ribs pork chops pork roast

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Pork Tenderloin:

Ingredients:cut pork tenderloin

  • 2 cloves of garlic
  • 1/4 tsp pepper
  • 1 tsp rosemary
  • 1/2 tsp thyme
  • 1 tsp basil
  • 1 cup breadcrumbs
  • Olive oil

Preheat the oven to 350°F. Finely chop up the two cloves of garlic. In a small dish mix all the ingredients except for the olive oil. Drizzle a small amount of olive oil over the pork tenderloin so it is moist and apply the breadcrumb mixture. Place in the oven and cook for approximately 1 hour (or until the internal temperature is 160°F)

*Herbs used in this receipe are dry but fresh herbs are always great to use.

Submitted by: Nicole Klassen


Pork Chops with Country Gravy:

Ingredients:

  • ¼ cup all-purpose flour
  • 3/4 tsp. salt
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. dried thyme
  • 1/4 tsp. dried rubbed sage
  • 4 pork chops (about 3/4" thick)
  • 1 tbsp. butter
  • Cooking spray
  • 1 1/2 cups of milk

Lightly spoon flour into a dry measuring cup, level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan, cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.


Aloha Pork Roast:

Ingredients:

  • 1/4 cup Dijon mustard
  • 1/4 cup frozen concentrated pineapple juice, thawed
  • 1 tbsp. soy sauce
  • 3 lbs boneless pork loin roast

Combine first 3 ingredients in small bow. Set aside. Place roast in large roasting pan. Cook, uncovered, in 400°F oven for 30 minutes. Brush ½ of mustard mixture on roast. Reduce heat to 325°F. Cook, uncovered, for about 1 hour, brushing twice with remaining mustard mixture, until meat thermometer inserted into thickest part of roast reads 150°F. Remove from oven. Cover loosely with foil.  Let stand for 10 minutes. Internal temperature should rise to at least 160F.  Slice roast. Makes approx. 12 servings


Pork Chops

Ingredients:

  • 6 pork chops
  • 1 medium onion, sliced
  • 1/2 cup water
  • Sauce:
  • 1/4 cup ketchup
  • 2 tsp Worchestershire
  • 2 tsp vinegar
  • 1 can cream of mushroom soup
  • Salt/pepper to taste
  • 1 garlic clove (optional)

Brown pork chops on both sides in a Skillet. Place slice of onion on each. Chop. Pour water in skillet. Mix Ingredients for sauce and pour over Pork chops. Cover and  Bake at 350°F for 2 hrs. Serves 6


Ham Casserole

Ingredients:

  • 2 c cubed peeled potatoes
  • 1 large carrot, sliced
  • 2 celery ribs, chopped
  • 3 c water
  • 2 c cooked ham, cubed
  • 2 tbsp green pepper, chopped
  • 7 tbsp butter or margarine, divided
  • 3 tbsp flour
  • 1 1/2 c milk
  • 3/4 tsp salt
  • 1/8 tsp pepper
  • 1 c cheddar cheese, shredded
  • 1/2 c soft bread crumbs

In a saucepan, cook potatoes, carrot and celery in water until tender; drain. In a skillet, sauté ham, green pepper and onion in 3 tbsp butter until tender. Add to the potato mixture. Transfer to a greased 1 ½ qt. baking dish. In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil, cook and stir for 2 min. or until thickened. Stir in the cheese until melted. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375°F for 25-30 minutes or until heated through. 

Yield:4-6 servings


Korean Skewered Pork

Ingredients:

  • 1/3 c low-sodium soy sauce
  • 1/4 c sweet or regular chili sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds, toasted
  • 4 garlic cloves, minced (or 1 tsp garlic powder)
  • 2 tsp brown sugar, packed
  • 1 tsp gingerroot peeled and finely grated
  • 1 tsp chili paste (sambal oelek)
  • 1 1/2 lbs boneless pork shoulder butt roast
  • 12 bamboo skewers (8 inch) soaked in water for 10 minutes

Marinade: Combing first 8 ingredients in small bowl. Pour into large resealable freezer bag. Cut roast across grain on diagonal into 1/8 inch thick slices. Add to marinade. Seal. Turn until coated. Marinate in refrigerator for 4 -5 hours, turning once or twice. Drain and discard marinade.
Thread pork loosely, accordion-style, onto skewers. Preheat electric grill for 5 minutes or gas barbecue to medium-high. Cook skewers on greased grill or broil on greased broiler pan on top rack in oven, for 4 -5 minutes per side until desired doneness.

Makes 12 skewers.


Dutch Pea Soup

Ingredients:

  • 12 c water
  • 1 1/2 lbs ham or ham hock
  • 2 1/4 c green split peas, rinsed and drained
  • 3 medium leeks, thinly sliced (white and tender green parts only)
  • 1 1/2 c celery, diced with leaves
  • 2 medium potatoes, diced
  • 4 medium carrots, 1/8th inch slices
  • 10 oz rookwurst sausage or European wieners
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp dried thyme
  • 1/8 tsp ground nutmeg

Out water and ham into a large pot or Dutch oven. Bring to a boil. Skimoff foam from around the edge of the pot.

Add next 5 ingredients. Bring to a boil. Reduce heat to medium-low. Cover. simmer for 2 hours sitring more frequently as soup thickens. Remove ham and any large pieces of meat. Remove meat from bone. Cut into bite-size pieces, discarding any fat, bone and sinew. Return to split pea soup mixture.

Add remaining 5 ingredients. Simmer, uncovered for 30 minutes.
Makes about 13 cups


Sunday Pork Roast

Ingredients:

  • 4 tbsp flour, divided
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf, finely crushed
  • 1/2 tsp dried thyme
  • 1 bone-in pork loin roast (4-5 lbs)
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 1 celery rib, chopped
  • 2 1/2 c cold water, divided
  • 1/3 c packed brown sugar.

Combine 2 tbsp flour, salt, pepper, bay leaf and thyme; rub over entire roast. Place roast with fat side up in a shallow roasting pan. Arrange vegetables around the roast. Pour 2 cups cold water into pan. Bake, uncovered at 325°F for 1 /2 hours, basting with pan juices every 30 minutes. Sprinkle with brown sugar. Bake 30 min. longer or until meat thermometer reads 160°F. Remove roast to a serving platter; keep warm. Strain pan drippings, reserving the broth, discard vegetables. Add water to the broth to measure 1 2/3 cup Return to pan. Combine remaining flour and cold water until smooth; stir in pan. Bring to a boil; cook and stir for 2 minutes. Serve with roast.
Yield: 10-12 servings


Sweet and Sour Pork

Ingredients:

  • Cut up pork
  • Sauce:
  • 1 onion, chopped
  • 1/2 c brown sugar
  • 2 tbsp cornstarch
  • 1 c water
  • 1/4 c ketchup
  • 1/4 c vinegar
  • 1 tbsp worchestershire sauce

Bake cut up pork in a 9 x 13 pan for 20 minutes. Drain off fat. Brown onion in butter. Add remaining ingredients stir. Pour over pork and bake at 350°F for 40-50 minutes.


Seven Layer Dinner

Ingredients:

  • 2 c potatoes, diced
  • 1/2 c onions, diced
  • 1 c carrots, sliced
  • 1 c peas
  • 1/2 c raw rice
  • 1 lb pork sausage
  • 10 oz tomato soup
  • Salt and Pepper

Place layer of vegetables, rice and sausage in greased baking dish, seasoning each layer. Combine water and soup, pour over casserole. Bake at 350°F for 1 to 1 1/2 hours.
Serves 7 to 8.


Christmas Morning Breakfast

Ingredients:

  • 12 slices bread, crusts removed
  • 2 c sharp grated cheese
  • 2 lbs sausage meat
  • 8 large eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp onion powder
  • 1 tsp worchestershire sauce
  • 1/2 tsp dry mustard powder
  • 2 2/3 c milk

Line bottom of greased 9X13 pan with 6 slices of bread. Sprinkle with grated cheese. Scramble fry sausage meat, drain off fat. Sprinkle meat over cheese. Cover meat with remaining bread slices. Beat eggs in bowl and add remaining ingredients. Pour over top layer of bread. Cover and refrigerate overnight. Bake, uncovered at 350°F for 1 hour.
Serves 10-12


Pork Casserole

Ingredients:

  • 1 lb ground pork
  • 1/2 c onion, chopped
  • 14 oz canned tomatoes
  • 1 c cheddar cheese, grated
  • 2 c egg noodles, cooked
  • 2 tbsp butter or margarine
  • 1 c bread crumbs

Brown pork and onion in frying pan. Drain off fat. Add tomatoes and cheese. Stir. Stir in noodles. Pour into 1 1/2 quart casserole. Melt butter in small saucepan. Add crumbs. Stir to coat. Distribute evenly over top. Bake, uncovered in 350°F oven for 30 minutes until hot and crumbs are browned.
Serves 4.


Exotic Pork Meatballs

Serve with cocktail picks and Plum Sauce

Ingredients:

  • 1 large egg
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp apple or orange juice
  • 2 green onions, chopped
  • 1 tsp granulated sugar
  • 3/4 tsp salt
  • 2 tbsp flour
  • 1/8 tsp onion powder
  • 1/3 c fine dry bread crumbs
  • 1/2 lb lean ground pork
  • 4 oz canned broken shrimp, drained, rinsed and mashed
  • 1 tbsp cooking oil

Beat egg with fork in small bowl. Add next 8 ingredients. Stir. Add ground pork and shrimp. Mix well. Shape into 1 inch balls. Heat wok or frying pan to medium high. Add cooking oil. Add meatballs. Stir-fry until browned all over and cooked through.
Makes 36.


Plum Sauce:

Ingredients:

  • 4 1/2 oz jar strained plums (baby food)
  • 2 tsp brown sugar, packed
  • 1 tbsp white vinegar
  • 1/8 tsp ground ginger
  • 1/8 tsp chili powder
  • 1/8 tsp salt

Stir all 6 ingredients together in small bowl.
Makes 1/2 cup.


Pork Kebabs

Ingredients:

  • 2.2 lbs boneless pork butt, cut 1 inch thick
  • 3 tbsp vinegar
  • 2 tbsp cooking oil
  • 2 tbsp onion flakes, crushed
  • 1 tbsp chili powder
  • 1/2 tsp ginger
  • 2 tsp seasoned salt
  • Unpeeled apples, halved crosswise, each half cut into 4 chunks

Cut meat into strips about 1/2 inch wide. then cut each strip into squares. Mix vinegar, cooking oil, onion flakes, chili powder, ginger and seasoned salt together well in deep bowl.  Add pork. Stire to coat every piece. Cover. Marinate in refrigerator for 2-3 hours. Stir occasionally.

Thread pork on skewers (presoak wooden skewers for 30 minutes) alternating with apple using a few pices for an appetizer and more for a main course. Cook over medium grill until no pink remains inside, about 15-20 minutes. Turn often as it cooks, basting with sauce each time. Makes 12 appetizers and 6 main course dishes.


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