Four couples share their love stories

ROASTED BONE-IN PORK RACK WITH THYME

ACTIVE TIME 30MINUTES TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8

4Tbsp. olive oil, divided 15½-lb. bone-in pork loin rack (8 ribs), frenched 4tsp. kosher salt, divided 3tsp. black pepper, divided 12oz. small multicolored carrots with tops, trimmed 3cupsbite-size cauliflower florets 2fennel bulbs, trimmed and cut into wedges 1Tbsp. fresh thyme leaves

Flat-leaf parsley leaves, for serving

POUR 3 tablespoons oil into a heavy roasting pan. Transfer pan to oven and preheat to 400°F. SEASON pork all over with 3 teaspoons salt and 2 teaspoons pepper. Remove roasting pan from oven and carefully place pork, fat side down, in hot oil. Return to oven and roast for 15 minutes. TOSS carrots, cauliflower, and fennel with thyme, remaining 1 tablespoon oil, and remaining 1 teaspoon each salt and pepper; scatter around pork. Return to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, about 1 hour. Transfer pork to a cutting board and let rest for 10 minutes. MEANWHILE, continue to roast vegetables until tender and caramelized, about 10 minutes more. SLICE pork between ribs into 8 chops, reserving any juices. Serve chops with vegetables and any reserved juices, topped with parsley.

PAPRIKA PORK TENDERLOIN WITH ROASTED POTATOES AND DILL CREAM

ACTIVE TIME 30MINUTES TOTAL TIME 30MINUTES SERVES 4

1lb. small red potatoes, halved or quartered if large 3Tbsp. olive oil, divided 2¼tsp. kosher salt, divided 2tsp. paprika 1tsp. onion powder ¾tsp. black pepper, divided 11¼-lb. pork tenderloin, trimmed ¾cup sour cream 3Tbsp. fresh dill sprigs, chopped, plus more for serving

PREHEAT oven to 425°F. Toss potatoes with 2 tablespoons oil and 1 teaspoon salt on a rimmed baking sheet. Roast until browned and tender, 20 to 22 minutes. MEANWHILE, combine paprika, onion powder, 1 teaspoon salt, and ½ teaspoon pepper; season pork with spice mixture. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high. Add pork and cook, turning occasionally, until browned on all sides, 5 to 6 minutes. Transfer skillet to oven and roast until a thermometer inserted into thickest portion of pork registers 145°F, 12 to 15 minutes. Let rest for 5 minutes before slicing. STIR together sour cream, dill, and remaining ¼ teaspoon each salt and pepper. Serve pork with dill cream and potatoes; garnish with dill sprigs.

PORK CHOPS WITH MAPLE–BLACK PEPPER GRAVY

ACTIVE TIME 10 MINUTES TOTAL TIME 30MINUTES SERVES 4

2Tbsp. canola oil 410-oz.center-cut, bone-in pork chops 2tsp. kosher salt 2Tbsp. all-purpose flour 2cupslow-sodium chicken broth, divided ⅓cup pure maple syrup 1½Tbsp. apple cider vinegar 2tsp. black pepper

HEAT oilina large skillet over mediumhigh. Season pork chops with salt. Working in batches if necessary, add chops to skillet and cook, turning once, until browned and a thermometer inserted into thickest portion registers 145°F, 5 to 6 minutes per side. Transfer to a plate; tent with foil to keep warm. WHISK flour and ½ cup broth in a medium bowl until smooth. Add flour mixture, syrup, and remaining 1½ cups broth to skillet. Cook over medium-high, whisking occasionally, until slightly thickened and reduced to about 1 cup, 12 to 15 minutes. Remove from heat and stir in vinegar and pepper; serve over pork chops.

TIP Look for pork chops with a rosy pink hue and no gray undertones. We like bone-in chops for searing because they retain moisture and a meaty flavor even after time in a hot skillet.

PORK CHOPS WITH MAPLE–BLACK PEPPER GRAVY

CHILE-ROASTED PORK RIBS

CARAMELIZED PORK BELLY

CHILE-ROASTED PORK RIBS

ACTIVE TIME 15MINUTES TOTAL TIME 2 HOURS, 40MINUTES SERVES 6

3Tbsp. ancho chile powder 1½Tbsp. kosher salt 22½- to 3-lb. racks

St. Louis–style pork ribs 1cupketchup ½cup apple cider vinegar or distilled white vinegar ¼cup sugar 1Tbsp. black pepper 1Tbsp. hot sauce 2tsp. yellow mustard

PREHEAT oven to 325°F. Combine chile powder and salt in a small bowl; rub mixture over ribs. Wrap each rack in aluminum foil and place on a rimmed baking sheet. Roast until bones can be pulled out with just a bit of tension, 2 hours to 2 hours and 15 minutes. MEANWHILE, whisk together ketchup, vinegar, sugar, pepper, hot sauce, and mustard. PREHEAT broiler. Unwrap ribs and baste with half the sauce. Return unwrapped ribs to oven and broil until sauce is bubbly and glazes the ribs, 6 to 8 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing. Serve ribs with remaining sauce.

TIP The membrane that covers a rack of ribs can make it hard to separate them for eating. To remove it before cooking, loosen a corner with a sharp knife, then grab it with a paper towel and pull back and away.

CARAMELIZED PORK BELLY

ACTIVE TIME 50MINUTES TOTAL TIME 4 HOURS, 50MINUTES SERVES 8

1Tbsp. canola oil 14-lb. pork belly, cut into 3-in. pieces 1large yellow onion, chopped 1tsp. crushed red pepper 1cup packed light brownsugar ¼cup fish sauce ½cup cilantro, including leaves andtenderstems 3Tbsp. fresh lime juice (from 2 limes)

Steamed rice and bok choy, for serving

HEAT oil in a large skillet over mediumhigh.Working in 2 batches, add pork and cook until browned on all sides, 12 to 15 minutes. Transfer to a 6-quart slow cooker. ADD onion and crushed red pepper to skillet and cook, stirring, until onion begins to brown, about 5 minutes. Add sugar and fish sauce and cook, stirring, until thick and bubbly, about 3 minutes. Transfer mixture to slow cooker, cover, and cook on low until pork is tender, about 4 hours. Stir in cilantro and lime juice. Serve pork and sauce over rice with steamed bok choy.

KOREAN-STYLE LETTUCE WRAPS

ACTIVE TIME 25 MINUTES TOTAL TIME 13HOURS, 15 MINUTES

(INCLUDES CHILLING)

SERVES 12

¾cup sugar, divided ¼cup kosher salt, divided 16-lb. bone-in pork shoulder 1bunch radishes, thinly sliced (2 cups) 3carrots, thinly sliced into matchsticks (2 cups) 1cup rice vinegar 2heads Bibb lettuce, leaves separated 3cups prepared kimchi

COMBINE ½ cup sugar and 3 tablespoons salt; rub mixture all over pork. Place pork in a large bowl, cover with plastic wrap, and chill for 8 to 12 hours. PREHEAT oven to 300°F. Transfer pork, fat side up, to a heavy roasting pan, discarding any liquid in bowl. Roast until very tender and a thermometer inserted into thickest portion registers 145°F, 4 to 4½ hours. Transfer pork to a platter and let rest until cool enough tohandle, about 30 minutes. Pull into largepieces, discarding the bone. COMBINE radishes and carrots in a heatproof bowl. Bring vinegar, 1 cup water, and remaining ¼ cup sugar and 1 tablespoon salt to a boil in a medium saucepan over high. Cook, stirring constantly, until sugar and salt dissolve, about 4 minutes. Pour hot brine over radishes and carrots and set aside until cool, about 30 minutes. (Pickled vegetables can be made 2 days ahead; refrigerate in an airtight container.) BUILD lettuce wraps with pork, vegetables, and kimchi.

LOVE TENDERLOIN? Get 10 more recipes for this lean, juicy cut at realsimple.com/pork.

KOREANSTYLE LETTUCE WRAPS

TIP This is a great meal to serve family-style. Bring the whole pork roast to the table; let diners pull off pieces of meat and assemble their own wraps with kimchi and vegetables.