals. Pork from Safeway is your answer, foodie friends!

Creamy Sausage Gravy, sometimes called sawmill gravy or white gravy, it is classic southern recipe. Freshly baked homemade buttermilk biscuits smothered in thick, decadent gravy dotted with large chunks of sausage.

This homemade breakfast sausage recipe is a mouthwatering concoction that everyone will love! Pair it with some eggs and toast for a complete and tasty breakfast!

One of the best ways to ensure pork chops don't come out dry and leathery is to use the sous vide method of cooking. It guarantees the pork will come out juicy and tender. These pork chops are seasoned with crushed fennel and coriander seeds, and finished in a hot skillet with butter, sage, garlic, and shallot. Spooning the flavorful butter over the chop as it sears in the skillet infuses the meat with the flavored butter.

Coated with an herb, Parmesan, and breadcrumb crust, these pork chops pair perfectly with a simple arugula salad for a sensational weeknight dinner.

Dry sherry lends an oxidized, nutty complexity to this pan sauce. Sweetened with fresh orange juice and dried fruit, it's perfect with pork chops or seared duck breasts.

Smoky, sweet, and a little spicy, these chunks of spice-rubbed pork belly transform into a crispy-chewy pile of pork in a smoker or oven.

It’s said that eating collards and black-eyed peas on New Year’s will bring good luck, so Food & Wine’s Justin Chapple includes both in his hearty and rich pork stew.

Although there are innumerable versions of Toulouse cassoulet, most are based on a stew of white beans and various forms of pork.

These crispy pork cutlets served with an umami-packed basil-miso sauce and a side of kabocha squash salad are a winning take on a classic Japanese recipe.

Thai red curry paste, fish sauce, palm sugar, makrut lime leaves, lemongrass, and ginger give this roast pork should bright, tangy flavors.

These pork shoulder steaks are paired with a bright, tangy and sweet pickled pepper sauce.

The crispy flakes of Japanese panko breadcrumbs give these pork chops a rough, crunchy texture that pairs well with earthy sage and grated Parmesan cheese.

In Italian cuisine, a sugo is a gravy or sauce. Here, Ethan Stowell prepares a pork sugo by braising pork shoulder until it almost falls apart, shredding it in a food processor and mixing it with a red-wine-and-tomato sauce; then he bakes it with orecchiette under a topping of Parmigiano cheese until crispy. The dish is an excellent alternative to the usual baked pasta, because it's not as heavy and cheesy but still delicious and satisfying.

This dish spotlights pork cheeks, an unsung but delicious cut that is just one of the ways winemaker and restaurateur André Mack showcases American wine and pork at his Brooklyn ham bar, & Sons. Giving pork cheeks a wet brine in the refrigerator followed by an hour in the pressure cooker renders tender, juicy, perfectly cooked meat. The unctuous and hearty meat is balanced by the fresh tang and pleasant crunch from the pickled onions and mustard seeds. They bring a vinegary bite to balance the rich and fatty pork; the onions retain their crisp-tender texture while the mustard seeds burst with juicy brine. The recipe makes more pickles than you will need immediately; keep the extra in the refrigerator to garnish hard-boiled or deviled eggs, or to add a punch of flavor to a ham or turkey sandwich. This is a good recipe project for a special weekend dinner. Be sure to start planning a few days ahead of time, to allow the pork cheeks their full two days of brining time. And take your time while cooking, especially to keep an eye on the jus as it cooks to ensure it doesn't over-reduce; as it thickens, the bubbling will slow down.