The secret to perfectly baked pork chops is to throw away the concept of traditional baking! Pork chops are lean, which means they dry out quickly. To make sure your baked chops stay tender, juicy, and have a ton of flavor you need to cook them very quickly, on high heat to sear the outside, without over cooking the center.
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Just about every time I get take out Chinese food, the next day, I’m making fried rice. I’ve always got some leftover rice from the night before, and fried rice (at least how I make it) is so easy to make with whatever ingredients you have on hand. This version is a Pork Fried rice, that I made with some leftover pork chop’s, and the veggies that I had available in the fridge.
Grilled Pork Chops. Apples. A match made in heaven that you’ll find much simpler to make than you might think. While pork chops can be a bit tricky to cook, because the meat is so lean and can dry out, when cooked well, they are tender, juicy and delicious.
Meatballs are for more than just spaghetti or sub sandwiches. These delicious little morels can and should stand on their own. Frequently now, I’ll serve a few meatballs, dusted with parmesan cheese and a bit of olive oil as an appetizer, or even a small main dish, maybe with a side salad. This recipe for Mini-meatballs is perfect for parties, where you’ll looking for “tooth-pick” food.
Bacon and onions just go together really well. So why not on pizza? Making pizza’s at home is always a hit with my family. Partly because, everyone gets to choose their own toppings. For this pizza, I when with a combination of freshly sautéed bacon and green onions, or scallions.
A few years ago, I made a Pork Tenderloin Marsala for the first time, for the simple reason that I didn’t have any chicken handy. And while Chicken Marsala may be more the common, the wine flavored mushroom sauce goes really well with a perfectly cooked piece of pork tenderloin.
When Sunday rolls around, a Roast Pork Loin, is near the top of my favorite things to cook list. There’s something special about a roast, that gets the whole family together around the table for a “traditional” meal, and while I love roast chickens, roast beef, a roasted pork provides a ton of great options.
In the land of large roasts, this Italian Porchetta may just be king. I’ve seen many different versions on this recipe, but this one, using pork loin and belly is one of my favorites. I’ll show you have to make a wonderful herb butter, that used to flavor the loin, that is literally wrapped up in a large slab of pork belly.
To me, until recently, a Bolognese sauce has always meant a tomato and meat sauce. So I was blown away when I saw Lidia Bastianich take a totally different spin on the recipe, creating a White Bolognese. This sauce, still with meat, drops most of the tomato, adding a bit more cream and ricotta…which leaves it…well…white.
Learning how to brine will benefit you not just for the Thanksgiving Turkey, but throughout the year. And fortunately, it is so simple, that with a quick read, and a view my “How to Brine” video, you’ll have it mastered in no time. With a good brine your recipe (whether it be pork, chicken or seafood) will turn out more tender, more juicy and more flavorful. So...why not start brining?
Ah pork…one of the greatest gifts to the carnivore world, there is just so many great ways to prepare it. Here is a collection of all of my pork recipes, as well as my posts on the best ways to cook pork. Whether you’re looking for a lean piece of pork tenderloin, a giant pork chop, some smoky bacon, and super tender pulled pork shoulder, we’ve got you covered. Below is my quick guide to how I like to cook the most common cuts of pork, but make sure to explore around, as I’m sure you’ll find something you love.
I love simple pan roasting the tenderloin and finishing it with a simple pan sauce. It takes about 20 – 30 minute to do & is really easy. But there’s a ton of options, explore pork tenderloin here.
Make sure to buy them thick, and brine them over time. Seared off in the pan & finished on the oven, or cooked the whole way on a hot grill is my favorite way to cook them. Apples, and other fruit, go really well with pork chops. And you check out my pork chop recipes here.
Pork Shoulder aka Boston Butt
A tougher cut, but packed with flavor, I like to slow roast at low temp (250 degrees) for 10 – 15 hours. Adding a rub (and brining) brings out more flavor, and the meat becomes so tender and flavorful. My pork shoulder recipes.
Bacon is made from pork belly, so you know you’re working with great raw material (pun intended). It’s a fatty cut, but packed with flavor. I braise my pork belly for a few hours, and once tender, sear it quickly to get the outside crusty and flavorful.
Ham’s a pretty easy one, as I almost never buy a completely raw ham. Instead I like pre-cooked, and reheat it by baking in the oven.