#Bone in pork chops in oven

[neat-deadandlive-things]

Feeling restless? Needing some kind of unnamed comfort that cannot be satisfied by scrolling through video after video of rapid fire brain melting media? Haven't eaten a vegetable in a while?

This will fix that.

1. Pre heat your oven to 375 ish.

2. Chop up some veg. Carrots, onions, tomatoes, zucchini, any kind of squash. Even better if they're the kind of wrinkly ones you've had in the fridge drawer for too long. I always do an entire head of garlic. Don't peel it, just cut the top off. Rub some oil over the veg and cook for 25 ish minutes. They should be carmalized/burn on top.

3. Put all the leftover bits you chopped off the veggies into a pot of water and boil while you roast your veg you can also add chicken or pork bones. I added thyme and rosemary and ginger too because I like those flavours. If you forget this step just use a chicken or veggie broth cube.

After 25 minutes they should look like this.

3. Scoop the old veggies out of the broth. Taste and season with salt or whatever.

4. Add what ever frozen veggies you have now. I used butternut squash.

5. Add the roasted veg. You can squeeze the garlic directly out of the head if it's not too hot.

6. Boil for a bit, blend or mash and serve! With sourdough and goat cheese if you're feeling fancy.

[daily-deliciousness]

Oven baked bone-in pork chops

[sybilius]

hello fellow grownup. 55 & 56?

55. Favorite high-effort meal that you make?

My two all stars that I love serving to other people are my pulled pork (slow cooked in Dutch oven for 2ish hours) or my three day ramen (day 1: make tonkotsu bone broth that takes 12 hours on the stove, day 2: make chashu pork + put soft boiled ramen eggs in to marinate, day 3: assemble all ingredients with miso tare and noodles and serve). When I say that bone broth is to die for …ough. Honorable mention to chicken souvlaki on the grill which always makes me feel happy to be alive.

56. Favorite low-effort meal that you make?

I cook a lot so my dial on “low effort” is a little skewed however this noodle dish makes me crazee it's so good. The highest effort stuff is getting comfortable enough with deep frying, but I promise that this one is as easy as crumble in and let it go until golden.

Runner up is pasta carbonara which might actually count as low effort to most people (make pasta, make bacon, throw in eggs with pasta water and an aggressive amount of pecorino cheese, serve with chopped spinach on the side if you like that or just as is) 

[feralwifey]

i used to live with my leftist vegan parents and have recently been married and moved out! im so exicted to cook and be a wife but the problem is i have never cooked meat and dont know where to start (and i still struggle with being sad/grossed out when i handle meat) i would really love some encouragement, prayers, and maybe recipes! i want to be good to my husband and future children..

Hi! Congratulations and I hope you and your husband will have many happy and blessed years and lots of babies!

I used to be vegan and vegetarian so I get it lol

The thing is I don’t really ever look at recipes for meat. I don’t know how well you can cook, but depending on what kind of vegan household you come from you either cooked everything from scratch or ate very badly, I’m going to assume you’re the from scratch kind of family so I hope you can figure out the amount of seasoning you like.

So steak is intimidating for a lot of people, but it’s very easy. You warm up your pan, use a very heaped tablespoon of butter and let it melt. In the meantime you season your steak ( or even better you season it a few hours before and keep it in the fridge) we like to use salt, pepper and a little garlic powder. If you want to you can add a bunch of fresh rosemary or even fresh peeled garlic to the pan with the steak for some extra flavor. Most people like their steak medium. That takes around 4 minutes on each side. I like mine 5-6 minutes that way there’s only very little pink left. Most people don’t like that though. When you flip over the steak you then use a spoon to get some of that butter from the pan on top of the steak and finish frying it.

Most people like to have steak with any kind of potato, or fried eggs, brussel sprouts or a salad on the side.

Pork chops with or without bone work basically the same way. You just fry it longer until it’s nice and crispy on each side.

Each meat has a certain temperate that it needs to reach to be done, you check with a thermometer. You can google that for each meat you cook and that way know for sure without having to cut into it. I personally don’t use a thermometer and after I think it could be done just cut into it to make sure.

Chicken. Ideally you get chicken that still had the bone it just has more flavor, I’m not really a fan of chicken breast because it tends to be kinda bland and more dry than the rest of the chicken. You can obviously make a whole chicken. This is how I do it.

I make compound butter. Using a stick of butter, adding whichever herbs I have at home. Fres rosemary, sage, anything really. If I’m lazy I just use dried oregano and basil too. It really doesn’t matter it’s just a preference. Cut them, mince some garlic, add some salt and then just mix it together. Then I prep some onion, just peeling it and cutting it into big chunks, save some of the herbs if they were fresh, peel some more garlic and cut some lemon into whatever sized pieces. You dry the chicken with some paper towel, take the butter into your hands and rub it all over the chicken and also lift the skin and stick some underneath. Sometimes the chicken is too wet and the butter will slip off the skin. Then you know you need to make sure it’s more dry. However it I’m lazy I just do the best that I can because it’s still going to taste good even if it’s not covered perfectly. I also after I smeared the butter on the chicken add just a little bit extra salt and pepper, we like it salty. Then stuff the chicken with the prepped garlic, onion, herbs and lemon and put it into a preheated oven at 400f. After 15-20 minutes I lower the temperate to 350 and from there on it should take another hour and maybe 15 minutes if you have a 4lbs chicken. If it’s smaller it will take less time and the other way around. On the side we like to have some garlic bread and any roasted vegetables.

You can do any chicken like that. Chicken thighs are our favorite and I season them with a dry rub of paprika, a small amount of turmeric, pepper, salt, garlic powder, oregano and basil. In the oven they take around 45min at 400f they become very crispy and juicy. Make sure to get them with skin and bone though.

Meatloaf is also very easy. I use 2lbs of ground meat, grass fed though because it tastes better and is better for you. Season with plenty of salt, some pepper, a small amount of paprika and garlic powder. Then I cut around half an onion or a whole onion depending on size into small cubes, sometimes I also use carrots and cut them into little cubes as well. Then I mix everything together using my hands and shape it into a big log loaf thing. We like to add a little ketchup on top sometimes and make mashed potatoes on the side. It takes around an hour or a little less to cook at 350f.

Also something else we love to eat that’s very easy is salad with canned tuna when it has to be really quick. Any kind of salad, any kind of vegetables work. I like cherry tomatoes, chickpeas, olives and romaine lettuce. Tuna in water, open the can and let the water run out, put it on top of your mixed salad and as a dressing I like tahini mixed with lemon, salt and pepper and garlic powder.

You can easily also make tuna salad sandwiches by mixing the drained tuna with enough mayo but not too much so it’s basically only mayo and kinda liquid. You want it still to be pretty solid. Add your seasonings, you can also add sliced onion, pickles, mix it together. Put it between some bread and other lettuce, tomatoes or cucumber doesn’t really matter whatever you prefer. Very easy, quick and delicious.

I prefer to make things in the oven when it comes to dinner. Less active cooking time (I have a toddler), and less dishes. If you want more elaborate meals like ribs, stews or whatever feel free to send another ask this is pretty long already and I don’t want you to feel overwhelmed but still wanted to give you some examples. I hope this helps! I’ll pray for you and your husband and your cooking journey 🙏🏻

[clatterbane]

Currently in the oven: some New Year's Eve pork and sauerkraut!

One side of my mom's family included just enough Germans trickling down the mountains from Pennsylvania way back when that some version of pork and kraut is an absolute must for the New Year. At our house, we usually got that plus the more generically Southern collard greens and black eyed peas. With the cornbread and mashed potatoes to match, respectively. (My mom also hated black eyed peas, so that generally turned into a minor side dish unless I was cooking later on, though!)

We're lucky to get one or the other. And the kraut won out. Various piggy cuts are also popular here around Christmas, so yeah.

I picked up some nice-looking ribs, froze them, but then didn't feel like messing with that. So, today it's the bony end of basically a Swedish version of a Boston butt on sale, which I cut up some before stashing in the freezer. (We ate the other half as boneless chops a few days ago.) Should work fine. My mom sometimes liked to use a huge Boston butt for it. It beats the hell out of

I have never particularly liked a more sweet-and-sour take on kraut, or caraway added. So, we're getting some more Rhineland style Weinkraut plonked on the meat instead.

Instead of mashed potatoes, I decided to take advantage of the oven going anyway and turn some baking potatoes we have into potato wedges. Because why not.

It's smelling way too good cooking by now. 😋

[chickenfriedrecipe4]

How to Make Italian Style Pork Chops recipe At Home?

INGREDIENTS

4 pork chops bone in or out

Salt and pepper to season

1 teaspoon garlic powder

2 tablespoons olive oil

1 tablespoon unsalted butter

6 cloves garlic, minced

1/4 cup honey

Prep Time : 10 mins

Cook Time : 12 mins

Total : 22 mins

1/4 cup water (or chicken broth)

2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)

INSTRUCTIONS

Heat the grill or broiler in the oven to high. Just before cooking, season chops with salt, pepper, and garlic powder.

In a pan or skillet, heat the oil until it is hot. Chops should be seared until golden and fully cooked on all sides (about 4-5 minutes each side). Move to a platter and reserve.

Heat to a medium setting. In the same pan, melt butter while scraping away any browned bits from the bottom. Garlic is cooked till aromatic (about 30 seconds). Honey, vinegar, and water are added. Increase the heat to medium-high and cook, stirring periodically, until the sauce slightly thickens and reduces (approximately 3 to 4 minutes).

Add pork back into the pan, baste generously with the sauce and broil/grill for 1-2 minutes, or until edges are slightly charred.

Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

NUTRITION

Calories: 332kcal

Carbohydrates: 15g

Protein: 29g

Fat: 12g

Saturated Fat: 5g

Cholesterol: 104mg

Sodium: 68mg

Potassium: 337mg

Sugar: 14g

Vitamin A: 175IU

Vitamin C: 1.4mg

Calcium: 18mg

Iron: 0.8mg

With the most incredible and irresistible 4-ingredient honey garlic sauce, easy honey garlic pork chops are created simply, and you’ll want to put it on everything! Your new go-to family recipe for pork is here, and it’s quick and simple to prepare.

read more click here :- Chicken Fried Receipe

[nbula-rising]

CIDER-BRINED PORK ROAST WITH POTATOES AND ONIONS

YIELD Makes 8 servings

INGREDIENTS

1 cup (packed) light brown sugar 1 cup kosher salt plus more 8 bay leaves, divided 3 tablespoons coriander seeds, divided 1 teaspoon black peppercorns plus more freshly ground 1 quart unfiltered apple cider 1 8-bone pork loin roast (about 5 pounds), chine bone removed, rib bones frenched, tied with kitchen twine 6 Yukon Gold potatoes (about 2 pounds), unpeeled, quartered 4 medium red and/or yellow onions, halved, stem ends intact 5 tablespoons olive oil, divided

PREPARATION

Bring brown sugar, 1 cup salt, 2 bay leaves, 1 tablespoon coriander seeds, 1 teaspoon peppercorns, and 2 cups water to a boil in a medium saucepan. Reduce heat and simmer, stirring occasionally, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add cider and 2 cups ice. Let cool. Place pork and brine in a large (2-gallon) resealable plastic bag. Seal bag and chill at least 8 hours. Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour. Toss potatoes and onions with 4 tablespoons oil in a large roasting pan or on a large rimmed baking sheet; season with salt and pepper and set aside. Place rack in lower third of oven and preheat to 425°F. Using the side of a chef's knife, crush remaining 2 tablespoons coriander seeds. Season pork with salt and pepper and rub all over with crushed coriander. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook pork until browned on all sides, 8–10 minutes. Transfer pork to roasting pan and nestle in among vegetables. Tuck remaining 6 bay leaves under kitchen twine over top of pork. Wrap bone tips with foil to prevent burning and roast, turning vegetables halfway through, until an instant-read thermometer inserted in the center of pork registers 140°F, 60–75 minutes. Remove foil from bones and transfer pork to a cutting board; let rest 30 minutes before slicing between ribs into chops.

DO AHEAD: The pork can be brined 2 days ahead. Keep chilled.

[artsbakery22]

Steaming Hot Grill Plates in Glendale from a Popular Cafe is Hugely Popular Among Foodies

Yes, you guessed it right! I’m talking about “Art’s Bakery & Cafe” that has carved out a distinct niche in the area of grill plate preparation, here in Glendale CA. With its vast assortment and spread of delicious menus, this local Glendale cafeteria & restaurant is undoubtedly one of the preferred places to hang around with friends and family, especially on the weekends. What’s more, you can even order your favorite grill plate online, and get it delivered to home, right away. Ask for a mouthwatering Berkshire grilled bone-in pork ribs or grilled Salmon steak with Zucchini kotlet, you get it all under one roof.

 The preparation is quite simple, yet finger-licking. The meat chunks, be it chicken, beef, pork or lamb are cut into even pieces, and thereafter grilled over slow charcoal fire. It can be in a US-style barbeque (BBQ) oven or in a tandoor (Indian baking oven). The meat pieces are pierced through an iron grill with inter-lapping layers of vegetables like tomatoes, bell pepper, tofu, onions, etc. and greased with oil and sauce. This oozes out a spicy flavor, as the meat is first marinated with chili flakes, turmeric powder, onion-garlic paste, fresh whipped cream, yogurt, lemon and other spices.

 Now Order a Delicious Grill Platter Online for Treating your Guests and Friends

 Be it a weekend or an extended holiday, all you Glendale residents are lucky to have a cafeteria like the one mentioned above that prepares some lip-smacking stuff. It can be a beef Lulah kabob, chicken Lulah kabob, chicken boneless thigh kabob, Harissa, Zucchini kotlet, chicken kotlet, New Zealand lamb chops or a Sturgeon fish plate that can easily activate your taste buds. So, why not opt for a grill delivery Glendale online, and impress all friends and guests with your hospitality. It is the taste of the food, apart from the tender, smooth and juicy meat that builds a positive impression.

 And, when it is a top-rated restaurant in Glendale, nothing can go wrong. All the ingredients used for making a grill plate are fresh, and sourced from the nearby farmer’s market. So, nothing is preserved for months, especially when it comes to tender meat and veggies like asparagus, cabbage, broccoli, tomato, lemon grass or Jalapeno. Therefore, always order your food fresh online from a local cafe that prepares an amazing variety of grill plates, family meat(kabob) platters and kebab dishes, all sourced directly from organic farms.

[livia-carica]

Enjoy the rich flavors of pork chops coated in mustard and onions. The bone-in pork chops are coated in a sour mix of Dijon and whole-grain mustard. They are then seared to perfection and baked with onions that have caramelized. The end result is a tasty dish that is simple to make and very filling.

Ingredients: 4 bone-in pork chops. 2 large onions, thinly sliced. 1/4 cup Dijon mustard. 2 tablespoons whole-grain mustard. 2 tablespoons olive oil. 2 tablespoons fresh thyme leaves. Salt and pepper, to taste.

Instructions: Turn on your oven and heat it up to 375F 190C. On both sides, season the pork chops with salt and pepper. The Dijon mustard and the whole-grain mustard should be mixed together in a small bowl. Spread the mustard mixture out on both sides of each pork chop. Warm up the olive oil in a skillet that can go in the oven over medium-high heat. For two to three minutes on each side, or until golden brown, sear the pork chops. Take the pork chops out of the pan and set them aside. Put the sliced onions in the same pan and cook them until they get soft and golden. Putting the pork chops back into the pan with the onions after they have been seared. Add fresh thyme leaves to the onions and pork chops. Place the skillet in an oven that has already been heated up. Bake for 20 to 25 minutes, or until the pork chops are fully cooked. Serve these pork chops and onions with mustard sauce hot. If you want, you can add extra thyme leaves on top.

Prep Time: 15 minutes

Cook Time: 30 minutes

Sonia H

[classic-draws]

Enjoy the delicious flavors of Sweet Chili Sticky Ribs. The sweet chili sauce glazes the juicy pork ribs, making a dish that everyone loves and that tastes great.

Ingredients: 2 racks of pork ribs. 1 cup sweet chili sauce. 1/2 cup soy sauce. 1/4 cup hoisin sauce. 1/4 cup honey. 4 cloves garlic, minced. 1 tablespoon ginger, grated. 1 tablespoon sesame oil. Sesame seeds and chopped green onions for garnish.

Instructions: Start by heating the oven up to 300F 150C. Salt and pepper the racks of pork ribs and put them on a baking sheet that has been lined with foil. Add honey, minced garlic, grated ginger, soy sauce, hoisin sauce, sweet chili sauce, and sesame oil to a bowl. Mix these together to make the sticky glaze. Brush a lot of glaze over the ribs, making sure that both sides are covered evenly. Put another piece of foil over the ribs and bake for two and a half to three hours, or until the meat is soft and just pulls away from the bones. Take off the top foil, raise the oven temperature to 425F 220C, and bake for another 15 to 20 minutes to make the glaze caramelize. Give the ribs a moment to rest, and then cut them in half between the bones. Put chopped green onions and sesame seeds on top. These Sweet Chili Sticky Ribs are a great way to please everyone with their great taste!

Prep Time: 20 minutes

Cook Time: 180 minutes

Nina the Nomad

[krisym]

Enjoy the delicious crunch of these Best Ever Crispy Baked Breaded Pork Chops. The Parmesan and herb coating on these baked pork chops makes them not only easy to make but also very tasty.

Ingredients: 4 Pork chops, bone-in. 1 cup Panko breadcrumbs. 1/2 cup Parmesan cheese, grated. 1 teaspoon Garlic powder. 1 teaspoon Onion powder. 1/2 teaspoon Paprika. 1/2 teaspoon Dried thyme. . 1/2 cup All-purpose flour. 2 Eggs, beaten. 2 tablespoons Dijon mustard. 2 tablespoons Olive oil.

Instructions: Turn on the oven and heat it up to 400F 200C. Grated Parmesan cheese, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper should all be mixed together in a shallow bowl. Coat each pork chop in flour, then dip it in a mixture of beaten eggs and Dijon mustard. Finally, cover each chop in the breadcrumb mixture and press the breadcrumbs onto it to make them stick. The pork chops should be put on a baking sheet with parchment paper or a wire rack that has been sprayed with cooking spray. Sprinkle the pork chops with olive oil before putting them in the oven to help them get crispy. Put it in an oven that has already been heated up and bake for 25 to 30 minutes, or until the inside is 145F 63C and the coating is golden brown and crispy. After cooking the pork chops, let them rest for a few minutes. Enjoy the crunch of these Best Ever Crispy Baked Breaded Pork Chops with your favorite sides.

Prep Time: 15 minutes

Cook Time: 30 minutes

Jason T

[askmurdershy]

Treat yourself to the delicious flavors of Honey Dijon Pork Chops with perfectly roasted red potatoes. This freezer meal is easy to make and tastes great. It's also Paleo-friendly.

Ingredients: 4 bone-in pork chops. 1.5 lbs red potatoes quartered. 1/4 cup Dijon mustard. 3 tablespoons honey. 2 tablespoons olive oil. 3 cloves garlic minced. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh parsley for garnish optional.

Instructions: Turn on the oven and heat it up to 400F 200C. To make a marinade, put honey, olive oil, minced garlic, dried thyme, salt, and pepper in a small bowl. Put the pork chops and the quartered red potatoes in a large bag that can be sealed again or a shallow dish. Mix the spices together and add them to the pork chops and potatoes. Do not open the bag or cover the dish. Put it in the fridge for at least 30 minutes, or overnight for better taste. Take the pork chops and potatoes that have been marinated out of the fridge and let them warm up at room temperature. Put the pork chops and potatoes on a baking sheet or in a baking dish so they are all flat. Put the dish in an oven that has already been heated up and bake it for 25 to 30 minutes, or until the potatoes are soft and the pork is cooked through. If you want a golden crust, you can broil for an extra 3 to 5 minutes. Add fresh parsley as a garnish if you like. Enjoy this simple Paleo freezer meal with Red Potatoes and Honey Dijon Pork Chops!

Alli

[boobsofinstagram]

Enjoy the delicious flavors of Fig Glazed Rack of Pork with sweet potatoes and Brussels sprouts that have been cooked just right. This impressive dish is great for parties or a tasty dinner during the week.

Ingredients: 1 rack of pork about 2.5-3 lbs. 1 cup fig preserves. 1/4 cup balsamic vinegar. 3 tablespoons whole grain mustard. 2 tablespoons olive oil. 1 teaspoon dried thyme. Salt and black pepper to taste. 1 lb Brussels sprouts, trimmed and halved. 2 medium sweet potatoes, peeled and cut into chunks. 2 tablespoons maple syrup. 2 tablespoons olive oil. Salt and black pepper to taste.

Instructions: Preheat the oven to 375F 190C. Season the rack of pork with salt and black pepper. Place it on a baking sheet lined with parchment paper. In a small saucepan, combine fig preserves, balsamic vinegar, whole grain mustard, olive oil, and dried thyme. Heat over medium heat, stirring, until well combined and slightly thickened. Brush the fig glaze over the rack of pork, ensuring an even coating. In a large bowl, toss Brussels sprouts and sweet potatoes with maple syrup, olive oil, salt, and black pepper. Arrange the Brussels sprouts and sweet potatoes around the rack of pork on the baking sheet. Roast in the preheated oven for about 30-40 minutes or until the pork reaches an internal temperature of 145F 63C and the vegetables are tender, stirring the vegetables halfway through. Once cooked, let the pork rest for a few minutes before slicing between the bones into chops. Serve the Fig Glazed Rack of Pork over a bed of roasted Brussels sprouts and sweet potatoes. Enjoy this elegant and flavorful dish that combines the richness of fig glaze with the savory goodness of roasted pork and vegetables.

Isabella Novak

[jjohn65293]

Herbed Pork Chop and Golden Stuffing Bake.

– 4 bone-in pork chops, about 1-inch thick – 1 tablespoon olive oil – Salt and freshly ground black pepper, to taste – 1 package of your favorite stuffing mix – 1 3/4 cups chicken broth (preferably low-sodium) – 2 tablespoons unsalted butter – 1/2 cup diced onions – 1/2 cup diced celery – 1/2 teaspoon garlic powder – 1/2 teaspoon dried sage – 1/2 teaspoon dried thyme Preheat your oven…

[leonas-recipes]

Twice-Baked Crockpot Carnitas

6-8 pound pork butt

5-6 cloves garlic, finely chopped

1 tablespoon kosher salt

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon oregano

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper

juice of 2 limes

1/2 cup orange juice

12 ounces cola

1/2 cup salsa

Start with a 6-8 pound pork butt and place it in your crockpot with a generous amount of finely-chopped garlic on top. Make a seasoning combination using the dry spices from the above list to put on top of the meat. Mix them all together and sprinkle them on top of the garlic and the meat. Slowly pour the salsa over the spices and the garlic. Next pour the liquid ingredients into the pot the lime juice, the orange juice, and the Coca-Cola. Cover the crockpot and cook for 6 to 8 hours on LOW.

When the 6-8 hours are up you should be able to shred the pork without hardly even touching it! It quite literally will fall off the bone when you start prodding at it with two forks. After you have shredded the meat, transfer it to a baking sheet and spread it out in an even layer. You might want to foil your pan first for easier clean-up, but I didn’t and clean up was not a problem. Spoon some of the juice from the crockpot on top of the meat. Preheat the broiler in your oven and put the pan in for 5 to 10 minutes or until the edges of the meat start to brown. Remove the pan from the oven. You will notice that only a small percentage of the meat in the pan has that nice browning on it. So stir and turn the meat with some tongs and put it BACK in the oven for another 5 to 10 minutes. Seems to bed dry sprinkle some of the juice from the crockpot over the meat. This will add spicy flavour back to the meat. Thus the name “Twice-Baked Crockpot Carnitas”.

You can eat this just as it is or you can put it in tortillas and fashion it into whatever you please. We used corn tortillas and garnished with cheese, tomato, cilantro, sour cream, etc. My sister serves it with heated black beans, some pickled jalapeños and pickled onion.

[belles-place]

Indulgent and Savory: Exploring Pork Dishes with Cheese

Pork and cheese are two ingredients that, when combined, create a symphony of flavors and textures. The richness of pork pairs beautifully with the creamy, tangy, or sharp notes of various cheeses, resulting in dishes that are both comforting and indulgent. Whether you’re in the mood for a hearty dinner, a savory appetizer, or a decadent brunch option, pork and cheese dishes have something to offer. Let’s dive into some mouthwatering recipes that celebrate this delicious duo.

A. Cheesy Pork Chops

Cheesy pork chops are a comforting and satisfying meal that’s easy to prepare and sure to please the whole family.

Ingredients:

- 4 bone-in pork chops

- 1 cup shredded mozzarella cheese

- 1/2 cup grated Parmesan cheese

- 1/2 cup breadcrumbs

- 1 tablespoon olive oil

- 1 teaspoon garlic powder

- 1 teaspoon dried oregano

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Season the pork chops with salt, pepper, and garlic powder.

3. In a bowl, combine the mozzarella, Parmesan, breadcrumbs, and dried oregano.

4. Heat the olive oil in a skillet over medium-high heat. Sear the pork chops on both sides until browned.

5. Transfer the pork chops to a baking dish. Top each chop with the cheese mixture.

6. Bake for 20-25 minutes, or until the cheese is melted and bubbly, and the pork is cooked through.

7. Garnish with fresh parsley before serving.

B. Pork and Cheese Stuffed Peppers

These stuffed peppers are filled with a savory mixture of ground pork and cheese, making for a delicious and hearty dish.

Ingredients:

- 4 large bell peppers, tops cut off and seeds removed

- 1 lb ground pork

- 1 cup cooked rice

- 1 cup shredded cheddar cheese

- 1/2 cup crumbled feta cheese

- 1 onion, finely chopped

- 2 cloves garlic, minced

- 1 can (14.5 oz) diced tomatoes, drained

- 1 teaspoon paprika

- Salt and pepper to taste

- Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a skillet, cook the ground pork over medium heat until browned. Add the onion and garlic, and cook until softened.

3. Stir in the cooked rice, diced tomatoes, paprika, salt, and pepper. Remove from heat and mix in the cheddar and feta cheeses.

4. Stuff each bell pepper with the pork mixture and place in a baking dish.

5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese is melted.

6. Garnish with fresh basil before serving.

C. Cheese-Stuffed Pork Tenderloin

A show-stopping dish perfect for special occasions, this cheese-stuffed pork tenderloin is sure to impress.

Ingredients:

- 1 pork tenderloin (about 1.5 lbs)

- 1 cup shredded Gruyère cheese

- 1/2 cup spinach, chopped

- 1/4 cup sun-dried tomatoes, chopped

- 2 cloves garlic, minced

- 1 tablespoon olive oil

- Salt and pepper to taste

- Kitchen twine for tying

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Butterfly the pork tenderloin by slicing it lengthwise, being careful not to cut all the way through.

3. Season the inside of the tenderloin with salt, pepper, and minced garlic.

4. Layer the Gruyère cheese, spinach, and sun-dried tomatoes inside the tenderloin.

5. Roll up the tenderloin and secure it with kitchen twine.

6. Heat the olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until browned.

7. Transfer the tenderloin to a baking dish and bake for 25-30 minutes, or until the pork is cooked through.

8. Let rest for 10 minutes before slicing and serving.

D. Pulled Pork Quesadillas

Pulled pork quesadillas are a fantastic way to use leftover pulled pork, combined with gooey melted cheese for a quick and tasty meal.

Ingredients:

- 2 cups cooked pulled pork

- 2 cups shredded Monterey Jack cheese

- 1/2 cup barbecue sauce

- 8 flour tortillas

- 1/4 cup chopped cilantro

- 1 tablespoon vegetable oil

- Sour cream and salsa for serving

Instructions:

1. In a bowl, mix the pulled pork with barbecue sauce.

2. Heat a large skillet over medium heat and brush with a little vegetable oil.

3. Place one tortilla in the skillet and sprinkle evenly with 1/2 cup of cheese.

4. Add 1/2 cup of the pulled pork mixture and a sprinkle of cilantro.

5. Top with another tortilla and cook until the bottom tortilla is golden brown and the cheese is melted, about 2-3 minutes per side.

6. Repeat with remaining tortillas and filling.

7. Cut each quesadilla into wedges and serve with sour cream and salsa.

5. Bacon-Wrapped Cheese-Stuffed Jalapeños

These bacon-wrapped cheese-stuffed jalapeños make for a delicious appetizer or snack, combining the flavors of pork and cheese in a spicy bite.

Ingredients:

- 12 jalapeños, halved and seeds removed

- 1 cup cream cheese, softened

- 1/2 cup shredded cheddar cheese

- 12 slices bacon

- Toothpicks

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a bowl, mix the cream cheese and shredded cheddar cheese.

3. Fill each jalapeño half with the cheese mixture.

4. Wrap each stuffed jalapeño with a slice of bacon and secure with a toothpick.

5. Place the jalapeños on a baking sheet lined with parchment paper.

6. Bake for 20-25 minutes, or until the bacon is crispy.

7. Let cool slightly before serving.

Pork and cheese are a culinary dream team, creating dishes that are rich, flavorful, and satisfying. From hearty meals like cheesy pork chops and stuffed peppers to delicious appetizers like bacon-wrapped cheese-stuffed jalapeños, there’s a pork and cheese recipe for every occasion. Embrace the indulgence and try these recipes in your kitchen for a delightful dining experience that will have everyone asking for seconds. Happy cooking!