Ranch Pork Chops Only 3 Ingredients!

Our Ranch Pork Chops are one of the easiest dinner recipes that’s a must-have in your recipe box! With only 3 ingredients, this easy pork chop recipe is on the table in just 20 minutes from start to finish! 

Pork chops made in a cast iron skillet are juicy, savory, and tangy, with herby flavors from the ranch seasoning. The pork chops get a nice caramelized sear on the outside, while the inside stays moist and tender for an easy pork chop recipe that satisfies your taste buds and your senses.

Chili Rubbed Pork Chops with Apricot Ginger Glaze

Chili Rubbed Pork Chops with Apricot Ginger Glaze is one of my absolute favorite recipes! It's an easy recipe on the table in under 30 minutes and the flavor will knock your socks off!! It's a little bit spicy, a little bit sweet, and a whole lot delicious!

Vietnamese Bowl with Pork Meatballs over Rice

The best way to describe my Vietnamese Bowl recipe is AH-MAZING! That doesn't really tell you what it is though, so think of a Vietnamese Banh Mi sandwich where you take all the insides and put them over rice and then top it with a poached egg. Can you imagine?! Best of all it's an easy recipe using fresh ingredients to maximize flavor!

Slow Cooker BBQ Pulled Pork

When it comes to easy recipes, it doesn't get much easier than my Slow Cooker BBQ Pulled Pork recipe. This recipe is crazy easy! You just set it and forget it until the pork is literally so tender it falls apart!

Pan-Seared Boneless Pork Chops

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AllNaturalPork #CollectiveBias

It's no secret I love pork! Pork is versatile, easy to cook, and delicious too! One of my favorite recipes is Pan Seared Boneless Pork Chops with a Tangy Raspberry Sauce. It is a quick and easy dinner ready in under 30 minutes, making it perfect any night of the week, yet it is so delicious and impressive, it is good enough for company too!

Pulled Pork Cuban Sandwich

No need to travel to South Florida to enjoy a Cuban sandwich. Make this Pulled Pork Cuban Sandwich at home using leftover pulled pork, fresh homemade pickles, your favorite ham and cheese, yellow mustard, and fresh baked bread from the bakery. It's easy and full of flavor!

Beer Braised Pulled Pork

Cook up a big batch of this fork tender, slightly spicy barbecue Beer Braised Pulled Pork with a deep, rich flavor and enjoy it for dinner as a sandwich or even over rice. Then save the leftovers for various recipes throughout the week. You'll be so glad you did!

Pan-Seared Pork Chops

Pan-Seared Pork Chops with an herb butter sauce is a quick and easy dinner you can have on the table in less than 30 minutes!

Slow Cooker Pulled Pork Sliders #SpringIntoFlavor

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SpringIntoFlavor #CollectiveBias

Slow Cooker Pulled Pork Sliders have the goodness of fork tender, juicy pork smothered in sweet and tangy barbecue sauce and topped with crispy golden onion rings for a nice crunch and great taste in every bite.

Vietnamese Pork Sandwich Recipe Banh Mi

This is my new favorite sandwich recipe! Have you ever had a Vietnamese Pork Sandwich? The Banh Mi is a baguette filled with various ingredients, but typically meat and pickled vegetables. 

 

Mexican Pork Carnitas

Mexican Pork Carnitas with Cilantro Tomatillo Salsa are a little bit spicy, a little bit sweet, and a whole lot tasty!! The pork is tender and flavorful and the tomatillo salsa is sa-weeet and deeee-li-cious. The fresh flavors in this dish pair so well together!! 

Don and I gobbled it all up in one meal!! Next time I'll have to make double the recipe to have some yummy leftovers!! I can see this being fabulous over rice!

This recipe was inspired by Mazola's Pork Carnitas with Cilantro Tomatillo Sauce on allrecipes.com. Mazola® understands the importance of a healthy lifestyle. A healthy diet reduces the risk of heart disease and stroke, and with delicious recipes like this one, eating for your health doesn't mean you have to give up flavor!! Check out more of Mazola's heart healthy recipes on allrecipes.com.

Boneless Pork Loin Chops with Raspberry Sauce

 allrecipes.com Pork Chops with Raspberry Sauce

I love pork - it is no secret!  Of course it has to be cooked properly. Many folks are afraid of pork and tend to overcook it. After all, most of the meat thermometers advise you to cook pork to 160 degrees. Please don't ever do that! Those are old standards and it overcooks the pork to a dry, tough, tasteless, nasty something you don't want to eat (which is probably why many don't care for pork)! Pork should be removed from the oven between 140-145 degrees and let rest for about 10 mins. I like to remove it closer to 140 degrees.

This is a quick and easy meal you can make any night of the week, yet it is so delicious and impressive it is good enough for company! It is one of my faves!

Ingredients

• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 (4 ounce) boneless pork loin chops
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup seedless raspberry jam
• 2 tablespoons orange juice
• 2 tablespoons white wine vinegar

Directions

Preheat oven to 200 degrees F. In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.

Melt butter and olive oil in a skillet over medium heat. Cook pork chops for 4 minutes on each side. Remove from skillet and keep warm in preheated oven.

In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops.

This pairs perfectly with Garlic Spinach and Mashed Potatoes

NOTE:  If you aren't a fan of the tang vinegar offers, I advise to  add 1 tablespoon of the white wine vinegar and then reduce the sauce to desired consistency. Then give it a taste to see how that works for you. Add more as desired. Personally, I use the full 2 tablespoons - it is just right for my tastes.

TIP:  When I make this for company I always double the sauce. I double everything in the sauce except the vinegar. I do add more before serving if I feel it needs it.

Kiwi-Lime Pork Ribs

allrecipes.com Kiwi-Lime Pork Ribs

Another delicious recipe from my favorite website!

I think my family was a bit skeptical about this recipe, but they LOVED it! and best of all it was super easy!!

Madison wanted me to pair this with coleslaw, but I didn't get out to the grocery early enough to make the slaw. Also, I really felt with the sauce in this recipe would be too much sweetness (hard to believe I just typed that - can there be too much sweetness??). So, I opted for sauteed garlic baby spinach with mashed potatoes, and it was a winner! The flavors paired perfectly!

Because I can't leave well enough alone, I did adjust some of the seasonings in this recipe to suit our tastes

Ingredients

• 2 kiwis, peeled and sliced
• 1/2 cup white sugar
• 2 tablespoons cider vinegar
• 2 tablespoons lime juice
• 2 teaspoons salt
• 1 tablespoon chili powder
• 2 tablespoons cornstarch
• 1 clove garlic, minced
• 1 (3 pound) package country-style pork ribs

Directions

1.

Preheat oven to 400 degrees F

2.

Blend kiwis, sugar, vinegar, lime juice, salt, chili powder, cornstarch, and garlic in a blender until thickened into a sauce. Be sure to taste it and adjust the seasonings to your liking.

3.

Place pork ribs in a baking dish. The sauce will increase in volume, so be sure you use a baking dish with some depth.

4.

Drizzle blended kiwi sauce over ribs.

5.

Loosely cover ribs with a sheet of aluminum foil.

6.

Cook in preheated oven until pork reaches 140 degrees F. Check the temp around 45 minutes and remove when up to temp. Let rest for at least 5 minutes.

This pairs perfectly with Sauteed Garlic Baby Spinach on Mashed Potatoes

Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Here it is! My favorite recipe! This is so yummy I make it anytime Pork Tenderloin is on sale.  I also make it when we have company, as it is quick, easy, and looks great too!

Ingredients

• 2 (1 pound) pork tenderloins, trimmed
•  
• Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon minced fresh garlic (you can sub in 1 tbsp of garlic powder if you prefer)
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
•  
• Glaze:
• 1 1/2 cups apricot preserves
• 1/2 cup barbecue sauce (I use Sweet Baby Ray's Sweet and Spicy)
• 1 teaspoon fresh grated ginger
• 1/2 teaspoon garlic powder
• 1/2 teaspoon hot sauce
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced (taste and if more is needed juice the other 1/2 -I usually prefer just 1/2)

Directions

Place chili powder, garlic, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Wrap tenderloins in saran wrap and refrigerate overnight

Prior to cooking tenderloins, melt apricot preserves in a microwave by using a microwave safe bowl and heating on high for 30 seconds at a time until melted.  Stir in remaining glaze ingredients. Reserve 1/2 the glaze to use during cooking, and place the other half in a serving bowl and hold for service.

Pre-heat oven to 425 degrees. Sear the tenderloins over med-high heat - get a good sear on each side of the tenderloins. Be sure to use an oven safe skillet!

Once seared nicely, brush the top of the tenderloins with half of the reserved glaze

Place the pan in the pre-heated oven (be sure it is oven safe) and cook for 10 minutes;

After 10 minutes, remove from the oven and check temperature with an instant read thermometer

Turn tenderloins over and brush with remaining glaze. Place pan back in oven for another 7-10 minutes until temp reaches 140 degrees.   

Let rest for 10 minutes

Slice

Serve with the reserved sauce and enjoy...

I typically serve this with a salad when I make it just for us, but when I make it for company I whip up some garlic mashed potatoes with some sauteed spinach - yummmmm

This can also be cooked on the grill. Pre-heat grill to med-high heat and cook tenderloins for 5 mins on all sides for a total of 15 minutes or until temp reaches 140 degrees.  Brush with glaze on both sides during the last 5 minutes of grilling. Let rest for 10 minutes; slice and enjoy!

Recipe adapted from Allrecipes Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze

Tropical Pork Chops

Allrecipes Tropical Pork Chops

I am always on the lookout for great pork recipes, which is surprising to some as I never really liked pork.  However, several years ago I realized I was overcooking pork, and this is why it was always so bad when I made it!  Now it is one of my favorite meats to cook! 

The USDA has always recommended pork be cooked to an internal temperature of at least 160 degrees - not wanting to kill anyone I, of course, followed the rules! Until i learned that chefs everywhere will tell you that is WAY overdone!  you could break a tooth on pork that is so overcooked! 

Recently the USDA has changed those guidelines and lowered the safe cooking temperature for pork to 145 degrees.  It's true! Check out this article. This is much better! Although with all of those meat thermometers out there that guide you to overcook pork - I'm sure many are still following that practice and eating 'the other white meat' overcooked.  When I cook pork, I take it out around 138-140 degrees and then let it rest for about 5-10 mins. I haven't made anyone sick yet... 

I served Tropical Pork Chops over the weekend, and we really enjoyed them. The sauce is delicious and very easy to make. I made some minor changes to the recipe as follows...

Ingredients

• 1/3 cup ketchup
• 2 tablespoons prepared mustard
• 2 tablespoons brown sugar
• 1 tablespoon cider vinegar
• 1 1/2 teaspoons soy sauce
• 1/8 teaspoon garlic salt
• 1/8 teaspoon onion salt
• dash cayenne pepper
• 4 boneless pork loin chops
• salt and pepper to taste
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1/3 cup pineapple juice
• 1/4 cup pineapple tidbits
• Hot cooked rice

Directions:

In a saucepan, combine the first eight ingredients. Cover and simmer until sugar is dissolved, about 10 minutes. Remove from the heat; set aside. Season pork chops with salt and pepper. In a skillet, cook pork, onion and garlic in oil until meat is caramelized. Add pineapple juice and reserved sauce. Cover and cook over medium-low heat for about 10 minutes or until the meat is 140-145 degrees. Stir in pineapple and heat through. Serve over rice.

note:  Next time I make this I will be sure to use fresh pineapple instead of canned.