Rarebit Pork Chops Recipes

Just four ingredients in this quick and tasty midweek meal idea

Ingredients:

• 4 pork chops
• 50.0g cheddar
• 2.0 tsp wholegrain mustard
• 1.0 tsp crème fraîche or cream

Instructions:

1. Heat oven to 200C/fan 180C/gas 6. Place the chops in a large, shallow roasting tray and bake for 15 mins. Mix together the mustard, cheddar and creme fraiche or cream. Spread over the top of the chops. Return to the oven for 5 mins until the cheese is melted and bubbling. Serve with some potato wedges and greens.

Rarebit Pork Chops • Yield: 6 servings
Ingredients:

• 4 pork chops
• 50.0g cheddar
• 2.0 tsp wholegrain mustard
• 1.0 tsp crème fraîche or cream

Rarebit Pork Chops Nutrition Facts:
• Diet: Low-Carb
• Calories: 78.56
• Fat: 90.04
• Carbs: 0.46
• Protein: 177.34
• Cholesterol: 200.89
• Calcium: 50.02
• Sodium: 36.35

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Fried Pork Chops Recipes

Ingredients:

• 8 5 – 7 oz. pork chops
• Salt
• Freshly ground black pepper
• 3 tbsp. lard or vegetable oil

Instructions:

1. Generously season eight 5-7 oz. pork chops with salt and freshly ground black pepper.
2. Heat 2 tbsp. lard or vegetable oil in a large cast-iron or other heavy skillet over medium-high heat.
3. Working in 3 batches, fry pork chops until golden brown on on side, about 5 minutes, then turn chops and fry for 2-3 minutes more. Add 1 more tbsp. lard or vegetable oil to skillet between batches.
4. Transfer chops to a warm platter as finished cooking. Serve with yellow hot relish, if you like.

Fried Pork Chops • Yield: 6 servings
Ingredients:

• 8 5 – 7 oz. pork chops
• Salt
• Freshly ground black pepper
• 3 tbsp. lard or vegetable oil

Fried Pork Chops Nutrition Facts:
• Diet: Low-Carb
• Calories: 105.84
• Fat: 134.30
• Carbs: 0.90
• Protein: 211.80
• Cholesterol: 234.73
• Calcium: 21.42
• Sodium: 136.33

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork Carnitas Recipes

Ingredients:

• 1 3-lb. boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large onion, quartered
• 3 cloves garlic

Pork Carnitas • Yield: 8 servings
Ingredients:

• 1 3-lb. boneless pork shoulder, cut into 2-inch chunks, trimmed of excess fat
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 large onion, quartered
• 3 cloves garlic

Pork Carnitas Nutrition Facts:
• Diet: Low-Carb
• Calories: 124.74
• Fat: 184.44
• Carbs: 6.38
• Protein: 178.15
• Cholesterol: 241.54
• Calcium: 23.23
• Sodium: 147.67

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pulled Pork Recipes

Ingredients:

• 1/4 cup brown sugar
• 1 tablespoon chile powder
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 pork shoulder roast (also called pork butt)
• 4 onions, cut into halves
• 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Pulled Pork • Yield: 16 servings
Ingredients:

• 1/4 cup brown sugar
• 1 tablespoon chile powder
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon cayenne pepper
• 1 pork shoulder roast (also called pork butt)
• 4 onions, cut into halves
• 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Pulled Pork Nutrition Facts:
• Diet:
• Calories: 53.20
• Fat: 40.13
• Carbs: 39.32
• Protein: 63.38
• Cholesterol: 59.52
• Calcium: 32.44
• Sodium: 86.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork Dumplings Recipes

These dumplings are delicious whether you put the classic pleats in them or not.

Ingredients:

• 1 3/4 cups all-purpose flour plus additional for dusting
• 1 (2-inch) piece peeled fresh ginger
• 1/2 cup light soy sauce
• 1 bunch scallions, thinly sliced
• 3/4 lb ground pork (from shoulder; not lean)
• a 3 1/4-inch round cookie cutter

Instructions:

1. Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms. Knead on a lightly floured surface until just smooth, 1 to 2 minutes, then wrap tightly in plastic wrap and let stand at room temperature at least 10 minutes.
2. While dough stands, halve ginger, then finely chop 1 half and cut remaining half into very thin matchsticks (less than 1/8 inch thick).
3. Combine 5 tablespoons soy sauce with ginger matchsticks in a small bowl.
4. Reserve 2 tablespoons scallions for garnish, then finely chop remainder and put in a bowl along with pork, finely chopped ginger, and remaining 3 tablespoons soy sauce. Gently knead with your hands in bowl until just combined. Chill, covered, 10 minutes.
5. While pork mixture chills, line a large baking sheet with paper towels and dust lightly with flour, then lightly dust a work surface with flour. Halve dough and rewrap 1 half. Pat remaining half into a flat square. Roll out dough into a 13-inch square (less than 1/8 inch thick) with a lightly floured rolling pin, dusting work surface with additional flour as needed, then cut out 12 rounds (very close together) using cookie cutter. (If dough is sticking to cutter, lightly dip cutter in flour and shake off excess before cutting out each round.) Reserve scraps.
6. Transfer rounds to lined baking sheet and cover loosely with another layer of paper towels lightly dusted (on top) with flour. Roll out remaining half of dough and cut out 12 more rounds in same manner, then transfer rounds to lined baking sheet. Combine scraps of dough and wrap in plastic wrap, then let stand at least 10 minutes.
7. While scraps are standing, begin forming dumplings. Line another large baking sheet with paper towels and dust lightly with flour. Put 1 dough round on fingers of 1 hand near palm and put 2 slightly rounded teaspoons pork mixture in center of round. Fold round in half, enclosing filling, and pinch edges together to seal. Put dumpling on lined baking sheet and form 23 more dumplings in same manner (you may have some filling left over). Cover dumplings loosely with more paper towels. Roll out scraps into a 10-inch square (less than 1/8 inch thick) and cut out 8 more rounds. Form 8 more dumplings for a total of 32. Discard remaining scraps.
8. Gently drop all dumplings into a 6- to 8-quart pot of boiling water, gently stirring once to prevent sticking, and cook 6 minutes. (Dumplings will float to top while cooking.) Transfer dumplings with a slotted spoon to a serving dish and sprinkle with reserved scallions. Serve with ginger dipping sauce.

Pork Dumplings • Yield: 4 servings
Ingredients:

• 1 3/4 cups all-purpose flour plus additional for dusting
• 1 (2-inch) piece peeled fresh ginger
• 1/2 cup light soy sauce
• 1 bunch scallions, thinly sliced
• 3/4 lb ground pork (from shoulder; not lean)
• a 3 1/4-inch round cookie cutter

Pork Dumplings Nutrition Facts:
• Diet:
• Calories: 94.49
• Fat: 79.48
• Carbs: 64.78
• Protein: 94.81
• Cholesterol: 85.38
• Calcium: 20.85
• Sodium: 202.37

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork Congee Recipes

Ingredients:

• 2 cups cooked white rice
• About 3 1/2 cups low-sodium chicken broth
• 1 large egg
• 1 cup leftover cooked pork
• 4 green onions, chopped
• 1/2 cup chopped cilantro
• Salt to taste
• Chinese-style hot chile oil*

Pork Congee • Yield: 2 servings
Ingredients:

• 2 cups cooked white rice
• About 3 1/2 cups low-sodium chicken broth
• 1 large egg
• 1 cup leftover cooked pork
• 4 green onions, chopped
• 1/2 cup chopped cilantro
• Salt to taste
• Chinese-style hot chile oil*

Pork Congee Nutrition Facts:
• Diet:
• Calories: 49.77
• Fat: 27.91
• Carbs: 41.79
• Protein: 60.67
• Cholesterol: 90.35
• Calcium: 15.37
• Sodium: 146.21

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Figgy Pork Tenderloin Sandwiches Recipes

Ingredients:

• 2 cups torn lettuce leaves
• 2 teaspoons Multipurpose Vinaigrette
• 2 tablespoons mascarpone cheese
• 4 onion rolls, halved and toasted
• 4 teaspoons prepared or homemade basil pesto
• 12 ounces grilled pork tenderloin, thinly sliced (see recipe note for Pancetta-Wrapped Pork Tenderloin)
• 4 fresh figs, stemmed and sliced

Figgy Pork Tenderloin Sandwiches • Yield: 4 servings
Ingredients:

• 2 cups torn lettuce leaves
• 2 teaspoons Multipurpose Vinaigrette
• 2 tablespoons mascarpone cheese
• 4 onion rolls, halved and toasted
• 4 teaspoons prepared or homemade basil pesto
• 12 ounces grilled pork tenderloin, thinly sliced (see recipe note for Pancetta-Wrapped Pork Tenderloin)
• 4 fresh figs, stemmed and sliced

Figgy Pork Tenderloin Sandwiches Nutrition Facts:
• Diet:
• Calories: 63.08
• Fat: 41.29
• Carbs: 43.14
• Protein: 92.69
• Cholesterol: 84.75
• Calcium: 48.74
• Sodium: 56.47

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Roast Pork Sandwiches Recipes

Ingredients:

• 1/2 cup Horseradish Cream
• 12 Parrano Cheese-Thyme Rolls, cut in half horizontally
• 12 ounces Roast Pork, thinly sliced

Roast Pork Sandwiches • Yield: 12 servings
Ingredients:

• 1/2 cup Horseradish Cream
• 12 Parrano Cheese-Thyme Rolls, cut in half horizontally
• 12 ounces Roast Pork, thinly sliced

Roast Pork Sandwiches Nutrition Facts:
• Diet: Balanced
• Calories: 154.41
• Fat: 116.24
• Carbs: 121.26
• Protein: 137.31
• Cholesterol: 125.78
• Calcium: 78.84
• Sodium: 164.01

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Pork cassoulet Recipes

Perfect for using up stray bits and pieces from the fridge, this pork and bean stew is rich, warming and cheap to prepare

Ingredients:

• 4 tbsp fat (lard if you’re budgeting, goose or duck fat if you're not)
• 350g assorted pork, diced (a mixture of bacon, sausage and diced pork works well)
• 1 large onion, halved and sliced
• 10 fat garlic cloves, peeled
• 1 carrot, thinly sliced
• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 600ml stock
• 1 tbsp tomato purée
• 2 rosemary stalks, leaves picked and chopped
• handful of parsley, finely chopped
• 400g can haricot or cannellini beans, drained
• few tbsp fresh or dried breadcrumbs
• drizzle of oil, whatever you have
• crusty bread, to serve
• green vegetables, to serve

Instructions:

1. Heat oven to 140C/120C fan/gas 1. Put a large ovenproof pan (with a tight-fitting lid) on a high heat. Add your fat and diced meat, cook for a few mins to seal the edges, giving it a quick stir to cook evenly. Reduce the heat to low, add the sliced onion, whole garlic cloves, carrot and fennel seeds, and cook gently to soften the veg for a few mins.
2. Pour over the red wine vinegar, scraping any meaty bits off the bottom of the pan. Add the stock, tomato purée, and half the rosemary and parsley. Bring to the boil and simmer for 10 mins, then season, cover with a lid and put into the oven for 2 hrs, removing the lid for the final hour of cooking. Stir occasionally and add the beans with 30 mins to go.
3. Remove the pan from the oven and heat the grill. Scatter the top with the remaining herbs and breadcrumbs, drizzle a little oil over the top, and return to the oven for 5-10 mins, until the breadcrumbs are golden. Serve with crusty bread and green veg.

Pork cassoulet • Yield: 4 servings
Ingredients:

• 4 tbsp fat (lard if you’re budgeting, goose or duck fat if you're not)
• 350g assorted pork, diced (a mixture of bacon, sausage and diced pork works well)
• 1 large onion, halved and sliced
• 10 fat garlic cloves, peeled
• 1 carrot, thinly sliced
• 1 tsp fennel seeds
• 2 tbsp red wine vinegar
• 600ml stock
• 1 tbsp tomato purée
• 2 rosemary stalks, leaves picked and chopped
• handful of parsley, finely chopped
• 400g can haricot or cannellini beans, drained
• few tbsp fresh or dried breadcrumbs
• drizzle of oil, whatever you have
• crusty bread, to serve
• green vegetables, to serve

Pork cassoulet Nutrition Facts:
• Diet:
• Calories: 110.82
• Fat: 128.80
• Carbs: 48.56
• Protein: 119.62
• Cholesterol: 96.65
• Calcium: 56.74
• Sodium: 50.29

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Rosemary Pork Chops Recipes

Rosemary and garlic give these succulent pork chops Mediterranean flair.

Ingredients:

• 3 garlic cloves
• 2 teaspoons coarsely chopped rosemary
• 3 tablespoons olive oil
• 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
• Accompaniment: lemon wedges

Instructions:

1. Preheat broiler.
2. Mince and mash garlic to a paste with a pinch of salt, then stir together with rosemary, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub mixture all over chops.
3. Broil chops on a broiler pan about 4 inches from heat, turning once, until just cooked through, about 8 minutes total. Let stand 5 minutes.

Rosemary Pork Chops • Yield: 4 servings
Ingredients:

• 3 garlic cloves
• 2 teaspoons coarsely chopped rosemary
• 3 tablespoons olive oil
• 4 (1/2-inch-thick) bone-in rib pork chops (1 1/2 pounds)
• Accompaniment: lemon wedges

Rosemary Pork Chops Nutrition Facts:
• Diet: Low-Carb
• Calories: 62.14
• Fat: 86.73
• Carbs: 1.31
• Protein: 106.38
• Cholesterol: 117.37
• Calcium: 11.99
• Sodium: 11.81

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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ProvençAl Pork Skewers Recipes

Don’t let the rain get you down, get the griddle pan out and do an indoor BBQ with these fun kebabs

Ingredients:

• zest and juice 1 lemon
• 2.0 tsp dried herbes de Provence
• 1.0 tbsp clear honey
• 600.0g pork fillets
• bunch spring onions
• 1.0 tbsp olives

Instructions:

1. Cut the pork into bite-size chunks and cut the spring onions into 3cm lengths. In a bowl mix together the herbs, lemon zest and juice, honey, oil and a little seasoning. Add the pork and onions and stir well to coat all the pieces of meat evenly.
2. Thread the meat and onion alternately onto 4 or 8 skewers. Heat barbecue, griddle pan or grill until hot. Cook the skewers for 6-8 mins, turning occasionally, until browned.

ProvençAl Pork Skewers • Yield: 4 servings
Ingredients:

• zest and juice 1 lemon
• 2.0 tsp dried herbes de Provence
• 1.0 tbsp clear honey
• 600.0g pork fillets
• bunch spring onions
• 1.0 tbsp olives

ProvençAl Pork Skewers Nutrition Facts:
• Diet: Low-Carb
• Calories: 66.00
• Fat: 76.91
• Carbs: 10.94
• Protein: 121.46
• Cholesterol: 126.00
• Calcium: 25.09
• Sodium: 15.96

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Orange-Glazed Pork Tenderloin Recipes

Ingredients:

• 1 1 1/4-lb. pork tenderloin
• Salt and pepper
• 1/3 cup orange marmalade
• 1/2 teaspoon ground ginger

Orange-Glazed Pork Tenderloin • Yield: 4 servings
Ingredients:

• 1 1 1/4-lb. pork tenderloin
• Salt and pepper
• 1/3 cup orange marmalade
• 1/2 teaspoon ground ginger

Orange-Glazed Pork Tenderloin Nutrition Facts:
• Diet:
• Calories: 45.84
• Fat: 19.12
• Carbs: 24.22
• Protein: 111.84
• Cholesterol: 116.71
• Calcium: 8.36
• Sodium: 65.56

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Double-Pork Carnitas Recipes

It’s worth seeking out pork belly for the amazing texture it lends, but if you can’t get it, substitute with another pound of shoulder.

Ingredients:

• 3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
• 1 pound pork belly, cut into 1-inch pieces
• 1 cup homemade chicken stock or low-sodium chicken broth
• 1 tablespoon (heaping) kosher salt
• 1 teaspoon freshly ground black pepper
• Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Instructions:

1. Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
2. Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
3. Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
4. Pork can be braised (do not fry) 3 days ahead. Cover and chill.

Double-Pork Carnitas • Yield: 8 servings
Ingredients:

• 3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
• 1 pound pork belly, cut into 1-inch pieces
• 1 cup homemade chicken stock or low-sodium chicken broth
• 1 tablespoon (heaping) kosher salt
• 1 teaspoon freshly ground black pepper
• Warm corn tortillas, chopped white onion, lime wedges, sliced avocado, dried oregano, chopped cilantro, and shredded cabbage (for serving)

Double-Pork Carnitas Nutrition Facts:
• Diet:
• Calories: 282.66
• Fat: 488.21
• Carbs: 3.31
• Protein: 282.43
• Cholesterol: 433.31
• Calcium: 24.63
• Sodium: 199.28

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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