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Main Courses — Page 25

Chicken and Pork Liver Recipe: Rich Umami Pan-Sear With Crispy Edges

September 28, 2026 by Dolores Sizemore
Chicken and Pork Liver Recipe: Rich Umami Pan-Sear With Crispy Edges

This chicken and pork liver recipe transforms bold flavors into a restaurant-worthy pan-sear with crispy edges and deep umami richness. The secret lies in searing the liver quickly over high heat—just 2-3 minutes per…

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Chicken and Pork Panlasang Pinoy Recipe: One-Pan Filipino Flavor Explosion

October 12, 2026 by Dolores Sizemore
Chicken and Pork Panlasang Pinoy Recipe: One-Pan Filipino Flavor Explosion

This chicken and pork panlasang Pinoy recipe brings the bold, tangy-sweet flavors of Filipino home cooking to your table in one satisfying pan. 🌟 The magic lies in balancing soy sauce, vinegar, and garlic—classic…

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Chinese Pork Hot Pot Recipe: Spiced Broth and Silky Noodle Harmony

October 10, 2026 by Dolores Sizemore
Chinese Pork Hot Pot Recipe: Spiced Broth and Silky Noodle Harmony

This Chinese pork hot pot recipe transforms your kitchen into a bustling Sichuan restaurant with its fragrant spiced broth and tender silky noodles. The secret lies in balancing star anise, cinnamon, and Szechuan…

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Costa Vida Sweet Pork Recipe: Instant Pot Carnitas With Crispy Edges

October 20, 2026 by Dolores Sizemore
Costa Vida Sweet Pork Recipe: Instant Pot Carnitas With Crispy Edges

This Costa Vida sweet pork recipe transforms tough pork shoulder into melt-in-your-mouth carnitas with crispy edges —all in your Instant Pot. After years of experimenting with traditional braising methods, I adapted my…

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Country Style Pork Spare Ribs Recipe: Oven-Baked Crunch Meets Fall-Off-Bone Tenderness

September 16, 2026 by Dolores Sizemore
Country Style Pork Spare Ribs Recipe: Oven-Baked Crunch Meets Fall-Off-Bone Tenderness

This country-style pork spare ribs recipe delivers the perfect balance of crispy edges and fall-off-the-bone tenderness —all achieved in your oven. 🔥 After years of perfecting low-and-slow techniques, I’ve cracked the…

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Crockpot Bone-In Pork Chops Recipe: Bone-Melting Tenderness in 6 Hours

September 25, 2026 by Dolores Sizemore
Crockpot Bone-In Pork Chops Recipe: Bone-Melting Tenderness in 6 Hours

This crockpot bone-in pork chops recipe transforms tough cuts into melt-in-your-mouth perfection with minimal effort. After years of perfecting pork at Atlanta's Smoky Pig, I've developed a method that delivers…

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Easy Recipe for Pork Loin Chops: Pan-Sear and Baste for Juicy, Caramelized Crust

September 30, 2026 by Dolores Sizemore
Easy Recipe for Pork Loin Chops: Pan-Sear and Baste for Juicy, Caramelized Crust

This easy recipe for pork loin chops delivers melt-in-your-mouth tenderness with a caramelized crust —no fancy techniques required. The secret? Pan-searing and basting with rendered fat keeps the meat impossibly juicy…

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Gas Grill Pork Tenderloin Recipe: Smoky-Grilled Juiciness in 25 Minutes

September 18, 2026 by Dolores Sizemore
Gas Grill Pork Tenderloin Recipe: Smoky-Grilled Juiciness in 25 Minutes

Gas grill pork tenderloin recipe transforms this quick-cooking cut into restaurant-quality centerpiece with just 25 minutes of active time. The secret? High-heat searing and precise temperature control that locks in…

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Grilled BBQ Country-Style Pork Ribs Recipe: Smoky Bark Meets Fall-Off-Bone Tenderness

September 18, 2026 by Dolores Sizemore
Grilled BBQ Country-Style Pork Ribs Recipe: Smoky Bark Meets Fall-Off-Bone Tenderness

This grilled BBQ country-style pork ribs recipe delivers the perfect balance of smoky bark and melt-in-your-mouth tenderness that defines true Southern BBQ. After years of perfecting my technique—first in Charleston…

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Grilled Coca-Cola Pork Chops Recipe: Smoky-Sweet Grill Magic

September 15, 2026 by Dolores Sizemore
Grilled Coca-Cola Pork Chops Recipe: Smoky-Sweet Grill Magic

This grilled Coca-Cola pork chops recipe transforms ordinary pork into smoky-sweet grill magic that'll have your guests asking for seconds. 🔥 The secret? A bold marinade that balances the soda's caramelized depth with…

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About Me

Dolores Sizemore

Dolores Sizemore
The first time I ever cracked open a pork shoulder, I was 12, standing in my uncle’s smokehouse, watching him pull apart a brisket with the ease of someone who’d done it a thousand times. That moment stuck with me—how the meat could transform from raw to something rich, tender, and impossibly flavorful. Now, I’m here to share those lessons, along with all the messy, joyful experiments in between. This site is where I bring the best of traditional techniques and modern twists, because good food should never be boring.

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Recent Posts

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  • Beef and Pork Stir Fry Recipe: Wok-Heated Umami Bomb in 25 Minutes
    Beef and Pork Stir Fry Recipe: Wok-Heated Umami Bomb in 25 Minutes
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