20 Delicious French Pork Recipes Savory

Craving rich, savory flavors with a French twist? From cozy cassoulet to crispy pork chops with herbes de Provence, these 20 delicious French pork recipes are your ticket to a gourmet-worthy meal—no passport required! Whether you’re whipping up a quick weeknight dinner or hosting a fancy feast, these dishes promise to impress. Ready to bring a taste of France to your kitchen? Let’s dive in!

Herbes de Provence Pork Chops

These Herbes de Provence Pork Chops are a fragrant, one-pan wonder that’ll transport your weeknight dinner to the French countryside.

• 4 bone-in pork chops (1 inch thick)
• 2 tbsp olive oil
• 1 tbsp Herbes de Provence
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 garlic cloves, minced
• ½ cup chicken broth
• 1 tbsp butter
• 1 tbsp fresh lemon juice

1. Pat pork chops dry and rub evenly with 1 tbsp Herbes de Provence, 1 tsp salt, and ½ tsp black pepper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until deeply golden. Transfer to a plate.
3. Reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant. Pour in ½ cup chicken broth, scraping up any browned bits.
4. Return chops to the skillet, simmer for 3–4 minutes until cooked through (145°F internal temp). Swirl in 1 tbsp butter and 1 tbsp lemon juice. Spoon pan sauce over chops.

The magic here? The herbes de Provence infuses every bite with floral lavender and earthy thyme, while the quick pan sauce keeps the pork juicy. Tip: Let chops rest for 5 minutes before serving—the flavors intensify as they settle.

French Onion Pork Roast

This cozy one-pot wonder combines the rich flavors of French onion soup with a juicy pork roast—perfect for a hearty weeknight dinner that feels fancy without the fuss.

Ingredients:

• 1 (3–4 lb) boneless pork loin roast
• 2 tbsp olive oil
• 3 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 375°F. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Season the pork roast with 1 tsp kosher salt and 1/2 tsp black pepper, then sear on all sides until browned (about 3 minutes per side). Transfer to a plate.
2. Add sliced onions to the pot and cook, stirring occasionally, until deeply caramelized (about 15 minutes). Stir in 4 cloves minced garlic and 1 tbsp thyme, cooking for 1 minute until fragrant.
3. Pour in 1 cup beef broth and 1 tbsp Worcestershire sauce, scraping up any browned bits. Return the pork to the pot, nestling it into the onions. Cover and bake for 45–50 minutes, until the pork reaches 145°F internally.
4. Remove the lid, sprinkle 1 cup Gruyère over the pork, and broil for 2–3 minutes until bubbly and golden. Let rest 10 minutes before slicing.

The magic here? The onions melt into a silky, umami-packed gravy while the pork stays tender—no soup mix required!

Tip: For extra depth, deglaze the pot with a splash of dry white wine before adding the broth.

Coq au Vin with Pork Tenderloin

Coq au Vin with Pork Tenderloin

This rustic French classic gets a twist with tender pork, simmered in rich red wine until fall-apart tender—perfect for impressing guests without fuss.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch pieces
• 4 slices thick-cut bacon, chopped
• 1 cup dry red wine (like Pinot Noir)
• 1 cup chicken stock
• 8 oz cremini mushrooms, halved
• 2 medium carrots, sliced into coins
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. In a Dutch oven, cook bacon in 1 tbsp olive oil over medium heat until crisp, 5 minutes. Remove with a slotted spoon.
2. Season pork with 1/2 tsp salt and 1/4 tsp pepper. Brown in the bacon fat in batches, 3 minutes per side. Set aside.
3. Add onion, carrots, and mushrooms to the pot. Sauté 5 minutes until softened. Stir in garlic and tomato paste, cooking 1 minute.
4. Sprinkle 1 tbsp flour over veggies, stirring to coat. Pour in red wine, scraping up browned bits, then add chicken stock, thyme, and bay leaf.
5. Return pork and bacon to the pot. Simmer covered on low for 1 hour 15 minutes, until pork is fork-tender. Discard bay leaf before serving.

The pork soaks up the wine’s depth while staying juicy, and the bacon adds a smoky counterpoint to the sweet carrots.

Tip: For extra silkiness, stir in 1 tbsp butter at the end—it’s the French way!

Pork Normandy with Apples and Cream

This rustic French-inspired dish combines tender pork with sweet apples and a velvety cream sauce—comfort food at its finest.

Ingredients:

• 1.5 lbs pork tenderloin, cut into 1-inch medallions
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 crisp apples (like Honeycrisp), peeled and sliced
• 1 small yellow onion, thinly sliced
• 1/2 cup apple cider
• 1/2 cup heavy cream
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Heat butter and olive oil in a large skillet over medium-high. Sear pork medallions for 3 minutes per side until golden. Transfer to a plate.
2. In the same skillet, sauté apples and onion for 5 minutes until softened. Stir in 1/2 tsp salt and 1/4 tsp black pepper.
3. Pour in apple cider, scraping up browned bits. Simmer 2 minutes until slightly reduced.
4. Return pork to the skillet, nestling into the apples. Pour heavy cream over everything and sprinkle with thyme leaves.
5. Cover and simmer on low for 10 minutes, until pork reaches 145°F internally.

The magic here? The cream thickens into a luscious glaze while the apples keep their texture—no mushy fruit in sight.

Tip: For extra depth, deglaze the pan with 1 tbsp Calvados (apple brandy) before adding the cider.

French Garlic and Herb Pork Ribs

These tender, garlicky ribs are packed with fresh herbs and a buttery finish—perfect for impressing guests or treating yourself to a cozy weekend meal.

Ingredients:

• 2 lbs pork ribs (St. Louis-style or baby back)
• 4 tbsp unsalted butter, melted
• 6 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions:

1. Preheat oven to 325°F. Pat ribs dry and place on a foil-lined baking sheet.
2. In a bowl, mix melted butter, minced garlic, parsley, thyme, rosemary, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika. Brush generously over ribs, coating all sides.
3. Cover tightly with foil and bake for 2 hours until meat is fork-tender.
4. Remove foil, increase heat to 400°F, and bake uncovered for 15 minutes to crisp the edges.

The slow roast melts the garlic and herbs into the ribs, while the final blast of heat gives them a caramelized, buttery crust. Tip: Serve with crusty bread to swipe up all the garlic-herb pan juices!

Provencal Pork Stew

This rustic French-inspired stew is slow-simmered with herbs, wine, and tender pork for a dish that’s rich, aromatic, and perfect for cozy nights in.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 1½-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 cup dry white wine
• 1 (14.5 oz) can diced tomatoes
• 1 cup chicken broth
• 1 tbsp herbes de Provence
• 1 tsp salt
• ½ tsp black pepper
• ½ cup pitted Kalamata olives
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown the pork in batches, about 5 minutes per side. Transfer to a plate.
2. Add the onion and cook until soft, 5 minutes. Stir in 4 minced garlic cloves and cook 1 minute until fragrant.
3. Pour in 1 cup white wine, scraping up browned bits. Simmer 2 minutes, then add the pork back along with diced tomatoes, 1 cup chicken broth, 1 tbsp herbes de Provence, 1 tsp salt, and ½ tsp black pepper.
4. Cover, reduce heat to low, and simmer 1½ hours until pork is fork-tender. Stir in ½ cup olives and cook uncovered 10 minutes to thicken slightly.
5. Garnish with 2 tbsp parsley before serving.

The briny olives and herbes de Provence give this stew a distinctly sunny Mediterranean flair—like a trip to the French countryside in every bite.

Tip: For extra depth, sear the pork in batches to avoid overcrowding the pot.

Pork Bourguignon

This rustic French-inspired dish swaps beef for tender pork, simmered in red wine until melt-in-your-mouth delicious—perfect for a cozy Sunday supper.

Ingredients:

• 2 lbs pork shoulder, cut into 2-inch cubes
• 4 slices bacon, chopped
• 1 large yellow onion, diced
• 3 carrots, sliced into 1-inch rounds
• 8 oz cremini mushrooms, halved
• 3 cloves garlic, minced
• 2 cups dry red wine (like Pinot Noir)
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions:

1. In a Dutch oven, cook bacon over medium heat until crispy (5–7 minutes). Remove with a slotted spoon, leaving drippings in the pot.
2. Add pork shoulder in batches, searing until browned on all sides (3–4 minutes per batch). Transfer to a plate.
3. Heat 2 tbsp olive oil in the pot. Add onion, carrots, and mushrooms; cook until softened (6–8 minutes). Stir in 3 cloves garlic and 1 tbsp thyme; cook 1 minute.
4. Pour in 2 cups red wine, scraping up browned bits. Add 1 cup beef broth, 2 tbsp tomato paste, 1 tsp salt, and 1/2 tsp pepper. Return pork and bacon to the pot.
5. Cover and simmer on low heat for 2 hours, stirring occasionally, until pork is fork-tender.

The rich wine sauce clings to every bite of pork, while the mushrooms add an earthy depth—it’s like a hug in a bowl.

Tip: Serve over buttery mashed potatoes or crusty bread to soak up every drop of that glorious sauce.

French Mustard Glazed Pork Loin

This French Mustard Glazed Pork Loin is a showstopper with its tangy-sweet crust and juicy interior—perfect for impressing guests without stressing over complicated steps.

• 1 (3 lb) pork loin
• 1/4 cup Dijon mustard
• 2 tbsp whole-grain mustard
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a bowl, whisk together 1/4 cup Dijon mustard, 2 tbsp whole-grain mustard, 2 tbsp honey, 2 cloves minced garlic, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
3. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear the pork loin on all sides until golden, about 3 minutes per side.
4. Brush the mustard glaze evenly over the pork, then transfer the skillet to the oven. Roast for 35–40 minutes, basting once halfway, until the internal temperature reaches 145°F.
5. Let rest for 10 minutes before slicing. The glaze will caramelize into a glossy, flavorful crust while keeping the meat tender.

Tip: For extra depth, add a splash of apple cider vinegar to the glaze—it balances the sweetness beautifully.

Pork and Mushroom Cassoulet

This rustic French-inspired dish is cozy enough for weeknights but elegant enough to impress guests—creamy beans, tender pork, and earthy mushrooms mingle in one satisfying pot.

Ingredients

• 1 lb boneless pork shoulder, cut into 1-inch cubes
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 1 cup chicken stock
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a Dutch oven over medium-high. Brown the pork on all sides, about 5 minutes. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté onion for 3 minutes until soft, then add mushrooms and cook 5 minutes until golden. Stir in garlic, 1 tsp thyme, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook 1 minute until fragrant.
3. Return pork to the pot. Add beans, 1 cup chicken stock, 2 tbsp tomato paste, and 1 bay leaf. Bring to a simmer, then reduce heat to low. Cover and cook 45 minutes, stirring occasionally, until pork is fork-tender.
4. Discard bay leaf. Let rest 5 minutes before serving.

The magic here? Slow cooking melds the smoky paprika and thyme into the beans, creating a rich, velvety sauce that clings to every bite.

Tip: For extra depth, deglaze the pot with 1/4 cup dry white wine after browning the pork.

French-Style Pork and Potato Gratin

This rich, comforting gratin layers tender pork and creamy potatoes under a golden crust—perfect for a cozy Sunday supper.

Ingredients

• 1 lb boneless pork chops, trimmed and thinly sliced
• 1.5 lbs Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 cup heavy cream
• 1 cup grated Gruyère cheese
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high. Cook pork chops until lightly browned, 2 minutes per side. Transfer to a plate.
2. In the same skillet, sauté onion and garlic until soft, 3 minutes. Stir in Dijon mustard and thyme leaves.
3. Layer half the potatoes in a greased 9×13-inch baking dish. Top with pork, onion mixture, remaining potatoes, and 1 tsp salt and 1/2 tsp pepper. Pour heavy cream evenly over top.
4. Sprinkle Gruyère cheese on top. Cover with foil and bake 40 minutes. Uncover and bake 20 more minutes until bubbly and golden.

The magic here? The Dijon mustard cuts through the richness, while the Gruyère forms a crackly, nutty crust.

Tip: Let the gratin rest 10 minutes before serving—it helps the cream set for cleaner slices.

Pork Rillettes with Baguette

This rustic French spread is rich, savory, and perfect for slathering on crusty bread—ideal for your next charcuterie board or cozy night in.

Ingredients:

• 1.5 lbs pork shoulder, cut into 2-inch cubes
• 1/2 lb pork belly, cut into 1-inch pieces
• 1 cup dry white wine
• 4 garlic cloves, smashed
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 bay leaf
• 1/4 cup duck fat or butter, softened (for finishing)
• Baguette, sliced and toasted (for serving)

Instructions:

1. In a Dutch oven, combine pork shoulder, pork belly, white wine, garlic, 2 tsp salt, 1 tsp pepper, thyme, and bay leaf. Cover and refrigerate for 4 hours (or overnight) to marinate.
2. Preheat oven to 300°F. Place the pot (uncovered) over medium heat and bring to a simmer. Cover tightly with a lid and transfer to the oven. Braise for 3 hours, stirring once halfway, until the meat shreds easily with a fork.
3. Remove the bay leaf. Use two forks to shred the meat in the pot, mixing it with the rendered fat and juices. Stir in 1/4 cup duck fat (or butter) until fully melted and incorporated.
4. Pack the mixture into small jars or ramekins, pressing to eliminate air pockets. Chill for at least 4 hours (or up to 1 week) to let flavors meld.
5. Serve chilled or at room temperature with toasted baguette slices.

The magic here? The slow braise turns tough cuts into a luscious, spreadable texture—like pork butter with a hint of wine and herbs.

Tip: For extra richness, top each jar with a thin layer of melted duck fat before chilling—it seals and preserves the rillettes beautifully.

French Pork and Cider Stew

This rustic stew combines tender pork with the sweet-tart tang of apple cider—a cozy one-pot wonder that’ll have your kitchen smelling like a French farmhouse.

Ingredients:

• 2 lbs boneless pork shoulder, cut into 2-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups hard apple cider (or non-alcoholic cider)
• 1 cup chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 medium carrots, sliced into 1/2-inch rounds
• 2 medium Yukon Gold potatoes, cubed
• 1 bay leaf

Instructions:

1. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown pork shoulder in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion to the pot; sauté 5 minutes until soft. Stir in 3 garlic cloves and cook 30 seconds.
3. Pour in 2 cups cider, scraping up browned bits. Add 1 cup broth, 2 tbsp Dijon, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp pepper. Return pork to the pot.
4. Add carrots, potatoes, and 1 bay leaf. Simmer covered on low for 1.5 hours, stirring occasionally, until pork shreds easily.
5. Discard bay leaf. Skim excess fat if desired. Serve in bowls with crusty bread.

The magic here? The cider reduces into a glossy, slightly sweet glaze that clings to every bite of melt-in-your-mouth pork.

Tip: For extra depth, swap 1/2 cup broth for Calvados (apple brandy) and flambé it before adding the cider.

Pork Chops with Dijon Cream Sauce

These juicy pork chops smothered in a tangy Dijon cream sauce are a weeknight hero—ready in under 30 minutes but fancy enough for date night.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 1 cup chicken broth
• ½ cup heavy cream
• 2 tbsp Dijon mustard
• 1 tsp fresh thyme leaves

Instructions:

1. Season pork chops evenly with 1 tsp kosher salt and ½ tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear chops for 4–5 minutes per side until golden (internal temp should reach 145°F). Transfer to a plate.
3. Reduce heat to medium; melt 2 tbsp butter in the same skillet. Sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Pour in 1 cup chicken broth, scraping up browned bits. Simmer 2 minutes, then whisk in ½ cup heavy cream, 2 tbsp Dijon mustard, and 1 tsp thyme leaves. Cook 3–4 minutes until slightly thickened.
5. Return chops to the skillet, spooning sauce over them. Warm through for 1 minute.

The magic here? The sauce’s velvety texture clings to every bite, balancing the mustard’s sharpness with rich cream—no fancy reductions needed.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

French Pork and Lentil Casserole

This rustic casserole is pure comfort—tender pork, earthy lentils, and aromatic herbs simmered into a hearty one-pot meal.

Ingredients

• 1 lb boneless pork shoulder, cut into 1-inch cubes
• 1 cup dried green lentils, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 4 cups chicken stock
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper
• 1 bay leaf

Instructions

1. Preheat oven to 350°F. Heat 2 tbsp olive oil in a Dutch oven over medium-high. Brown pork in batches, 3–4 minutes per side. Transfer to a plate.
2. Add onion and carrots to the pot; cook 5 minutes until softened. Stir in 3 garlic cloves and 1 tbsp tomato paste; cook 1 minute.
3. Return pork to the pot. Add 1 cup lentils, 4 cups chicken stock, 1 tsp thyme, 1 tsp salt, ½ tsp pepper, and 1 bay leaf. Bring to a simmer.
4. Cover and bake 1 hour 15 minutes, until lentils are tender and pork shreds easily. Discard bay leaf before serving.

The magic here? The lentils soak up all the rich pork flavors while staying perfectly toothsome—no mushy beans here!

Tip: For extra depth, deglaze the pot with a splash of dry white wine after browning the pork.

Pork Tenderloin with Tarragon Butter

This juicy pork tenderloin gets a luxurious finish with a fragrant tarragon butter that melts right into every slice—perfect for turning a weeknight dinner into something special.

Ingredients:

• 1 (1.5 lb) pork tenderloin, trimmed
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh tarragon, finely chopped
• 1 tsp lemon zest
• 1 small garlic clove, minced

Instructions:

1. Preheat oven to 400°F. Pat the pork tenderloin dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork, turning occasionally, until browned on all sides, about 6 minutes total.
3. Transfer the skillet to the oven and roast for 15–18 minutes, until the pork reaches 145°F internally. Let rest for 5 minutes.
4. Meanwhile, mix 3 tbsp softened butter, 1 tbsp tarragon, 1 tsp lemon zest, and 1 minced garlic clove in a small bowl.
5. Slice the pork and top each portion with a dollop of the tarragon butter, letting it melt slightly before serving.

The herbaceous, citrus-kissed butter elevates the pork’s natural sweetness while keeping it incredibly tender—no fancy techniques required!

Tip: For extra flavor, rub the pork with a pinch of smoked paprika before searing.

French Pork and Apple Sausage Rolls

These flaky, savory-sweet sausage rolls are a crowd-pleaser, with juicy pork, tender apples, and a hint of thyme wrapped in buttery puff pastry.

Ingredients:

• 1 lb ground pork
• 1 medium apple (like Honeycrisp), finely diced (about 1 cup)
• 1 sheet frozen puff pastry, thawed
• 1 tbsp Dijon mustard
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, diced apple, Dijon mustard, thyme leaves, kosher salt, and black pepper until just combined.
3. Roll out puff pastry into a 10×12-inch rectangle. Cut lengthwise into two 5-inch-wide strips.
4. Divide pork mixture into two logs and place each along the center of a pastry strip. Fold pastry over filling, sealing edges with a fork. Cut each roll into 6 pieces.
5. Transfer rolls to the baking sheet, seam-side down. Brush tops with beaten egg.
6. Bake for 25 minutes until golden brown and pork is cooked through (internal temp 160°F).

The apple keeps the pork moist while adding a subtle sweetness that pairs perfectly with the flaky, golden crust. Serve warm with extra mustard for dipping!

Tip: For extra crunch, sprinkle rolls with sesame seeds before baking.

Pork Confit with Garlic and Thyme

This melt-in-your-mouth pork confit is slow-cooked in rich, herby fat until it’s irresistibly tender—a restaurant-worthy dish with minimal effort.

Ingredients:

• 3 lbs pork shoulder, cut into 2-inch cubes
• 4 cups duck fat or lard
• 8 garlic cloves, smashed
• 6 sprigs fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper

Instructions:

1. Preheat oven to 275°F. Season pork evenly with 2 tsp kosher salt and 1 tsp black pepper.
2. In a large Dutch oven, melt duck fat over low heat. Add pork, 8 smashed garlic cloves, and 6 thyme sprigs, ensuring the meat is fully submerged.
3. Cover and transfer to the oven. Cook for 3.5–4 hours until the pork shreds easily with a fork.
4. Using a slotted spoon, transfer pork to a bowl. Strain and reserve the fat for future use (it’s gold for roasting potatoes!).

The magic here? The pork stays juicy inside while the edges crisp up when pan-fried later—perfect for tacos or atop creamy polenta.

Tip: For extra-crispy bits, pan-sear the confit in a hot skillet for 2 minutes before serving.

French Pork and White Bean Soup

This rustic, hearty soup is like a cozy hug in a bowl—tender pork, creamy white beans, and aromatic herbs simmered to perfection.

Ingredients:

• 1 lb boneless pork shoulder, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 (15 oz) cans white beans, drained and rinsed
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large pot, heat 2 tbsp olive oil over medium-high heat. Add the pork and cook until browned on all sides, about 5 minutes. Transfer to a plate.
2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in 3 minced garlic cloves and cook for 1 minute.
3. Return the pork to the pot. Add 4 cups chicken broth, 2 cans white beans, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 45 minutes, stirring occasionally, until the pork is fork-tender.
4. Discard the bay leaf. Stir in 2 tbsp chopped parsley just before serving.

The magic here? The pork melts into the broth, making it rich and savory, while the beans add just the right creaminess. Serve with crusty bread for dunking!

Tip: For extra depth, brown a tablespoon of tomato paste with the veggies in step 2.

Pork Chops with Red Wine Reduction

These juicy pork chops get a luxurious upgrade with a rich, glossy red wine reduction—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 4 bone-in pork chops (about 1-inch thick)
• 1 tbsp olive oil
• 1 tbsp butter
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 garlic cloves, minced
• 1/2 cup dry red wine (like Cabernet Sauvignon)
• 1/2 cup beef broth
• 1 tbsp honey

Instructions:

1. Pat pork chops dry and season evenly with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and cook for 4–5 minutes per side until golden and internal temperature reaches 145°F. Transfer to a plate.
3. Reduce heat to medium. Melt 1 tbsp butter in the same skillet, then sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Pour in 1/2 cup red wine, scraping up browned bits. Simmer for 2 minutes, then stir in 1/2 cup beef broth and 1 tbsp honey. Cook for 4–5 minutes until slightly thickened.
5. Return pork chops to the skillet, spooning sauce over them. Warm for 1 minute, then serve.

The reduction’s sweet-tart depth balances the savory pork beautifully, while a quick pan sauce keeps everything tender and flavorful. Tip: For extra richness, swirl in another tablespoon of butter at the end!

French-Style Pork and Leek Pie

This rustic pie combines tender pork and sweet leeks in a buttery crust—a comforting dish that feels fancy without the fuss.

Ingredients:

• 1 lb ground pork
• 2 large leeks (white and light green parts), thinly sliced (about 2 cups)
• 1 sheet frozen puff pastry, thawed
• 2 tbsp unsalted butter
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp all-purpose flour
• 1/2 cup chicken broth
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Melt 2 tbsp unsalted butter in a skillet over medium heat. Add leeks and cook until soft, 5 minutes. Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add ground pork and cook until no longer pink, 6–8 minutes. Sprinkle 1 tbsp flour over the mixture, stir, then pour in 1/2 cup chicken broth. Simmer until thickened, 2 minutes. Remove from heat.
3. Roll out puff pastry to fit a 9-inch pie dish. Spoon filling into the dish, then drape pastry over the top, crimping edges to seal. Brush with beaten egg and cut 3 slits in the top.
4. Bake for 25 minutes until the crust is puffed and golden. Let rest 5 minutes before slicing.

The magic here? The flaky pastry soaks up the savory juices, making every bite rich and satisfying. Serve with a crisp green salad for balance.

Tip: For extra flavor, swap half the pork for browned mushrooms or add a splash of white wine to the filling.

Conclusion

With 20 mouthwatering French pork recipes, this roundup offers something for every home cook—from cozy weeknight dinners to impressive weekend feasts. We hope you find a new favorite to savor! Don’t forget to share your cooking adventures in the comments and pin this article to your Pinterest boards for easy inspiration. Bon appétit!