Popular French Pork Recipes

Ground Pork

• Boulettes - Pork meatballs. Might be served Italian style with tomato sauce and pasta or in a sweet and sour sauce on top of rice.
• Friands - Stuffed in puff pastry, these might be made small and served as an appetizer.
• Tomates farcies - Stuffed tomatoes.

Pork Chops

• A la lyonnaise - Braised pork chops with onions and potatoes.
• Au fromage - Pork chops are smeared with a mixture of cheese, cream and mustard then grilled under the broiler.
• Au vin blanc - Chops cooked in wine along with possibly tomatos, mushrooms, and Port wine.
• Carré de porc au four - Rack of pork baked in the oven.
• Pannée - Breaded and pan fried chops.

Pork Loin

• Filet mignon - In France, filet mignon is more likely to refer to a pork tenderloin then a cut of beef. Might be split and stuffed, or sauteed in slices (médaillons) or a variety of easy pork recipes.
• Roti de porc aux pruneaux - Pork roast with prunes.

Patés

• Pâté en croûte - A stuffing of ground pork meats cooked in a pastry crust.
• Pâté de campagne - Another mix of ground pork meats, but cooked without a crust and served cold in slices.

Stews

• Civet au porc - Pork is marinated, then cooked slowly in red wine. Typically pork blood is added towards the end to thicken the sauce.
• Hochepot - A Flemish dish, this stew might be made from just about any part of the pig including the feet and ears.
• Potée - Several regions have their own version of this dish - most feature a selection of pork meats and cabbage. One of these easy pork recipes is this French stew recipe.

Plats Complets

• Cassoulet - A slow cooking concoction of white beans and a variety of pork meats. Lamb or duck confit might also be included.
• Choucroute garni - Sauerkraut is a speciality of the Alsace region, where it is served garnished with any number of different sausages and hams.
• Petit salé aux lentilles - A hearty dish of lentils and various pork products. Try the recipe here: lentil soup recipe.

And a little stranger . . .

• Boudin noir - A dark colored sausage made from pork blood.
• Langue de porc - Pork tongue is often cooked with tomatoes and served with pickles.
• Oreilles de porc - Pigs' ears are sometimes an ingredient in fromage de tête (head cheese). They are also enjoyed on their own - grilled, stuffed or braised.
• Pieds de cochon à la Sainte-Menehould - Pigs' feet cooked for several hours in white wine, then breaded and grilled to crunchy, juicy perfection.