Pork Belly Taco's With Ancho Chili Roasted Pineapple and Avacado

I can eat these everyday, about ten in a sitting!
If you can't source pork belly you could use a loin or cut up a pork roast. But pork belly works the best.

Thin slices of pork tenderloin prepared schnitzel style works for me. Makes the best finger food evah!

I will coat chops or loins with Dijon mustard and then Panko bread crumbs. Pan fry them and finish with a honey lemon vinaigrette.

quote:

Originally posted by clipper1:
Thin slices of pork tenderloin prepared schnitzel style works for me. Makes the best finger food evah!

My husband made schnitzel with pork steaks a couple of weeks ago. They were great.

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Originally posted by Chris17404:
One of our favs: Parmesan-Crusted Pork Chops

Finally got around to trying out one of these recipes today.
This one was not bad at all!

Costco pork spare ribs on the gas grill. They’re big, fatty, and moist. I usually finish with a light coat of bbq sauce and pull at 140-145.
Their pre-seasoned St Louis ribs and bone in loin roast are awesome too. The roast I usually cook on an electric rotisserie.

Loin is a lean cut - be sure to cook to TEMP not time regardless of how you cook it. It doesn't lend itself to 'pulled pork', but cooked to temp on the grill or oven will yield deliciously juicy cuts and when cold you can then slice for lunch meat. We regularly do loins/tenderloins (depending on whats on sale) - heavily season with rub - let rest in the fridge for a day and then toss it on the grill with a temp probe in the small end and one in the thick end. Once it's getting close to temp I'll baste with teriyaki or other sweet sauce (fresh squeezed apple cider is good in the fall) for a nice glaze.

I’ve had great success with slow-cooked pulled pork and glazed pork chops. Another fun option is to explore new recipes: https://www.mklibrary.com/peruvian-anticuchos-recipe/ https://www.mklibrary.com/peruvian-anticuchos-recipe/. They have some creative and flavorful dishes that might inspire you.

This message has been edited. Last edited by: mac_220,

40 cloves of garlic pork loin.

I do this regularly and get rave reviews.

Recipe - 40 clove garlic pork loin

When I'm aiming to smoke pork, I head here: https://www.smoking-meat.com/category/pork/butt

Jeff's Texas Style Pork Butt recipe is a winner in this house. It's easy, and it's mighty tasty.

Smoked, whole bone-in pork loins. We vacuum seal and freeze the rest for later.

quote:

Originally posted by lastmanstanding:
Pork Belly Taco's With Ancho Chili Roasted Pineapple and Avacado

I can eat these everyday, about ten in a sitting!
If you can't source pork belly you could use a loin or cut up a pork roast. But pork belly works the best.

^^^ That sounds amazing.

Pork chops - marinate overnight in Italian dressing, cook on the grill, yum.

Warm up a quart of your favorite sauerkraut in the crock pot,
Brown a three pound loin in a skillet,
Put the pork in the pot until done.

15 minutes prior to eating pop on a half dozen dumplings.

( On top of the kraut)

I tried this recently for a quick way to do 4 boneless pork chops in the air fryer.

Preheat air fryer to 400*

While preheating, make a dry rub of:
1 tsp paprika (I used a 'hot' Hungarian paprika)
1 tsp salt
1 tsp pepper
1 tsp ground mustard
1/2 tsp garlic powder
1/2 tsp onion powder
...and toss it together

Rub some olive oil on the chops then coat with the seasoning rub.

Cook about 15 minutes, turning once.

Steamed some fresh broccoli for 7 minutes and then 'made' some Idahoan instant 'Baby Red's' mashed potatoes and Bob's your uncle. Super quick meal. Turned out the dry rub was very, very good.

I love this simple yet delicious Italian method of cooking thick pork chops.

Costolette di Maiale alla Modenese


(PORK CHOPS BRAISED IN WHITE WINE MODENESE-STYLE)

To serve 4

1 teaspoon dried sage leaves, crumbled
1 teaspoon dried rosemary leaves, crumbled

1 teaspoon finely chopped garlic
1 teaspoon salt

Freshly ground black pepper

4 center-cut loin pork chops,
about 1 inch thick

2 tablespoons butter

1 tablespoon olive oil
3/4 cup dry white wine

1 tablespoon finely chopped fresh
parsley, preferably the flat-leaf
Italian type

Combine the sage, rosemary, garlic, salt and a few grindings of pepper
and press a little of this mixture firmly into both sides of each pork chop. In
a heavy 10- to 12-inch skillet, melt the butter with the olive oil over moderate
heat. When the foam subsides, place the chops in the hot fat and brown
them for 2 or 3 minutes on each side, turning them carefully with tongs.
When the chops are golden brown, remove them from the pan to a platter.
Pour off all but a thin film of fat from the pan, add 1/2 cup of the wine and
bring it to a boil. Return the chops to the pan, cover and reduce the heat to
the barest simmer. Basting with the pan juices occasionally, cook the chops
for 25 to 30 minutes, or until they are tender when pierced with the tip of a
sharp knife. Transfer the chops to a heated serving platter, skim off all the
fat from the braising liquid, and pour the remaining 1/4 cup of wine into
the skillet. Boil it briskly over high heat, stirring and scraping in any
browned bits that cling to the bottom and sides of the pan, until it has
reduced to a few tablespoons of syrupy glaze. Remove the skillet from the
heat. Taste for seasoning and stir in the chopped parsley. Pour the sauce
over the pork chops and serve at once.

Braised Pork Shank Ragu

This is both easy and incredibly rich and delicious. Just made it for about the 6th time, last night for a lot of family in town. Scales easily.

Only edit is to remove the rosemary leaves and wrap in cheesecloth to avoid that in the actual bites.

Google "picante pork chop recipe" for lots of ideas. I use boneless, thick-cut chops in a slow-cooker topped with a 24 oz. jar of Picante salsa. cook on low for 6 hours.....

quote:

Originally posted by Georgeair:
Braised Pork Shank Ragu

This is both easy and incredibly rich and delicious. Just made it for about the 6th time, last night for a lot of family in town. Scales easily.

Only edit is to remove the rosemary leaves and wrap in cheesecloth to avoid that in the actual bites.

Oh man, Georgeair, I'm going to see about making that in the next week or two! Thanks!

I know you’re asking for recipes but if you’re in a hurry marinating a pork tenderloin in this stuff is money. Anyone from the St. Louis metro area into southern Illinois know about this. One bottle will probably do the tenderloins.

If you want to get fancy you can buy a packet of Lipton onion cup of soup and put it in the marinade as well.

It’s a steak marinade from a fantastic steak house in Illinois but it’s phenomenal on port tenderloins as well.

https://www.amazon.com/Andrias...zZWFyY2hfYXRm&psc=1P