Pork Recipes | The Daily Dish

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Pork Recipes

3 Steps to Perfect Pork Chops

1 Comment | Written on November 6, 2014 at 5:00 am , by

There is something so decadent about a perfectly seared pork chop for dinner this time of year.  It’s robust and hearty, ideal with roasted winter vegetables, and outstanding with a bold red wine.

Today I am going to share with you 3 steps to preparing the perfect pork chop.

Keep reading for the recipe…

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Pork and Kimchee Fried Rice

2 Comments | Written on September 3, 2013 at 5:00 am , by

Want to use up leftovers in your fridge?  Grab a wok and get ready to make Fried Rice!  This recipe has a flavorful and time-saving twist.

Keep reading for the recipe…

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Baby Back Ribs

1 Comment | Written on July 18, 2013 at 12:00 am , by

Grab a pile of napkins and get ready for some sticky fingers.  We’re making ribs!

I love throwing a few slabs of baby back ribs on the grill, slicing them up and serving family style.  Pass a basket filled with warm homemade buttermilk biscuits and it’s a little slice of summertime heaven.

Keep reading for the recipe…

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Best Mexican Recipe Ever – Tinga Poblana Tacos

4 Comments | Written on March 21, 2013 at 5:00 am , by

There was fierce competition this week in the “Best Mexican Recipe Ever” contest!  In the end, one recipe caught our judge’s eye.  “Tinga Poblana Tacos” may sound fancy, but they are actually easy to make in a CrockPot.

Keep reading for the winning recipe…

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Best Pork Chop Ever – Hawaiian Citrus Pork Chops

5 Comments | Written on February 28, 2013 at 5:00 am , by

Pork and fruit are a perfect pair.  Add a bit of Hawaiian flair?  Pure heaven!

These easy to prepare pork chops are topped with a pineapple ring and a sweet almond, raisin, cinnamon sauce.  If you are looking for a new way to prepare pork chops for dinner, these are the best!

Keep reading for the winning recipe…

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How to Cook a Pork Roast for the Holidays

6 Comments | Written on December 14, 2012 at 5:00 am , by

The holidays are here, and there are so many questions if you are planning to cook a pork roast for your next family gathering.  How long do I cook a pork roast?  What is the proper internal pork roast temperature?  What’s the best recipe for pork roast?

Never fear, I have all the answers for you here!  Let me show you step-by-step, the easiest and most delicious way to cook a pork roast for the holidays.  I am a huge fan of serving this dish with roasted Brussels sprouts, but it is also great with roasted potatoes or your favorite vegetable.

Keep reading to learn how to make the world’s best (and easiest!) pork roast…

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Sesame-Crusted Pork Tenderloin – 3 Ingredients!

21 Comments | Written on September 20, 2012 at 5:00 am , by

Pork tenderloin is one of my go-to choices for an easy and nutritious family meal.  This lean protein is effortless to prepare,  and looks beautiful and decadent on display at the dinner table.

I love this recipe because it is only three ingredients and simply roasts in the oven without any fuss.   Let me show you how to make Sesame-Crusted Pork Tenderloin!

Keep reading for this unbelievably easy preparation for pork tenderloin!  

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Ultimate Game Day Appetizer – Bacon Wrapped Beer and Brat Bites

24 Comments | Written on November 1, 2011 at 5:00 am , by

If you are looking for a fun new appetizer to serve this weekend, look no further!  This game day snack is an instant crowd-pleaser.

BEER

BRATS

BACON

It’s the ultimate football food trifecta!

Start by boiling uncooked pork bratwurst in a couple of bottles of your favorite beer.  Slice into three bite-sized pieces and wrap each one in a slice of bacon.  Now, here’s the kicker….roll the bacon-wrapped beer brats in the ultimate sweet/savory combination of brown sugar, cayenne pepper and dry mustard!  I like to serve the bites with an assortment of my favorite mustards for dipping.

(Note:  Due to a last minute change, the weekly winner from the “Pumpkin” themed contest will be published tomorrow! )

 

BACON WRAPPED BEER ‘N BRAT BITES  (click here to view and print recipe)

2 (12 ounce) bottles or cans of beer

1 package (19.76 ounces) uncooked pork bratwurst

8 slices bacon, halved

2/3 cup light brown sugar

1 teaspoon cayenne pepper

1/2 teaspoon dry mustard

Assorted mustards of choice for dipping: yellow, honey, horseradish, stone ground, etc.

1.  Preheat oven to 425 degrees.  Line a rimmed jelly roll pan with non-stick foil.

2.  Pour beer into a skillet over high heat.  Pierce each bratwurst in several places with a fork.  Place in skillet with beer and heat until very hot, but not boiling.  Reduce heat and simmer gently for 15-20 minutes or until brats are no longer pink inside, turning brats after 10 minutes.  Remove brats from skillet and let sit until cool enough to handle.  Discard beer.

3.  When cooled, cut each brat into 3 equal pieces.  Wrap each brat with one bacon half.  In a mixing bowl, stir together brown sugar, cayenne pepper, and dry mustard until well combined.  Coat each bacon-wrapped brat all over in sugar mixture.  Lay coated brats in the foil-lined pan with the seam of bacon firmly down so it won’t curl.

4.  Bake brats for 20-25 minutes, carefully turning at halfway point, until bacon is crispy.  Remove to paper towels to drain briefly, then arrange brats on serving platter, surrounded by a variety of mustards.  Serve hot with toothpicks for dipping.  Serves 6-8.

Take 5 – Crock Pot Pulled Pork

4 Comments | Written on September 15, 2011 at 5:00 am , by

How may of you consider yourself a “rock star” in the kitchen?

Now, it’s time to become a “Crock Star!”

In the latest installment of our video series “Take 5” I will show you how to make a super simple recipe for pulled pork.  Roll it!

P1180185

Crock Pot Pulled Pork (click here to view and print recipe)

1 pork tenderloin (1 1/2 lbs), cut into 1 inch slices

1 cup barbecue sauce

1 chopped onion

2 cloves garlic, minced

1 1/2 teaspoons chile powder

1/2 teaspoon salt

Combine all ingredients in a crock pot.  Set crock pot to high for 3-4 hours.  When pork is done, shred the pork using two forks.  Return to crock pot and combine.  Serve on a bun as a sandwich, if desired.

Italian Fried Rice

15 Comments | Written on July 28, 2011 at 5:00 am , by

One of my favorite ways to “clean out the fridge” toward the end of the week is to make fried rice.   It can be a mishmash of proteins, veggies and leftover grains that end up coming together in one fantastic dish!  I recently cleaned out my pantry and discovered a half used bag of Arborio rice.  Then when I came upon some veggies and a little pancetta in the fridge, I knew what needed to happen…

Not only Fried Rice….Italian Fried Rice!

In this recipe I used the Italian short-grain rice as the base for the dish.  Then I just started tossing in some of my favorite Italian ingredients.  Portabella mushrooms, zucchini, and garlic.  That’s when I realized exactly what this fusion dish needed – pancetta!  If you like bacon, you will die for pancetta.  I topped it all off with a bit of fresh basil and there you have it, an Italian-style fried rice.

ITALIAN FRIED RICE   (click here to view and print recipe)

1 cup Arborio rice  (Italian short-grain rice)

2 cups water

1 package (3 oz) diced pancetta

4 tablespoons olive oil or to taste, divided

4 eggs, beaten

2 cloves garlic, minced

1 red pepper, diced

1 medium zucchini, diced

1 package (8 oz.)  sliced baby bella mushrooms

4 tablespoons soy sauce or to taste

2 teaspoons granulated sugar

black pepper to taste

Garnish:  fresh basil, if desired

Prepare rice according to package directions using 2 cups water.  Cool rice, then spread onto a baking sheet and refrigerate until cold.  In a large skillet or wok crisp pancetta.  Remove from pan and set aside.  Heat 1 tablespoon oil in skillet or wok.  Add eggs and stir until scrambled, remove from pan and set aside.   Add 2 tablespoons oil to hot pan and stir in garlic, red pepper, zucchini and mushrooms.  Saute for a few minutes, then add remaining oil to pan.  Stir in cold rice, adding more oil as needed.  Stir in soy sauce, sugar and pepper to taste.  Add pancetta and eggs and toss.   Garnish with fresh basil, if desired. Serves 4-6.

Check out what some of our Better Blogger Buddies have done with Fried Rice!

Mexican Fried Rice from Created by Diane

Pineapple Shrimp Fried Rice from Skinny Taste

Spring ‘Fried’ Rice from Savvy Eats

Vegetarian Vegetable Bean Fried Rice from Savor the Thyme

Kitchen Sink Foods from The Jolly Tomato