Each one of the easy pork recipes offered here can be prepared in under an hour. Browse through a collection of your favorites, from stuffed pork chops to roast pork loin, sweet and sour pork, pork stew, pork sandwiches, and more.

Apples and pork chops are a delicious and traditional combination. The vinegar in the relish helps offset the sweetness of the raisins and sugar.

Searing a pork loin before roasting doesn't just crisp the outside of the meat as it cooks; it also intensifies the flavor of the juices that collect in the pan, making a gravy like this mustard and white-wine reduction darker and more robust.

Pineapple is the key player in this dish. We pair some of its juice with honey, salt, and pepper in the glaze for these pork and bell-pepper kebabs, then add chunks of the sunny fruit, along with ginger and scallions, to white rice as a side dish.

Browning a pork loin with butter and honey before roasting adds color and a smoky sweetness, but the sugars involved can burn easily, so take care to lower the heat early if needed.

The French term "paillard" may sound fancy but it just refers to flattened meat -- in this case, boneless pork chops marinated in balsamic vinegar and fire-grilled to chewy perfection.

Breaded pork cutlets are a staple of many cuisines, including Japanese and Polish, but these light and lemony fillets, crunchy with Parmesan and breadcrumbs, take their inspiration from Italy.

Pork chops are a great opportunity to test out bold flavor combinations, like this tart rhubarb-cherry sauce spiced with a pinch of nutmeg.

Orange juice, hoisin sauce, and cider vinegar give this pasta its sweet-and-sour flavor. The broccoli and sugar snap peas are quickly cooked so they stay crisp.

Grilled onions naturally trade in a bit of their sourness for a more full-bodied sweetness, but we accentuate that even further here by grilling lemons as well.

When we make this recipe, we simmer our figs for only a few minutes so they hold their shape. But you can simmer a little longer, adding water as needed, if you want them to melt further in the dark, syrupy sauce.

Pan-fried lemons bring a brightness to sliced pork tenderloin and quick home fries add depth to this one-skillet meal, which is anything but meat and potatoes.

If the ingredients of this crunchy snack sound familiar -- roast pork, Swiss cheese, pickles, and mustard -- that's because we've taken inspiration from the classic Cubano sandwich.

Have a batch of our pickled radishes ready ahead of time if you want to make these broiled pork chops. Just a handful will bring welcome crunch and color.

The intersection of savory and sweet has never been busier than in this dish, which combines broiled pork tenderloin, sweet apples and honey, and sherry vinegar, leeks, and fennel seeds.

Sweet paprika and sour cream share the spotlight with pork in this Hungarian classic, adding spice and creaminess to the dish. Buttered egg noodles soak up the sauce.

It's not just what we put inside these pork chops -- breadcrumbs, herbs, onions, and stock -- that makes them so flavorful. The easy garlic rub on the outside of the meat helps as well.

Pork is a staple of the Chinese diet, which inspired us to create this Asian-inspired stir-fry of pork and green beans infused with ginger and red-pepper flakes.

These bone-in pork chops are seared then gently simmered so they stay tender and juicy. Topped with a simple relish of parsley and lemon zest, they make a full-bodied main course at any meal.

You can do a lot with sausage and peppers -- top a pizza, make a sandwich, serve as a main course. Here we've added crumbly pork sausage and sunny bell peppers to curly orecchiette pasta to colorful and nourishing effect.

Chutneys are a South Asian condiment known for their pungent, often sweet flavors. We created this one with pork in mind, combining apples, mustard, raisins, and cayenne.

Use a light touch when making patties for these pork burgers; otherwise the juicy meat -- dotted with diced onions and juicy with barbecue sauce -- will pack too firmly, making the burgers dry.

Watch as Emma Feigenbaum of Everyday Food joins Martha in the kitchen to prepare a family-friendly meal of crispy pork chops with peppers and creamy corn.

Here, we use a dry red wine, like Cabernet or Merlot, for a quick, syrupy pan sauce of dried prunes, apricots, or cherries to drizzle on golden browned pork chops.

Here's our slimmed-down take on Asian takeout: tender pork tenderloin, bell peppers, and frozen broccoli in a delicate pineapple-soy sauce.

This stew includes the customary pairing of pork and apples, as well as cabbage and potatoes; these combinations are common in Alsace, in northeastern France.

Tender cabbage leaves are a healthy alternative to dumpling skin in these cabbage rolls, stuffed with a moist blend of pork, sage, and veggies.

Pork rib chops have a bit more marbling than loin chops, so they tend to be juicier and more tender once cooked. Here, we serve them on top of the white beans for an instant sauce.

Fruit juice adds sweetness to grilled meats, but the sugars will also add color and a deeper flavor when charred over a flame. This marinade of orange juice, garlic, thyme, and mustard brings an herbed sourness as well.

Thanks to the broiler's high heat, elegance is effortless -- and fast -- in our pork tenderloin with snow peas, bell peppers, carrots, and scallions.

Add a touch of sweetness inside and out of pork chops with this quick stuffing of sandwich bread, raisins, parsley, and butter -- and a light sprinkle of brown sugar just before broiling.

Don't be afraid to prep pork chops simply. These sauteed pork cutlets just need a little salt and pepper before pan-frying, and then a touch of lemon juice and Parmesan afterward.

Apples are a fun way to add starch to naturally lean pork. These wedges of apple, grilled on the skewer, are thicker and more flavorful than most thick-cut French fries.

If you need a pork dish that wows at the table, here's one to consider -- a large tenderloin, baked with apricots and shallots, ready to be sliced to your guests' amazement.

We recommend fresh orange juice when making this pan sauce, rather than store bought, since it allows you to control sweetness and consistency better.

Double down on pork with these boneless chops wrapped in sweet, salty prosciutto that are then pan-fried.

Our island-inspired rub combines salt, brown sugar, cinnamon, cumin, allspice, and pepper to add a rich, russet crust to pork tenderloins. Pair with our buttery and sweet avocado-pineapple salsa.

You can roast the pork tenderloin up to a day ahead of time; let cool, then cover and refrigerate. Slice the pork just before you are ready to assemble the sandwiches.

Sage has a sweet, peppery flavor that adds dimension to almost any meat. Here, we've paired it with garlic and rubbed it into a pork tenderloin for an intense burst of flavor and freshness.

Caraway seeds have a similar flavor to fennel seeds, but slightly nuttier. As part of a rye bread crust on these pork medallions, they'll add a peppery crispness that's hard to resist.

Use a grill pan when you can't make it outside but have a craving for nicely charred dishes like this one, which combines charred pork cubes and orange segments to simple, smoky effect.

Compotes don't have to be diced or jellied; a more unfinished compote, like this onion and wine reduction, adds a rustic charm to pork chops or any other meat you care to serve.

Finely chop garlic, parsley, and orange zest for a light, leafy topping that adds freshness and a touch of citrus to pork chops and any side dish.

This sweet-and-sour tomato chutney can be used in many ways; double the recipe and you can refrigerate the extra in an airtight container up to one week.

Broccoli stalks are as delicious as the florets, which is why they are central to this Asian stir-fry. Use a vegetable peeler to remove the tough skin.

Here's a lovely way to brighten up fresh pork loin right out of the broiler or leftovers from the fridge: a no-mess blend of orange juice, mustard, honey, and garlic that makes a colorful sauce for lunch or dinner.

Chipotles and lime add a spicy, sticky sear to thick, bone-in pork loins in this recipe, while a quick salsa of mango, red onion, and jalapenos adds crunch, creaminess -- and a little more heat.

The combination of mustards in this recipe produces an especially piquant sauce to serve with the pork. Use any leftover pork to make sandwiches the next day.

Apples and shallots, sauteed in butter and wine, make a smooth and savory accompaniment to broiled pork chops. If you prefer, you can replace the wine with an equal amount of apple cider for a sweeter result.

Here's an easy way to create an appetizing pork entree without a lot of fuss: Toss tomatoes, mushrooms, and garlic with salt, pepper, and oil, then roast them in the same pan as a spice-rubbed boneless loin.

Here's a hearty twist on mac and cheese that gets a salty kick from strips of ham: bow tie pasta, tossed with onion, peas, and ham, and sprinkled with Parmesan cheese.

Bulgur is a whole grain prominent in Turkish cuisine that is high in fiber and protein and requires almost no cooking. Here, we've stuffed pork chops with bulgur, apricots, and almonds for a hearty, autumnal main course.

Our version of the classic Korean pork dish comes to us from a reader, Norm Matthews of Junction City, Kansas. His marinade of garlic, soy, sesame oil, red pepper, and ginger will add favor and tenderize the meat, so be sure to make a little ahead of time for the best result.

This recipe calls for plump, smoky grilled sausages to be served with a drizzle of our arugula pesto, but for a more dramatic effect, serve the meat with a dollop of pesto smeared neatly underneath.

Don't worry about boiling water for this stir-fry. The noodles are soaked in hot water but are only thoroughly cooked when they're simmered with bok choy, garlic, ginger, and a spicy soy-sauce blend. Top with luxurious, thin-sliced pork chops as a final step.

Barbecue sandwiches, like these saucy sliders, are fun to eat and fun to assemble. Here's a roast of pork loin, basted with our Quick BBQ Sauce, and a creamy cabbage slaw that go great on your favorite sandwich roll.

Watch as Everyday Food editor Sarah Carey shows you her secret for making a lean but flavorful pork loin. (Hint: It has to do with an Asian-inspired marinade.)

Watch as Everyday Food editor Sarah Carey shows you how turn five ingredients a flavorful, balanced meal in just 25 minutes. Also, learn the shortcut for easy vegetable sides every night of the week.

Fresh spinach and thin slices of radish are dressed with an oniony mixture made in a saucepan. Serve fully cooled for more crunch, or warmed to wilt the greens a little.

Fennel offers a naturally crunchy combination of the savory and the sweet. When roasted with a pork loin, those flavors combine with the meat's juices to create a sumptuous, slightly crunchy side dish.

Looking for an aromatic sauce for pork chops or any other white meat? Fresh sage, dried thyme, and shallots, simmered in butter and white wine, should do the trick.

Quick and easy pork cutlets, coupled with an equally easy sauce of ginger, garlic, and soy, make this an excellent option for those nights when dinnertime is just 30 minutes away.

Here's a fun approach to steak frites with a sweet and sumptuous surprise -- thick-cut pork chops and parsnip sticks, browned and simmered in apple cider.

Sliced deli ham isn't good for just sandwiches; here, tossed with broccoli florets, egg noodles, and a simple sauce of cream cheese and pasta water, it adds a familiar flavor to an already comforting meal.

Oranges are a surprisingly versatile fruit when cooked with meat. Here's a recipe that calls for orange juice, orange zest, and orange segments, pan-fried with thick pork chops, to create a syrupy browned sauce.

Polenta's a wonderful side dish -- it's not just a hearty accompaniment to meats like these golden pork chops. With its creamy texture, it's almost a sauce -- perfect for chasing around your plate with a full fork.

Watch as Everyday Food editor Sarah Carey cooks pork chops with bacon and cabbage in a roasting pan for a hearty, one-dish supper.

The secret to a down-home barbecued pork loin from the kitchen isn't a tasty sauce (though ours fits the bill) -- it's searing the meat before roasting in order to get the perfect char from a hot oven.

One way to get a well-balanced meal in under an hour is to pick one part of the meal to concentrate on while keeping the others simple. Here, we've focused on a fluffy rice dish dotted with diced peppers -- and let the Italian sausage and side salad speak for themselves.

In just 30 minutes, our Dijon glaze adds sticky sourness to a roast pork loin, while quick mashed potatoes and simmered green beans round out this full meal.

Our recipe calls for the onions and squash to be tossed in our lemony marinade along with cubed pork, but you can toss the vegetables and marinade separately, then cook in reverse order, top to bottom, for any vegetarian guests.