Category: Pork

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Andouille Sausage With Cabbage

Andouille sausage with cabbage brings together spicy sausage, bacon and green cabbage team up to make this super-easy one-pan meal!

Andouille Sausage With Cabbage

Andouille Sausage With Cabbage

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Course Main Course

Ingredients
  

  • 6 slices bacon
  • 4 links fully cooked cajun style andouille sausage
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 onion
  • 3 cloves garlic, minced (1 tbsp)
  • 1 tsp cajun seasoning
  • 1 tsp black pepper
  • 1 small head green cabbage (1 lb)

Instructions
 

  • Using kitchen shears or a sharp knife, cut bacon into small pieces.  Slice sausage into ½” rounds.
  • Cook bacon and sausage in a skillet over medium heat until the sausage is brown and bacon is crispy, 20-25 minutes, stirring frequently.  Remove from pan, leaving drippings, and set aside.
  • Slice peppers and onion.  Add to pan and cook until peppers are tender and onions are translucent 10-12 minutes.  Stir in garlic, cajun seasoning and black pepper.
  • Coarsely chop cabbage into 1” squares.  Add to the pan with peppers and onions.  Cover and cook for 5 minutes.  If the cabbage does not fit in the pan, cover the pan and allow the cabbage to cook down before adding more cabbage.
  • Add sausage and bacon.  Cover and cook until the cabbage is tender.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
Keyword Andouille Sausage, bacon, cabbage, cajun, Cajun sausage, dinner, fried cabbage, green cabbage, lunch, one pan meal, one pan recipe, spicy, supper

Did you ever wonder about the roots of Cajun culture?  Get the facts here!

Check out this article to learn more about the benefits of eating cabbage!

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Teriyaki Marinated Pork Chops

These teriyaki marinated pork chops are super easy and cook in less than 10 minutes! They can marinate for up to 5 days, which makes dinner prep even easier!

Teriyaki Marinanded Pork Chops

Teriyaki Marinated Pork Chops

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Course Main Course
Servings 2
Calories 270 kcal

Ingredients
  

  • 2 4-oz thin cut pork chops
  • 1 tbsp vegetable oil

Marinade:

  • 2 tbsp soy sauce
  • 2 tsp brown sugar
  • 1 tsp honey
  • ¼ tsp ground ginger
  • ¼ tsp sesame oil
  • Pinch of garlic powder

Instructions
 

  • Lay pork chops in a single layer in a small pan or sealable plastic bag.
  • Mix marinade, heating in the microwave or on the stove, if necessary, to melt and blend ingredients.  
  • Cool marinade, if necessary, and pour marinade over pork chops.
  • Refrigerate and marinate pork chops for 6 hours or up to 5 days, turning occasionally.
  • Heat oil over medium heat.  Brown pork chops for 3 minutes, turn and brown for 3 more or until chops reach an internal temperature of 145°F
Keyword easy, fast and easy, main course, marinade, pan seared, pork chop, teriyaki

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Serve with sweet potato apple butter casserole!

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Fast and Easy Pineapple Pork Chops

Pineapple Pork Chops are the perfect combination of sweet and savory with an Asian flair. This dish is super fast, super easy and super healthy so enjoy!

Pineapple Pork Chops

Pineapple Pork Chops

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Course Main Course
Servings 2
Calories 215 kcal

Ingredients
  

  • 2 pork chops
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup chicken broth
  • 1 tbsp soy sauce
  • ½  tbsp Chinese black vinegar
  • 1 cup fresh pineapple, cut into small tidbits
  • 1 tbsp honey
  • 1 tbsp honey

Instructions
 

  • Remove pork chops from the refrigerator and allow them to come to room temperature, about 1 hour.  Dry chops with a paper towel and sprinkle both sides with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat, and brown the pork chops on both sides, about 5 minutes. Remove chops from the skillet, and set aside.
  • Turn the heat down to medium.
  • Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a simmer.
  • Return the pork chops to the skillet and add pineapple. Reduce heat, and simmer for 10 - 20 minutes. An instant-read thermometer inserted into the center of the pork chop should read 145℉.
  • Remove chops from the skillet and set aside.
  • Mix honey and cornstarch into the skillet with the chicken broth mixture. Bring to a simmer and allow to thicken. 
  • Serve broth with cooked pork chops and pineapple.
  • Hack:  Balsamic vinegar can be substituted for Chinese black vinegar.
  • Hack:  Unsweetened canned pineapple can be used in this recipe.
Keyword Asian cuisine, Asian food, Chinese cuisine, Chinese food, easy meal, easy prep, fast and easy, one pan meal, one skillet meal, pineapple, pork, pork chop, quick and easy

Did you know?  You can plant the top of your pineapple to generate a new plant!  Fair warning:  It takes between 12 and 18 months to be ready to harvest.

Suggestion:  Serve with baked rice pilaf.

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Cranberry Mustard Pork Tenderloin

The health benefits of cranberries make Cranberry Mustard Pork Tenderloin a festive dish that you can feel good about eating all year-’round!

Cranberry Mustard Pork Tenderloin

Cranberry Mustard Pork Tenderloin

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Course Main Course
Servings 4
Calories 279 kcal

Ingredients
  

  • 1 lb pork tenderloin
  • 2 tbsp spicy brown mustard, divided
  • ¼ tsp black pepper, divided
  • ¼ tsp salt, divided
  • 1⅓ tsp dried rosemary, divided
  • 1⅓ tsp dried sage, divided
  • ⅔ tsp dried thyme
  • 2 tbsp vegetable oil, divided
  • 1 cup cranberries, fresh or frozen
  • 1 medium shallot, minced
  • ½ cup chicken broth
  • ½ cup ruby port
  • 1½ tsp butter

Instructions
 

  • Preheat oven to 450℉. 
  • Pat pork dry and spread 1 tbsp mustard over the entire loin.
  • Combine ⅛ tsp salt, ⅛ tsp pepper, 1 tsp rosemary, 1 tsp sage and thyme.  Sprinkle over pork, pressing to adhere.  
  • Heat 1 tbsp oil in a large skillet over medium-high heat.  Add pork and brown on all sides.
  • Transfer to a baking pan.  Roast in the oven until reaches an internal temperature of 145℉, 14-18 minutes.  Allow to rest for 10 minutes before slicing.
  • While the loin is roasting, return the skillet to medium heat.  Add remaining 1 tbsp oil and cranberries to the pork drippings.  Cook until cranberries start to soften, about 2 minutes.  Stir in shallot, remaining 1 tbsp mustard and one 1 tsp each of rosemary and sage.  Cook until fragrant, about 1 minute. 
  • Stir in broth and port.  Cook until thickened and reduced by half, 4-6 minutes.  Stir in butter and ⅛ tsp each of the remaining pepper and salt.  Spoon sauce over the top of sliced pork loin and serve.
  • Hack:  Store leftovers in the fridge for up to 5 days.  To freeze, slice pork and cover in sauce.  Package in serving-sized portions and freeze for up to 3 months.
  • Hack:  Fresh cranberries are only between October and December, which is why they’re such a holiday favorite!  Take advantage of that time window to buy a few extra bags for your freezer.  Did you miss your chance?  Check the freezer section of the supermarket where you're likely to find some in with the berry section.
Keyword cranberry pork, cranberry sauce, holiday roast, low calorie, mustard pork, oven roasted pork, Pork tenderloin, port wine recipe, ruby port

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion:  Pair this with savory roasted acorn squash for a hearty meal with a holiday feel… any time of year!

 

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Summer Squash Sausage Skillet

This summer squash sausage skillet combines caramelized onions and summer squash with Italian sausage for an easy one-pan meal that’s low in carbs and calories!

Summer Squash Sausage Skillet
Summer Squash Sausage Skillet

Summer Squash Sausage Skillet

 

water

2 Italian sausage links (6 oz)

1 medium summer squash (12 oz)

½ Vidalia or sweet onion

4 tbsp butter

½ tsp dried thyme

½ tsp dried rosemary

½ tsp garlic powder

¼ tsp salt

¼ tsp black pepper

 

Pour water into a skillet until it measures ½“ and put on the stove over medium-high heat.  Add Italian sausage links and simmer, turning occasionally, until sausage reaches an internal temperature of 160℉, 12-15 minutes.

While the sausage is cooking, cut summer squash into ¼“ rounds and thinly slice the onion.

Remove sausage from skillet and turn heat to medium-low.  Put butter, thyme, rosemary, garlic powder, salt and pepper in the skillet.  Allow butter to melt and add squash and onion.  Cook, stirring occasionally, until onions and squash are soft and caramelized, about 45 minutes.  Add more butter, if necessary, to keep the food from sticking.

While the vegetables are cooking, slice sausage into rounds. Add the pan when vegetables are done and heat through.

Serve immediately.

 

3 servings, 405 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days or frozen in airtight containers for up to 12 months.

 

 

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Buffalo Pork Chops

These spicy buffalo pork chops are easy to put together and cook up quickly. Have dinner on the table in less than 15 minutes!

Buffalo Pork Chops
Buffalo Pork Chops

Buffalo Pork Chops

 

¼ cup blue cheese dressing

2 tbsp hot sauce

1 tbsp olive oil

2 boneless pork chops, about 6 oz each

¼ cup finely chopped celery

2 slices swiss cheese

 

Mix together blue cheese dressing and hot sauce.  Set aside.

Allow pork chops to rest a room temperature for 30 minutes prior to cooking.  Dry with paper towels.  Sprinkle with salt and pepper, if desired.

Heat olive oil over medium heat.  Add pork chops and cook for 3 minutes and flip.  Cook for an additional 3-4 minutes or until the internal temperature is 145℉.  Remove from the pan.

Add celery to the pan and saute for 3 minutes.  Move celery to the side and return chops.  Cover each chop with equal amounts of celery.  Divide blue cheese dressing mixture evenly over pork chops.  Cover each chop with one slice of swiss cheese.

Cover pan with a lid, remove from heat and allow to rest for 3 minutes or until cheese is melted.

Serve immediately.

Recommended side dish:  Easy Vegetable Rice

 

2 servings, 550 calories per serving

Hack:  Leftovers can be stored in the refrigerator for up to 5 days.

Hack:  Dehydrated vegetables can be used in this recipe.

 

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Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion is a quick and easy one-pan recipe that makes dinner a snap!

Pork Chop with Apple Butter and Onion

Pork Chop with Apple Butter and Onion

 

1 boneless pork chop, 4 oz

Poultry Seasoning

Salt

Pepper

2 tsp olive oil, divided

¼ sweet onion, thinly sliced

1 ½ tsp apple cider vinegar

2 tbsp Old Fashioned Apple Butter

 

Preheat oven to 400℉.

Heat 1 tsp olive oil in an oven-safe skillet over medium-high heat.  Dry pork chop with a paper towel and sprinkle with rosemary, salt and pepper.

Place pork chop in pan and sear on both sides.  Remove from the pan.

Lower heat to medium-low and add remaining olive oil and onions to the skillet.  Cook, string frequently, until soft and lightly browned.  Deglaze pan with vinegar.

Top with pork chop and apple butter and place in oven.

Bake for 8-10 minutes or to an internal temperature of 150℉.  Allow to rest for 5 minutes before serving.

 

1 serving, 280 calories

 

 

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Orange Glazed Pork Chops

These orange glazed pork chops are easy to make and are on the table super fast, which makes for a great weeknight meal! Try pairing them with butternut squash!

Orange Glazed Pork Chops
Orange Glazed Pork Chops

Orange Glazed Pork Chops

 

Marinade:
⅓ cup orange juice
⅓ cup soy sauce
4 tsp brown sugar
¾ tsp ground ginger
2 cloves garlic

3 pork chops (5oz each)

2 tbsp vegetable oil

¾ cup orange juice

1 tbsp Dijon mustard

¾ cup brown sugar

½ tsp salt

 

Mix marinade ingredients in a sealable bag or flat container. Add pork chops and allow to marinate in the refrigerator overnight, turning occasionally.

Before cooking, remove pork chops from the refrigerator. Remove from marinade, pat dry and allow to sit at room temperature for 30 minutes.

Heat oil in a skillet over medium heat. Place pork chops in a skillet and allow to cook until the internal temperature reaches 140℉, turning once (4-8 minutes, depending on thickness). Remove from the pan and cover to keep warm.

Mix orange juice, mustard, brown sugar and salt in a small bowl. Add to pan and cook over medium-high heat until thickened, about two minutes, stirring constantly.

Pour orange glaze over pork chops and serve immediately.

 

3 servings, 600 calories per serving

Hack: Leftover orange juice can be frozen for up to 12 months. Pour orange juice into an ice cube tray and place in the freezer until solid. Transfer to freezer bags or freezer-safe containers for storage.

 

 

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Oven Braised Pork Roast with Red Cabbage and Leek

 

Oven Braised Pork Roast with Red Cabbage and Leek
Oven Braised Pork Roast with Red Cabbage and Leek

Oven Braised Pork Roast with Red Cabbage and Leek

 

 

4 tsp paprika, divided

2 tsp dried thyme, divided

1½ tsp salt, divided

1½ tsp black pepper, divided

1 tsp dried sage

2 tbsp olive oil

1 pork roast (2 lbs)

1 small red cabbage, quartered and sliced (1 lb / 6 cups)

1 leek, cleaned and sliced (¾ lb / 6 cups)

1 large carrot, julienned (5 oz)

1½ cups beef broth

1 tbsp tomato paste

 

Preheat oven to 350℉. Heat olive oil in a skillet over medium-high heat.

Combine 2 teaspoons paprika, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon pepper, and sage in a small bowl. Dry pork roast using paper towels and rub with spice mixture. Add pork to hot oil and brown on all sides. Remove pork from the pan and place in a 10”x13” baking pan.

Arrange cabbage, leek and carrot around pork roast in the pan. Combine remaining spices, beef broth and tomato paste, pour evenly over vegetables.

Cover pan with aluminum foil and cook in the oven for 1½ hours or until pork reaches an internal temp of 145℉. Allow pork roast to rest for 5 minutes before slicing.

 

4 servings, 300 calories per serving

Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen in tightly sealed containers for up to 3 months.

Hack:  Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need.  They’ll wrap the leftover pieces and put them back on the shelf for sale.  If you find that you have leftover cabbage, use it to make this tasty Roasted Red Cabbage with Shrimp or colorful and creamy broccoli coleslaw!

 

 

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Hearty Smothered Pork Ribs

Smothered pork ribs are a quick dish that’s hearty and comes together in less than 30 minutes! It also uses only one pan for easy cleanup.

Smothered Pork Ribs

Smothered Pork Ribs

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Course Main Course
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 tbsp olive oil, divided
  • 2 boneless pork ribs (3 oz each)
  • Salt and black pepper
  • 1 clove garlic minced (1 tsp)
  • ½ onion, sliced
  • ½ green bell pepper, sliced
  • ½ red bell pepper, sliced
  • 1 small tomato, chopped
  • 1 jalapeño pepper, minced
  • 3 tbsp tomato paste
  • ¼ cup red wine
  • ½ cup chicken stock

Instructions
 

  • Heat 1 tbsp olive oil in a heavy saute pan over medium-high heat.
  • Dry pork ribs with paper towels and sprinkle pork ribs with salt and pepper.
  • When oil is heated, brown ribs on all sides (3-4 minutes). Remove from the pan and set aside.
  • Add the remaining tbsp olive oil to the pan. Add garlic, onion, peppers and tomatoes. Saute until softened, about 5 minutes.
  • Stir tomato paste and saute for 1 minute. Add wine and scrape the bottom of the pan to deglaze. Add stock, stir and then move vegetables to create a well in the center of the pan.
  • Turn the heat down to medium.
  • Place ribs in well and cook until they reach an internal temperature of 160℉ (about 10 minutes)
  • Allow to rest for 5 minutes before serving.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen or dehydrated vegetables can be used in this recipe.
Keyword easy, fast and easy, healthy, low calorie, one pan meal, one pan recipe, onions, peppers, pork, pork chop, pork ribs, quick and easy, quick meal preparation, quick prep, simple, smothered

 

Did you know?  Pork is high in many important vitamins and minerals.  Check it out here!

Suggestion:  Pair this dish with some sour cream horseradish mashed potatoes for a real stick-to-your-ribs meal!

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