In my mind, pork is an underrated protein. It’s actually something I make at least once a week. Utilizing different cuts of pork and seasonings, I can create something different each week so my family never gets tired of the same thing.
“I love to stuff pork loin, usually with spinach, garlic, and sun-dried tomatoes, but had some dried figs and apricots so decided to try something new,” explains Jackie. “Taking it to church for a potluck, hope they like it!”
I’m sure they loved it! The stuffing tastes like fall with the combination of herbs, brown sugar, dried figs, and apricots. It would be delicious stuffed inside a chicken breast too. When your family sees this on the table, they’ll wonder why such a fancy meal was prepared. They’ll never need to know how easy it was to make.
“These were the best pork chops I have eaten in a long time,” reveals Janet. “So moist and tender and the flavors were amazing!”
The breading keeps the chops really moist. Six ingredients and a quick prep time make this an easy weeknight dinner.
“Most of my recipes are born from my cravings and tonight I was craving something crunchy and smoky… so this worked out perfectly,” shares Lillian. “My whole family loved this!”
The Panko crumbs and mustard mixture are a winning combo. Besides adding flavor, it keeps moisture in the meat so the chops don’t dry out. So good!
“You don’t have to wait until summer to have a great pulled BBQ pork sandwich,” thinks Genny. “I always get requests to make these delicious sandwiches. It’s made in a slow cooker, so it’s easy to make, but yet so tasty.”
What’s great about this recipe is that you use your favorite BBQ sauce and all the other ingredients just enhance the flavor. The pork is tender, juicy, and shreds beautifully. Serve with coleslaw on a bun for dinner tonight. Make sure to keep this recipe handy for your next tailgate too.
“Something my mom made and I have been making for 25 years,” says Helene Mulvihill (Magnolia, TX) of her German Style Roast Pork With Caramelized Sauerkraut recipe. “It’s my recipe now, with all of my tweaks. Yum!”
There are so many great layers of flavors in this pork roast. Searing the meat before it roasts locks in the juices and creates a good crust. When caramelizing the sauerkraut with onions, a little butter, olive oil, and brown sugar, the outcome is a buttery, sweet, and tangy mixture. Then cooking the pot roast in the sauerkraut and onions turns it into a tender, flavor-filled roast. Cut a slice, smother with kraut, and sink your teeth into deliciousness.
If you’re looking for some new dinner ideas try one of these Blue Ribbon pork recipes. I guarantee your family will ask for seconds and want to eat leftovers. Happy Pinching!