Recipe Category: Pork

Pork Chops

Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 4 bone-in pork chops (about 1 inch thick)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 cup chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Chops:
    • Pat the pork chops dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
    • Rub the spice mixture all over the pork chops.
  3. Sear the Pork Chops:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork chops to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, and minced garlic.
    • Pour the sauce over the seared pork chops in the skillet.
  5. Bake the Pork Chops:
    • Transfer the skillet to the preheated oven.
    • Bake the pork chops for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork chops with the pan juices halfway through cooking.
  6. Rest the Pork Chops:
    • Remove the skillet from the oven and transfer the pork chops to a plate.
    • Let the pork chops rest for 5 minutes before serving.
  7. Serve:
    • Drizzle the pork chops with the pan sauce and garnish with chopped fresh parsley.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Chops:
    • Pat the pork chops dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary.
    • Rub the spice mixture all over the pork chops.
  3. Sear the Pork Chops:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork chops to the skillet and sear for 3-4 minutes on each side, until they are golden brown.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, apple cider vinegar, Dijon mustard, and minced garlic.
    • Pour the sauce over the seared pork chops in the skillet.
  5. Bake the Pork Chops:
    • Transfer the skillet to the preheated oven.
    • Bake the pork chops for 10-15 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork chops with the pan juices halfway through cooking.
  6. Rest the Pork Chops:
    • Remove the skillet from the oven and transfer the pork chops to a plate.
    • Let the pork chops rest for 5 minutes before serving.
  7. Serve:
    • Drizzle the pork chops with the pan sauce and garnish with chopped fresh parsley.

Pork Tenderloin

Ingredients:

  • 1.5 lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 1.5 lbs pork tenderloin
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1/2 cup chicken broth
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Tenderloin:
    • Pat the pork tenderloin dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.
    • Rub the spice mixture all over the pork tenderloin.
  3. Sear the Pork Tenderloin:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork tenderloin to the skillet and sear for 3-4 minutes on each side, until browned.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and minced garlic.
    • Pour the sauce over the seared pork tenderloin in the skillet.
  5. Roast the Pork Tenderloin:
    • Transfer the skillet to the preheated oven.
    • Roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork tenderloin with the pan juices halfway through cooking.
  6. Rest the Pork Tenderloin:
    • Remove the skillet from the oven and transfer the pork tenderloin to a cutting board.
    • Let the pork rest for 5-10 minutes before slicing.
  7. Serve:
    • Slice the pork tenderloin into medallions and drizzle with the pan sauce.
    • Garnish with chopped fresh parsley.

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  2. Prepare the Pork Tenderloin:
    • Pat the pork tenderloin dry with paper towels.
    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, dried thyme, dried rosemary, and paprika.
    • Rub the spice mixture all over the pork tenderloin.
  3. Sear the Pork Tenderloin:
    • Heat the olive oil in a large oven-safe skillet over medium-high heat.
    • Add the pork tenderloin to the skillet and sear for 3-4 minutes on each side, until browned.
  4. Prepare the Sauce:
    • In a small bowl, whisk together the chicken broth, Dijon mustard, honey, and minced garlic.
    • Pour the sauce over the seared pork tenderloin in the skillet.
  5. Roast the Pork Tenderloin:
    • Transfer the skillet to the preheated oven.
    • Roast the pork tenderloin for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
    • Baste the pork tenderloin with the pan juices halfway through cooking.
  6. Rest the Pork Tenderloin:
    • Remove the skillet from the oven and transfer the pork tenderloin to a cutting board.
    • Let the pork rest for 5-10 minutes before slicing.
  7. Serve:
    • Slice the pork tenderloin into medallions and drizzle with the pan sauce.
    • Garnish with chopped fresh parsley.

Spam Musubi

Ingredients:

  • 1 can Spam, sliced into 8 equal pieces
  • 3 cups cooked sushi rice
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons mirin (optional)
  • Nori (seaweed) sheets, cut into strips
  • Furikake (optional, for seasoning the rice)
  • Plastic wrap or musubi mold (optional)

Ingredients:

  • 1 can Spam, sliced into 8 equal pieces
  • 3 cups cooked sushi rice
  • 1/4 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons mirin (optional)
  • Nori (seaweed) sheets, cut into strips
  • Furikake (optional, for seasoning the rice)
  • Plastic wrap or musubi mold (optional)

Instructions:

  1. Prepare the Spam:
    • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.
    • Heat a large skillet over medium heat and add the Spam slices.
    • Fry the Spam until both sides are lightly browned and crispy.
    • Pour the soy sauce mixture over the Spam slices in the skillet.
    • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.
  2. Prepare the Rice:
    • While the Spam is cooking, prepare the sushi rice according to the package instructions.
    • If using furikake, mix it into the cooked rice for added flavor.
  3. Assemble the Musubi:
    • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.
    • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.
    • Scoop about 1/4 to 1/3 cup of sushi rice onto the nori strip and press it down firmly.
    • Place a slice of Spam on top of the rice.
    • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.
    • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.
  4. Serve:
    • Slice the Spam musubi in half if desired, and serve immediately.

Instructions:

  1. Prepare the Spam:
    • In a small bowl, mix the soy sauce, sugar, and mirin (if using) until the sugar dissolves.
    • Heat a large skillet over medium heat and add the Spam slices.
    • Fry the Spam until both sides are lightly browned and crispy.
    • Pour the soy sauce mixture over the Spam slices in the skillet.
    • Let the Spam cook in the sauce for a few minutes, turning to coat each side, until the sauce thickens and caramelizes. Remove from heat.
  2. Prepare the Rice:
    • While the Spam is cooking, prepare the sushi rice according to the package instructions.
    • If using furikake, mix it into the cooked rice for added flavor.
  3. Assemble the Musubi:
    • Lay a piece of plastic wrap on a flat surface, or use a musubi mold if you have one.
    • Place a strip of nori, shiny side down, on the plastic wrap or in the mold.
    • Scoop about 1/4 to 1/3 cup of sushi rice onto the nori strip and press it down firmly.
    • Place a slice of Spam on top of the rice.
    • Add another scoop of rice on top of the Spam and press it down firmly, forming a compact block.
    • Wrap the nori around the rice and Spam, using a bit of water to seal the ends of the nori.
  4. Serve:
    • Slice the Spam musubi in half if desired, and serve immediately.

Pork Schnitzel

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Ingredients:

  • 4 boneless pork chops, pounded thin (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tablespoons milk
  • 2 cups breadcrumbs (preferably panko)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Vegetable oil, for frying
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.

Instructions:

  1. Prepare the Pork Chops:
    • Place each pork chop between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or rolling pin to pound the pork chops until they are about 1/4 inch thick.
  2. Set Up the Breading Station:
    • In one shallow dish, place the flour.
    • In a second shallow dish, whisk together the eggs and milk.
    • In a third shallow dish, combine the breadcrumbs, salt, black pepper, paprika, garlic powder, and onion powder.
  3. Bread the Pork Chops:
    • Dredge each pork chop in the flour, shaking off any excess.
    • Dip the floured pork chop into the egg mixture, allowing any excess to drip off.
    • Coat the pork chop in the breadcrumb mixture, pressing gently to adhere the breadcrumbs to both sides.
  4. Fry the Pork Schnitzel:
    • Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot (about 350°F or 175°C), add the breaded pork chops to the skillet in batches. Do not overcrowd the pan.
    • Fry each schnitzel for 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 145°F (63°C).
    • Transfer the cooked schnitzel to a paper towel-lined plate to drain any excess oil.
  5. Serve:
    • Serve the pork schnitzel hot, with lemon wedges for squeezing over the top and a sprinkle of fresh parsley for garnish.

Pork Meatballs

Ingredients:

  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil (for frying)

Ingredients:

  • 1 lb ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1 large egg, beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons olive oil (for frying)

Instructions:

  1. Prepare the Meatball Mixture:
    • In a large mixing bowl, combine ground pork, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, chopped parsley, beaten egg, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
    • Mix well until all ingredients are evenly incorporated.
  2. Form the Meatballs:
    • Use your hands to shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Cook the Meatballs:
    • Heat olive oil in a large skillet over medium heat.
    • Add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
    • Fry the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
    • Remove the meatballs from the skillet and drain on paper towels.
  4. Serve:
    • Enjoy your pork meatballs with your favorite dipping sauce, pasta, or as part of a meatball sub.

Instructions:

  1. Prepare the Meatball Mixture:
    • In a large mixing bowl, combine ground pork, breadcrumbs, grated Parmesan cheese, finely chopped onion, minced garlic, chopped parsley, beaten egg, dried oregano, salt, black pepper, and crushed red pepper flakes (if using).
    • Mix well until all ingredients are evenly incorporated.
  2. Form the Meatballs:
    • Use your hands to shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 18-20 meatballs.
  3. Cook the Meatballs:
    • Heat olive oil in a large skillet over medium heat.
    • Add the meatballs to the skillet, making sure not to overcrowd them. You may need to cook them in batches.
    • Fry the meatballs for about 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 160°F (71°C).
    • Remove the meatballs from the skillet and drain on paper towels.
  4. Serve:
    • Enjoy your pork meatballs with your favorite dipping sauce, pasta, or as part of a meatball sub.

Chicken Pot Pie

Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts

Instructions:

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour the hot liquid mixture over. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Instructions:

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in the bottom pie crust. Pour the hot liquid mixture over. Cover with the top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Teriyaki

Teriyaki is a popular Japanese cooking technique where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Here’s a simple recipe for making teriyaki sauce and using it with chicken, but you can easily substitute the chicken with other proteins like beef, fish, or tofu.

Teriyaki is a popular Japanese cooking technique where foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Here’s a simple recipe for making teriyaki sauce and using it with chicken, but you can easily substitute the chicken with other proteins like beef, fish, or tofu.

Ingredients:

For the Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon rice vinegar
  • 1/4 cup sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
For the Chicken Teriyaki:
  • 4 boneless, skinless chicken breasts or thighs
  • 1 tablespoon vegetable oil
  • Sesame seeds (for garnish)
  • Sliced green onions (for garnish)

Ingredients:

For the Teriyaki Sauce:
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 1 tablespoon rice vinegar
  • 1/4 cup sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch dissolved in 2 tablespoons water (for thickening)
For the Chicken Teriyaki:
  • 4 boneless, skinless chicken breasts or thighs
  • 1 tablespoon vegetable oil
  • Sesame seeds (for garnish)
  • Sliced green onions (for garnish)

Instructions:

  1. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, mirin, rice vinegar, sugar, garlic, and ginger. Bring the mixture to a simmer over medium heat. Once the sugar is dissolved, add the cornstarch-water mixture to the saucepan. Stir continuously until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  2. Prepare the Chicken: If using chicken breasts, pound them to even thickness so they cook evenly. Heat oil in a large skillet over medium heat.
  3. Cook the Chicken: Add the chicken to the skillet and cook until golden brown and nearly cooked through, about 5-6 minutes per side, depending on thickness.
  4. Add Teriyaki Sauce: Pour the teriyaki sauce over the chicken. Continue to cook, frequently spooning the sauce over the chicken, until the sauce reduces to a glaze and the chicken is fully cooked.
  5. Garnish and Serve: Remove the chicken from heat. Slice it, if desired, and serve it garnished with sesame seeds and sliced green onions. It pairs well with steamed rice and vegetables.

Feel free to adjust the sweetness or the amount of garlic and ginger according to your taste. Enjoy your homemade teriyaki!

Instructions:

  1. Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, water, mirin, rice vinegar, sugar, garlic, and ginger. Bring the mixture to a simmer over medium heat. Once the sugar is dissolved, add the cornstarch-water mixture to the saucepan. Stir continuously until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  2. Prepare the Chicken: If using chicken breasts, pound them to even thickness so they cook evenly. Heat oil in a large skillet over medium heat.
  3. Cook the Chicken: Add the chicken to the skillet and cook until golden brown and nearly cooked through, about 5-6 minutes per side, depending on thickness.
  4. Add Teriyaki Sauce: Pour the teriyaki sauce over the chicken. Continue to cook, frequently spooning the sauce over the chicken, until the sauce reduces to a glaze and the chicken is fully cooked.
  5. Garnish and Serve: Remove the chicken from heat. Slice it, if desired, and serve it garnished with sesame seeds and sliced green onions. It pairs well with steamed rice and vegetables.
Feel free to adjust the sweetness or the amount of garlic and ginger according to your taste. Enjoy your homemade teriyaki!