Recipes for "pork"

Heat oil in a large skillet over medium heat. Add pork chops and brown on all sides. Remove from the pan.

Add sauerkraut, onion, apple juice, garlic, and caraway seeds to the hot skillet; season with salt and pepper and sauté for 3 to 4 minutes. Place browned pork chops on top of sauerkraut mixture. Cover, reduce the heat to low, and cook until pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places.

Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut.

Cover slow cooker, and cook roast 6 hours on High.

Heat a skillet over medium-high heat and coat with cooking spray. Quickly brown the pork chops on each side. Set aside.

Arrange sweet potato slices in the bottom of a 3 to 4 quart slow cooker. Cover with the onion slices, then the apple slices. Sprinkle brown sugar, nutmeg and salt over the apples, and grind a little pepper. Place the pork chops on top of the pile, and cover with sauerkraut. Cover, and cook on Low for about 5 hours. It can go an extra hour without drying out though.

Serve pork and vegetables with juice from the slow cooker spooned over them.

Preheat the oven to 325 degrees F (165 degrees C).

Make the apples and sauerkraut: Mix sauerkraut, apples, onion, and caraway seeds in a large roasting pan. Stir 1/4 cup apple cider and brown sugar together in a separate bowl; pour over sauerkraut mixture.

Make the pork: Stir Thai seasoning, salt, garlic powder, and black pepper together in a small bowl. Rub seasoning mixture all over the top and bottom of the roast.

Make an indentation in the center of the sauerkraut mixture and place seasoned roast into the indentation. Pour remaining 1/4 cup apple cider around roast.

Bake in the preheated oven, basting with the roast's juices after the first hour and then every 30 minutes, until cooked through, 2 1/2 to 3 hours. Add more apple cider if the roast becomes too dry. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Preheat the oven to 250 degrees F (120 degrees C).

Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.

Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.

To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

Cook and stir onion and pork belly in a large pot over medium heat until onion is translucent and pork is browned, 10 to 15 minutes. Add water, vegetable broth, and white wine, then stir in split peas, thyme, celery seed, and bay leaves. Season with salt and pepper and bring to a boil.

Reduce the heat, cover, and simmer, stirring occasionally, until flavors have combined, about 2 hours. Remove bay leaves before serving.

Mix together thyme, dill, rosemary, and garlic powder in a small bowl until well combined. Rub over both sides of pork belly strips. Let stand at room temperature, about 15 minutes.

Heat a large skillet over medium-high heat. Cook pork belly strips until well browned, about 7 minutes per side. Transfer to a paper towel-lined plate, reserving some grease in the skillet. Cut strips into bite-sized pieces.

Sauté kimchi, garlic cloves, and scallions in reserved grease over medium-high heat until starting to brown, about 3 minutes. Drain on a paper towel-lined plate.

Make sauce: Mix together doenjang, gochujang, sesame oil, garlic, sesame seeds, rice wine, and brown sugar in a small bowl until well combined.

Serve pork belly strips with sauce and sautéed kimchi, garlic, and scallions.

Slice pork belly into 1-inch pieces layered with skin, fat, and meat.

Heat sugar in a large wok or pot over medium heat until it melts and caramelizes into a light brown syrup, about 5 minutes. Add pork and increase the heat to high. Cook and stir to render some of the pork fat, 3 to 5 minutes.

Stir shallots and garlic into the wok. Add fish sauce and black pepper; stir until pork is evenly coated. Pour in coconut water and bring to a boil. Add hard-boiled eggs and reduce the heat to low. Cover and simmer, checking occasionally and adding a little water if the liquid evaporates too much, until pork is tender, about 1 hour.

Remove from the heat and let stand for about 10 minutes. Skim fat from the surface of the dish.

Fill a large pot with water and bring to a boil. Add pork belly; cook until starting to soften, about 5 minutes. Drain.

Heat vegetable oil and brown sugar in a wok or large skillet over medium heat until sugar is melted. Add pork; cook until browned on all sides, about 2 minutes. Add dark soy sauce; cook and stir until flavors combine, about 5 minutes.

Transfer pork mixture to a slow cooker. Add rice wine, light soy sauce, scallions, ginger, and star anise. Pour in enough water to just cover the pork.

Cook on Low until pork is tender, about 6 hours. Add diced chicken substitute, hard-boiled eggs, and more water to cover.

Cook on Low until eggs absorb cooking liquid, rotating halfway through, about 1 hour more.

Score the skin of the pork belly in a diamond pattern; avoid cutting all the way through to the meat.

Combine garlic, olive oil, lemon zest, fennel seeds, coriander, sage, rosemary leaves, oregano, and cayenne pepper in a blender; pulse into a paste.

Rub pork belly and pork loin with salt. Flip pork belly so the skin is facing down. Place the loin in the center and wrap the belly around it. Cut off any overlapping ends of the belly and any overhanging portions of the loin; you want a nice, neat package.

Unwrap the belly from the loin. Rub all sides of the loin with the paste; don't skimp-use all of it. Re-roll the belly around the loin. Pat the skin dry with a paper towel and use kitchen twine to tie it off in 2-inch segments. (This will make it hold its appealing cylinder shape as it cooks.)

Place roast on a wire rack on top of a rimmed pan or pot. Place in the refrigerator, uncovered, until the skin is air-dried, about 48 hours.

When ready to cook, remove roast from the refrigerator. Transfer to a roasting pan and let sit for 1 hour.

Preheat the oven to 500 degrees F (260 degrees C).

Place the roast in the lower half of the preheated oven and cook for 30 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until meat is tender and an instant-read thermometer inserted in the center reads 145 degrees F (63 degrees C), about 2 1/2 more hours.

Remove from the oven and tent with foil; let sit for 30 minutes. Remove twine and cut into 1-inch slices. Serve immediately.

Preheat an air fryer to 400 degrees F (200 degrees C).

Place pork belly pieces in the basket in a single layer, not touching. Air fry for 8 to 9 minutes; turn over and air fry for 6 to 7 minutes more.

Meanwhile, for sauce, stir gochujang, soy sauce, hot honey, and ginger together in a medium bowl.

Remove pork belly from air fryer basket; toss in sauce to coat. Return to the air fryer and fry until bites begin to char at the edges, 8 to 11 minutes more. (Alternately, you can use sauce only for dipping; in this case, continue to fry without removing bites, until they begin to char, 6 to 7 minutes.)

Fill a pot with water and place your immersion circulator inside. Set the temperature to 158°F for steak-like bites or 170°F for very tender, melt-in-your-mouth bites, and let the water come up to temperature.

Add pork belly to a freezer safe gallon sized plastic bag along with slivered garlic, soy sauce, and sriracha.

Seal the bag with as little air as possible by using water-displacement method: Just slowly lower the bag with the pork belly into the water, letting the pressure of the water press the air out through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag.

You can do this in the pot of water as it heats. (Just be careful if the water is already steaming!)

Set the pork belly aside on a kitchen towel until the water has finished heating.

Once the water has come to temperature, submerge the sealed bag of pork belly. Make sure the pork belly is completely submerged so the food cooks evenly

Cook for 12 hours. Cover the pot with foil or plastic wrap to slow evaporation and add more water if the water level becomes low. When cooking time ends, remove from the water and turn off the circulator.

This will take at least an hour in the fridge, though at this point the pork belly can also be refrigerated for up to three days before serving. It should be cooled completely and the fat should be congealed in the bag for easier trimming.

Remove the chilled pork belly from bag and trim off any over-hanging fatty pieces and thin pieces so you have a clean rectangle of pork belly that's evenly thick.

Slice belly into strips about 1/2 inch thick, and then into bite-sized pieces about 1 1/2 inches long. Skewer the pork belly bites through rind, going top to bottom, so the sides with the largest surface area will be in contact with the grill.

Preheat a gas or charcoal grill to high heat. (About 500°F or until you can hold your hand 1 inch over the grates for 1 to 2 seconds.) Clean the grates of the grill very well and use tongs to rub them with an oil-soaked paper towel.

Meanwhile, mix glaze together in a bowl.

In a small bowl, combine ketchup, brown sugar, vinegar, red pepper flakes, salt, and pepper.

Lay the pork belly bites on the grill over direct heat and brush with glaze. Close the grill lid and cook for 2 to 3 minutes on a gas grill (1 to 2 minutes on charcoal), or until you see crispy seared marks on the underside.

Flip, brush with more glaze, and grill another 2 to 3 minutes (or 1 to 2 minutes on charcoal). Remove from the grill to a platter and brush lightly with more glaze.

Sprinkle the pork belly bites with sesame seeds and serve with toothpicks while warm.

Bring a medium pot of water to boil over high heat. Gently add the chicken eggs with a slotted spoon and set the timer for five minutes. When the timer goes off, gently add the quail eggs. Set the timer for another four minutes.

Remove the pot from the heat, and gently drain the water out. Run cold tap water over the eggs to help them cool. When they no longer feel warm to the touch, gently peel them, and set them aside in a bowl.

In a large Dutch oven or clay pot (preferably one with a non-black surface so you can see when the palm sugar darkens) set over medium heat, add the oil and palm sugar.

Resist the urge to stir it. Watch over the pot as the sugar caramelizes. Don’t walk away or it will burn. It should take 2 to 3 minutes turn golden. As soon as it slightly darkens (golden brown), quickly add the pork belly in a single layer (it’s okay if they are touching). You may need to brown them in batches.

Sear the pork belly on all sides until it takes on some color and is golden brown, this should take about one minute per side. Use tongs or chopsticks to flip each piece over. Once each side is seared, transfer the pork to medium bowl. If doing in batches, repeat with the remaining pork belly.

The bottom of the pot will darken (but not a black char) quite a bit. That’s okay! This adds both flavor and the color to the broth.

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

Simply Recipes / Uyen Luu

In the same pot, add the shallots and sauté until they start to turn golden. Then, add the garlic. Sauté for a 2 to 3 minutes until golden brown. Return the browned pork belly into the pot.

Simply Recipes / Uyen Luu

Pour the coconut water over the pork, bring to a gentle simmer on low heat with the lid on for 10 minutes. Occasionally, use a large spoon to skim off any scum that surfaces to the top.

Add the peeled eggs, whole chilies, and black pepper. Simmer over low gentle heat for at least 1 hour and 30 minutes with the lid on, stirring occasionally.

Stir in the fish sauce, coconut syrup or coconut sugar, and more black pepper to taste. Increase the heat to medium heat, and simmer for 15 more minutes with the lid off. The eggs and pork belly should stay intact but tender. They will have taken on the brown color from the broth.

Simply Recipes / Uyen Luu

Serve with plenty of sticky rice and pickled vegetables on the side.

Simply Recipes / Uyen Luu

Gather all ingredients and preheat the oven to 250 degrees F (120 degrees C).

Use a sharp knife to make 1/8-inch deep cuts, spaced 1/2 inch apart, into the fatty side of the pork belly. Turn and repeat the cuts, crossing the first set at a 45-degree angle. Transfer into a shallow baking dish that's just large enough to fit the meat.

Mix salt, brown sugar, cayenne, and black pepper for dry rub in a small bowl. Apply it generously to both sides of the meat, sprinkling it on and then pressing it in. Press the sides of the pork belly into the dish to pick up any additional dry rub. End with the fatty side of the pork facing up. Cover the baking dish with foil and place it onto a sheet pan.

Bake in the center of the preheated oven until tender when tested with the tip of a knife, about 3 1/2 hours.

Remove from the oven and let cool to room temperature, about 30 minutes. Cover and place in the refrigerator to chill thoroughly, 8 hours to overnight.

Remove from the refrigerator and transfer meat to a cutting board. Cut pork belly into ½-inch slices.

Prepare glaze: Spoon 2 teaspoons rendered pork fat from the top of the drippings and heat it in a saucepan over medium-high heat. Add ginger and garlic and cook until fragrant, about 30 seconds.

Stir in pineapple juice, brown sugar, ketchup, rice vinegar, soy sauce, and chili paste and bring to a simmer. Cook until sauce reduces by about half, 3 to 5 minutes. Remove from the heat.

Cook pork belly slices in a dry, nonstick pan over medium-high heat until surface is browned a bit, about 2 minutes per side.

Add a couple tablespoons of the pork belly "jelly" from the baking dish and the sweet and sour sauce. Cook until sauce reduces down to a glaze, 2 to 3 more minutes.

Remove from the heat and serve.

Preheat the oven to 200 degrees F (95 degrees C).

Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.

Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.

Remove pork from the foil and discard green onions. Cut pork into eight pieces.

Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.

Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.

Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.

Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

Combine paprika, oregano, cumin, salt, pepper, garlic powder, onion powder, turmeric, and cayenne pepper in a small bowl; rub onto the non-fat side of pork belly. Cover seasoned pork belly with plastic wrap and refrigerate for at least 2 hours and up to overnight.

Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.

Remove plastic wrap from pork belly and place pork belly, fat-side up, on the prepared baking sheet. Make shallow cuts into the fat of the pork belly in a checkered pattern. Rub lemon juice into the fat.

Roast in the preheated oven until fat begins to brown, 30 to 40 minutes. Reduce oven heat to 350 degrees F (175 degrees C) and continue cooking until fat is crispy, about 1 hour more. Remove from the oven and let rest for 10 to 15 minutes before slicing.

Preheat a smoker to an internal temp of approximately 235 degrees F (113 degrees C). Add wood pieces once temperature has been reached.

Place pork belly pieces into a large mixing bowl. Sprinkle 1/4 cup dry rub on top and toss vigorously with your hands until all pieces are thoroughly coated. Arrange evenly on a wire mesh baking tray, spacing carefully so pieces don't touch one another.

Place tray into the preheated smoker. Smoke for 3 1/2 hours at a temperature range between 235 and 250 degrees F (113 to 121 degrees C). If you have not already done so, add wood pieces to the fire so it is producing smoke.

Remove the tray from the smoker. Using gloved hands, carefully transfer pork to an aluminum foil pan, arranging pieces so they are uniformly level.

Evenly distribute brown sugar, honey, butter, 1/2 cup barbecue sauce, apple juice, jam, and remaining dry rub over the pork. Cover and seal the pan with aluminum foil.

Return the pan to the smoker and smoke for 2 more hours at a target temperature of 250 degrees F (121 degrees C).

Remove the pan from the smoker and remove the foil lid. Carefully transfer the individual pieces from the braising liquid into a new, clean foil pan and drizzle remaining barbecue sauce over top. Discard the old pan and liquid.

Place the new pan back in the smoker and smoke, uncovered, until sauce is a little tacky, 15 to 20 minutes. Don't leave it in too long or you will sacrifice that "rendered" texture which you have worked so hard to achieve.

Remove from the smoker and serve immediately.

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain and set aside.

While noodles are cooking, blend vegetable oil, cornstarch, garlic, and ginger together in a large bowl until cornstarch is dissolved. Mix in frozen vegetables, tossing to lightly coat.

Whisk soy sauce, water, vinegar, and sugar together in a small bowl.

Heat sesame oil in a wok over medium-high heat. Cook and stir pork strips in the hot oil until just browned, 5 to 7 minutes. Add frozen vegetables and cook, stirring constantly to prevent burning, about 2 minutes. Stir in soy sauce mixture. Add drained udon and stir-fry until vegetables are tender and pork strips are no longer pink in the centers, about 2 minutes more.

Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.

Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.

Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.

Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.

Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.

Serve with tortillas.

Char the chile peppers on all sides, directly over a gas flame, or broil, turning every minute or so until the chiles are blackened on all sides.

Place in a bowl and cover with a clean dish towel. Let sit for 10 minutes or so, then rub off the blackened charred skin.

Cut away and discard the stem, seeds, and internal veins. Roughly chop the chiles into 1 to 2 inch pieces. Set aside.

Heat the vegetable oil in a large Dutch oven on medium high heat. Pat dry the pork pieces with a paper towel and brown them, working in batches as to not crowd the pan. Sprinkle salt generously over the pork while it browns.

Remove the pork from the pan and set aside. Add the chopped onion and cumin to the pan and cook about 5 minutes, until translucent.

Scrape up any browned bits from the bottom of the pan while the onions cook. Add garlic and cook for a minute more.

Add the chopped chipotle to the onions and garlic. Return the browned pork to the pan. Add the chopped poblano chiles to the pan. Add the chicken stock and oregano. Bring to a boil, reduce to a simmer, cover and let cook for 1 hour.

After an hour, add the diced sweet potato and corn to the stew. Cook for another half hour to 45 minutes, until the pork is tender and the sweet potatoes are cooked through.

To serve, spoon out the stew into bowls. Swirl in a spoonful of sour cream to each bowl. Top with chopped fresh cilantro and toasted shelled pumpkin seeds.

Combine flour, pepper, 1 teaspoon salt, and cumin in a large bowl. Dredge pork in flour mixture until well coated.

Heat olive oil in a large, heavy pan or Dutch oven over medium-high heat until shimmers. Add pork, in batches, in a single layer; brown on all sides, about 15 minutes. Transfer pork to a bowl; cover to keep warm.

Add onion to pan; cook and stir over medium heat, adding more olive oil if necessary, until translucent and beginning to brown, about 7 minutes. Return pork to pan; stir in tomatillos, water, canned chiles, 1/2 cup cilantro, jalapeños, garlic, and marjoram. Check seasoning; add 1 pinch salt, if needed. Cover and simmer over low heat, stirring occasionally, until pork tender, about 1 hour. Degrease stew before serving in bowls, garnished with sour cream and cilantro.

Place the bacon in a large, deep skillet, and cook over medium-high heat until evenly browned, about 10 minutes. Drain, and reserve the drippings. Add the onions to the bacon and cook together until the onion is translucent. Remove skillet from heat and stir the paprika, garlic powder, and pepper into the bacon mixture. Transfer the mixture into a large stockpot.

Heat a small amount of the reserved bacon drippings in the skillet again over medium-high heat. Cook the pork chops in batches in the hot drippings until evenly browned on both sides. Use additional bacon drippings for each batch as needed. Remove the pork chops to a cutting board and blot excess fat off the surface of the chops with a paper towel; cut into bite-sized cubes and stir into the bacon mixture.

Heat a small amount of the bacon drippings in the skillet; cook and stir the bell pepper in the hot drippings until softened and fragrant; drain on a plate lined with paper towels. Stir the cooked pepper into the bacon mixture.

Pour the tomatoes with liquid and beef broth into a stockpot and place the pot over medium-high heat. Bring to a simmer and reduce heat to medium-low. Cook until the stew begins to thicken, stirring occasionally, about 90 minutes. Stir the sour cream into the stew just before serving.

Bring a pot with lightly-salted water and bring to a rolling boil; add the egg noodles to the water and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Ladle the stew over the drained noodles to serve.

Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, 8 to 9 minutes; drain.

Meanwhile, whisk soy sauce, vinegar, cornstarch, sugar, and sesame oil together in a small bowl.

Heat canola oil in a large skillet over medium-high heat. Add snap peas and onion; cook and stir until onion is translucent, about 2 minutes. Add pork, mushrooms, red bell pepper, 1/3 of the garlic, and ginger; cook until pork is no longer pink, about 2 minutes.

Add remaining garlic to the skillet and cook until fragrant, about 1 minute. Pour in soy sauce mixture; cook and stir until sauce thickens, about 1 minute. Remove from the heat.

Stir linguine into the skillet until coated; sprinkle green onions over top.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Heat a large frying pan over medium-high heat. Sprinkle garlic powder, salt, and pepper over pork roast; rub into meat. Sear meat on all sides in the hot pan until lightly brown. Transfer to a roasting pan.

Place onion slices over meat and in the roasting pan. Fill the roasting pan 2/3 full with water.

Cover and bake in the preheated oven for 3 hours. Add potatoes and carrots; cover and continue baking for 45 minutes. Add mushrooms and bake, covered, for another 15 minutes. Remove and let stand at least 10 minutes before serving.

Mix together the roast seasonings of thyme, sage, salt and pepper. Rub all over the pork roast. Let roast sit (wrapped) at room temperature for an hour before roasting.

Heat a large sauté pan on medium heat. Melt 2 tablespoons butter in the pan, add the cubed bread, and stir to coat the bread pieces with the melted butter. Let bread cubes toast; only turn them when they have become a little browned on a side.

Heat a large (4- to 6-quart) pan on medium heat. Breaking off inch-sized chunks, add the Italian sausage to the pan, taking care not to crowd the bottom of the pan.

Do not stir, just let cook until lightly browned on one side, then flip the sausage over and brown on the other side. When lightly browned, use a slotted spoon to remove, set aside.

You should have at least a tablespoon of fat in the pan, if not, add some butter. Heat the pan to medium high. Add the onions and celery and cook until onions are translucent, 3 to 5 minutes.

Add the chopped apples and cook for a few minutes more.

Add back in the browned sausage, the butter-toasted bread cubes, parsley, thyme, and sage. Gently mix. Season to taste with salt and pepper. Remove from heat.

Place the crown roast in a shallow roasting pan. Fill the center of the crown loosely with stuffing (do not pack in the stuffing).

Whatever extra stuffing you have, place in a separate, buttered, oven proof pan.

Cover the tips of the ribs with aluminum foil to prevent scorching of the bones.

Add one cup water to the pan.

Roast the pork at 350°F on middle rack of oven. Cover the stuffing with foil after about 30 minutes.

Cook until a meat thermometer inserted deep into center of meat (do not touch bones, which are on the outside of the roast) registers 145°F, about 2 to 2 1/2 hours total.

Add 1/2 cup of water to the remaining stuffing, and bake it (next to or under roast, starting 30 minutes before roast is done, or while the roast is resting), covered with foil for 30 minutes.

Transfer pork to a platter and let stand 20 minutes.

To carve the pork, steady the roast with a fork, with a large sharp knife, cut down through each rib to detach the pork chops.

Preheat the oven to 325 degrees F (165 degrees C).

Cut slits into top of roast with a paring knife; place garlic slices into slits. Season roast with black pepper and salt.

Place bay leaves in the bottom of a roasting pan; place roast, fat-side up, on top of bay leaves. Combine cider vinegar and thyme in a small bowl; pour over roast.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 3 hours. Baste drippings frequently over roast while cooking using a baster or spoon.

Rest roast before slicing, 10 minutes.

Pork chops tend to come in thicknesses either around 1/2 inch thick or an inch thick. If you are working with a thick boneless pork chop, start by slicing it into two thin layers, horizontally. If starting with pork loin, cut slices 1/2 inch thick.

Put the slices under some plastic wrap or wax paper and pound them thin with a rubber mallet, meat mallet, or even an empty wine bottle. This will help tenderize the meat. The slices should be about 1/4 inch thick.

Cut the pork across the grain into thin strips, about 1 1/2 inches long.

Put the soy sauce, sugar, and cornstarch into a large bowl and whisk to combine. Add the pork strips to the bowl with the marinade and toss to coat completely. Set aside for at least 10 minutes.

Heat the peanut oil in a wok or large sauté pan on high heat. When the oil is hot (shimmering but not smoking) add the garlic slices and stir-fry until they begin to turn brown at the edges, about 30 seconds.

Add the pork strips and stir-fry until the pork changes color, about 90 seconds, stirring constantly.

Add the sliced green onions and continue to stir-fry for another minute, or until the green onions wilt. Turn off the heat and stir in the sesame oil, if using.

Serve immediately. Serve alone (paleo and low carb), or with rice.

Whisk olive oil, rice wine vinegar, garlic, brown sugar, salt, and black pepper together in a large glass or ceramic bowl. Add pork pieces and toss to evenly coat. Cover the bowl with plastic wrap; set aside at room temperature for 30 minutes.

Heat a large wok over medium heat. Add almonds; toast until golden brown and fragrant. Transfer to a bowl; set aside.

Remove pork from marinade and shake off excess; set aside. Discard remaining marinade.

Heat vegetable oil in the wok over medium-high heat. Add pork, ginger, and chili paste; stir in teriyaki sauce. Increase heat to high; stir-fry, stirring constantly, until pork is white. Stir in bell peppers; stir-fry until most of the liquid has evaporated. Top with toasted almonds and fresh mint.

Preheat oven to 350 degrees F (175 degrees C).

In sauce pan melt 1 tablespoon butter over medium heat. Add salt, pepper and flour. Pour in the chicken broth, cook and stir until mixture boils. Remove from heat and set aside.

In skillet brown pork chops in 1 tablespoon butter. Grease a cooking dish with the remaining tablespoon butter and layer potatoes. Pour mixture over potatoes and place browned chops on top. Sprinkle paprika on top.

Cover and bake for 1 hour. Uncover and bake for an additional 30 minutes.

Place 1 pork chop between 2 sheets of plastic wrap on a clean work surface or cutting board. Pound pork chop using a meat mallet until 1/4-inch thick. Transfer to a clean plate. Repeat with remaining pork chops. Evenly sprinkle pork chops with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper.

Mix together flour, garlic powder, onion powder, 1/4 teaspoon salt and remaining 1/4 teaspoon pepper in a shallow dish. Place eggs and milk in a separate shallow dish and whisk to combine. Place breadcrumbs in a separate shallow dish. Dip a pork chop in flour, dusting off excess flour; dip in egg mixture, allowing excess to drip off. Place into breadcrumbs; flip and press pork into breadcrumbs until well covered. Repeat with remaining pork chops.

Place prepared pork chops on a plate or sheet tray and transfer to the refrigerator, uncovered, for 5 to 10 minutes.

Heat 3 tablespoons of the oil and 1 tablespoon of the butter in a large skillet over medium-high. Add 2 pork chops and cook, flipping once, until golden brown on each side and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Adjust heat to prevent burning.

Transfer to a clean plate or sheet tray. Pour off and discard oil from pan; wipe skillet clean and place back on stovetop over medium-high. Add remaining 3 tablespoons oil and 1 tablespoon butter and repeat with remaining 2 pork chops. Sprinkle cooked pork chops with remaining 1/4 teaspoon salt and thyme.

Serve chops with lemon wedges.

Pound pork chops on a solid, level surface between two sheets of heavy plastic (resealable freezer bags work well) with the smooth side of a meat mallet until 1/8-inch-thick. Trim any fat from edges of chops; make a few small slits along edges to prevent curling during cooking.

Whisk flour, 1 teaspoon salt, and pepper together in a bowl. Whisk milk and egg together in another bowl until combined. Combine panko bread crumbs and paprika together in a third bowl. Dredge pork chops, one at a time, into flour mixture. Dip into egg mixture, letting excess drip back into bowl. Press into panko mixture to coat both sides of chops. Place breaded chops, unstacked, onto a plate. Repeat with remaining chops.

Preheat oven to 200 degrees F (95 degrees C).

Heat vegetable oil in a large skillet over medium-high heat. Brown chops, two at a time, in skillet until golden brown and no longer pink in centers, 3 to 4 minutes per side. Place chops in preheated oven to keep warm.

Add chicken stock to skillet; reduce heat to low, and scrape up any brown bits on bottom of the skillet. As stock simmers, whisk sour cream, dill, and 1/2 teaspoon salt together in a bowl; whisk in about 1/4 cup hot stock then pour back into the skillet. Cook and stir until warm and thick, about 5 minutes; serve with pork chops.

Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions.

Set aside at room temperature.

A cherry pitter is magical for this task, but if you don't have one, use a small knife. Double check for stray pits, they always seem to find their way into dishes that call for fresh cherries.

Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry. Alternately, you can chop everything by hand.

Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance.

Prepare your grill for high direct heat. Grill the pork chops over high heat with the grill cover closed for 3 minutes. Turn them 45 degrees on the same side to get a pretty cross-hatch pattern, then close the grill cover and cook another 3 minutes.

Turn the pork chops over, but this time keep the grill cover open and cook for a final 2-3 minutes. Allow to rest for 5-10 minutes before serving.

Serve the pork chops with the cherry salsa.

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Pat the pork chops dry with paper towels. Sprinkle salt and pepper all over them. Heat the olive oil in a large skillet over medium high heat. Stir in the butter.

As soon as the butter has melted, add the pork chops to the pan and sear them, about 2 to 3 minutes on each side. Reduce the heat slightly if the chops brown too quickly.

Remove the pork chops from the pan and pour off most of the fat. Add the shallots and cook them on med high heat until softened, about 1 minute.

Add 1/2 cup of the wine and bring to a boil, deglazing the pan by scraping the brown bits from the bottom of the pan.

Stir in the stock and return chops to the pan. Bring sauce to a simmer, reduce heat, cover and cook until chops are cooked through (145°F internal temp), about 10 to 15 minutes.

Remove the pork chops to a warm platter; cover with foil to keep warm. Add the remaining half cup of wine. Increase the heat to high to boil the pan juices. Reduce the juices by half, about 3 minutes.

Add the heavy cream and boil 3 minutes more, until sauce reduces and thickens, and scraping the pan with a wooden spoon leaves a trail.

Remove from the heat and whisk in the mustard and parsley. If you want, add more mustard to taste. Place chops on a bed of sauce and serve.

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Sprinkle the pork chops on both sides with the salt, pepper, and garlic powder.

Heat the oil in a large skillet over medium to medium-high heat.

Add the pork chops two at a time, so as to not crowd the pan, and cook until browned on the first side, 4 to 5 minutes. Flip pork chops over and cook on other side for 3 to 4 minutes more.

Transfer to a tray or platter and cover with foil to keep warm. (You can also put them in a low oven if you wish.) Repeat with the remaining pork chops, adding more oil to the pan if dry.

Add the cherries, thyme, and salt to the pan and cook so they start to release their juices and soften, scraping up the stuck-on bits on the bottom of the pan, 3 to 4 minutes.

Add the Port and let simmer until reduced by about half, 10 to 12 minutes. Stir in the butter until emulsified and the sauce is nice and glossy. Taste and adjust with more salt to taste.

Serve the pork chops with the sauce on the side for diners to spoon on their plates or over their chops. Enjoy!

In a large (12 to 14-inch) skillet set over medium-high heat, add the oil. While the oil is heating, sprinkle one side of the pork chops with salt and pepper.

Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. Transfer the chops from the pan to a platter. You may have to do this in batches for a good sear.

Add the onion and garlic to the pan and cook them over medium heat, stirring frequently for 3 to 4 minutes or until they are softened and become a deep golden color.

Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 tablespoon of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it.

Add 1/4 cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.

Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add the rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened.

Nestle the pork chops into the simmering gravy, then cover the pan. Allow the chops to simmer in the thickened gravy for 10 minutes, or until their internal temperature reaches at least 145°F and no higher than 165°F.

Place the pork chops over a bed of mashed potatoes and smother them in the onion gravy.

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Sprinkle the pork all over with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Heat a 10-inch oven-safe skillet over medium-high heat for 1 minute. Add 2 tablespoons of the oil and when it is hot, add the pork chops in one layer.

Sear for 3 minutes without disturbing. Turn and cook 2 minutes more. Transfer to a plate or bowl.

Simply Recipes / Sheryl Julian

Simply Recipes / Sheryl Julian

Add the remaining 1 tablespoon oil to the pan over medium heat. Add the onion, garlic, and cabbage, along with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for about 3 minutes, stirring until the cabbage is completely coated with oil.

Continue cooking, stirring occasionally, for 15 minutes. Add the apples, caraway seeds (if using), and 2 tablespoons of the parsley. Cook, stirring occasionally, for 10 minutes more, or until the cabbage is very tender and wilted.

Simply Recipes / Sheryl Julian

Simply Recipes / Sheryl Julian

Set the pork chops on the cabbage and tip any juices from the bowl into the pan with the cabbage.

Transfer to the oven. Cook the pork for 10 to 15 minutes, without turning the chops, or until a meat thermometer inserted into the thickest part of the meat registers at least 145°F. Exact cooking time will depend on the thickness of your pork chops.

Simply Recipes / Sheryl Julian

Carefully remove the skillet from the oven (the handle will be very hot). Let the meat and cabbage sit for 5 minutes. Sprinkle with the remaining 1 tablespoon parsley. Serve immediately.

A day (or two) ahead, prepare the brine.

Place one cup of water in a small saucepan and add the roughly crumbled bay leaves, coriander seeds, thyme, and lemon peel. Bring to a simmer and remove from heat. Let sit for a few minutes.

Then add the remaining 4 cups of water. Stir in the sugar and salt until they are dissolved and the water is no longer cloudy.

Place the chops in a freezer bag or marinade bag in a bowl and pour the brine into the bag. Seal and refrigerate for 1 to 2 days (1 day for thin chops, 1 to 2 days for thick).

A half hour (for thin chops) or an hour (for thick chops) before cooking, remove the pork chops from the brine and rinse off with cold water. Pat dry.

To prevent the chops from buckling while they cook, score the fat in a couple of places, cutting just to the edge of the meat.

Coat the bottom of a large skillet with oil. Heat on medium to medium high. Pat dry the chops again and coat with a little oil. When the pan is hot, place the chops in the pan. Cook until browned on one side, then flip over and brown the other side.

Once browned, flip over again and lower the heat, continue to cook until done (internal temperature reads 145°F, or use the finger test to check the doneness of meat if you don't have an instant read thermometer).

Note that because of the sugar in the brine, the chops may brown more quickly than you expect. You may need to move them in the pan a bit to keep them from getting too dark.

When done, remove the chops from the pan, tent with foil and let rest for 5 to 10 minutes while you make the gremolata.

by combining minced parsley, grated fresh lemon zest, and minced garlic in a small bowl. Sprinkle on the pork chops to serve.

Great with mashed parsnips and potatoes.

Generously sprinkle the pork chops on both sides with salt and pepper.

In a large skillet over medium-high heat, heat the oil. Add the pork chops to the pan and cook for 3 to 5 minutes on a side, or until they are golden brown on both sides and a thermometer inserted into the center of a chop registers 145°F.

Transfer to a plate and cover loosely with foil to keep the chops warm while you make the glaze.

Pour off and discard all but a thin layer of oil from the pan and return the pan to the heat. Add the shallots and cook, stirring, for 45 seconds. Scrape up any browned bits that have stuck to the bottom of the pan.

Add the pomegranate juice, honey, vinegar and thyme. Cook for 5 to 7 minutes, or until thickened slightly. Take the pan off the heat. Remove the thyme sprigs and whisk in the butter.

Transfer chops to a serving platter or individual plates. Spoon the glaze over top and sprinkle with parsley and pomegranate seeds.

Preheat the oven to 400°F. Sprinkle both sides of the pork chops with a little salt. Heat the butter or oil in a large sauté pan on medium high heat. Pat dry the chops with paper towels and place in sauté pan. Cook (without moving) enough to brown well, then flip over and brown the other side.

Remove the chops from the pan and place into a high-sided baking dish or roasting pan. (If your pork chops are very thin and have cooked through at this point, skip the oven step and tent them loosely with aluminum foil while making the sauce.)

Add the minced onion to the sauté pan in which you browned the pork, and sauté for 2-3 minutes, until the onion begins to brown. Add the vinegar, chili powder, pepper, maple syrup, water, and Worcestershire sauce to the pan and bring to a boil.

Pour the sauce over the pork chops in the baking dish. Lower the heat to 350°F and bake uncovered for 10-15 minutes for thick (1-inch thick) chops, 5-10 minutes for thin (1/2-inch thick) chops, or until the interior temperature of the pork reaches 145°F.

In the same sauté pan that you used to make the sauce, add a little oil and heat to medium high. Cook the sliced onions in the pan, allowing the onions to pick up any sauce remaining in the pan. Cook until lightly browned, while the pork chops are baking.

Place the pork chops on a serving platter and loosely tent with foil. Pour the sauce into the saucepan you seared the chops in and whisk in 1 tablespoon flour to thicken the gravy. Salt to taste, and serve the gravy over the chops and (optional) onions.

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Pat chops dry with a paper towel, they'll brown better. Sprinkle with salt and pepper.

Heat a large, stick-free skillet on medium high heat. Lightly brown the pork chops on both sides, for a minute or two each.

While the chops are browning, mix the red jelly with the mustard.

Once the chops are browned, reduce the heat of the pan to low. Dollop the sauce over the chops. Cover the pan. Cook for 5-10 minutes or until the pork is just cooked through (thick cuts may take longer).

Remove the pork chops from the pan. Add vinegar to the pan. Increase the heat to high and boil down the sauce, scraping up any browned bits from the bottom of the pan. Add any juices that have come out of the chops while they've been sitting back to the pan.

Serve the pork chops with the sauce spooned over them.

Heat the bacon fat (or butter or olive oil) in a large sauté pan over medium-high heat.

Add the onion and sauté, stirring only occasionally, until the edges of the onions begin to brown, about 5 minutes. Sprinkle salt over the onions as they cook.

Add the sliced cabbage and toss to combine. Cook for a minute or two, then add the celery seed, caraway, and stock. Cover and reduce the heat to low. Cook, covered for 10 minutes.

After 10 minutes, remove from heat, but leave the cover on the pan. Wait another 5 minutes, then uncover the pan and mix in the mustard and vinegar. Add salt and black pepper to taste.

As soon as you cover the cabbage pan in step 1, heat a tablespoon of bacon fat or oil in a cast iron frying pan on medium high heat. Pat the pork chops dry with paper towels. Sprinkle them with salt and lay them in the pan, working in batches if necessary as to not crowd the pan.

Tip: Place the chops in the pan so that the thickest, boniest parts are near the center of the pan where they get the most heat.

As soon as the chops are nicely browned on one side, about 2 minutes or so, flip them and sear them on the other side. If your pork chops are less than 3/4-inch thick, and you are using a cast iron pan, once the chops are seared on the second side, remove the pan from heat and let the chops sit in the hot pan until cooked through (you can use the finger test to check for the doneness of the meat). If you are not using a cast iron pan, just remove the pan from heat and cover the pan for a few minutes until the chops are done.

If your chops are thicker than 3/4-inch, and you are using a cast iron pan, remove the pan from heat and cover it, letting the chops finish cooking for about 5 minutes. If not using a cast iron pan, keep the chops covered on low heat for another 5 minutes after searing.

Remove the chops from the pan and let rest for 5 minutes. Serve alongside the cabbage.

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1. Preheat the broiler to high.

2. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 3-4 minutes. Reduce the heat to medium and continue cooking for about 8-10 minutes, or until the pork chops are cooked through.

3. In a small bowl, whisk together the balsamic vinegar, honey, and oregano. During the last 2 minutes of cooking, pour the balsamic sauce over the pork chops. Remove from the heat and add the peaches. Transfer the skillet to the oven and broil for 4-5 minutes or until the peaches are lightly charred. If the balsamic sauce starts getting too thick, add ¼ cup of water to keep it saucy.

4. Remove from the oven and top with feta, fresh basil, and chili flakes. Serve the pork with the peaches and balsamic sauce from the pan. Enjoy!

1. Preheat the oven to 450 degrees.

2. In a small bowl, stir together 3 tablespoons brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture.

. Place the pork chops on a cutting board and r

ub them all over with the brown sugar mixture.

3. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.

When the oil shimmers, add the pork chops and

sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside.

4. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.

4. To the skillet, slowly pour in the wine and pomegranate

. Add the remaining 1 tablespoon brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat.

5. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

or until the chops are

charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

In a 1-quart mixing bowl or 1-pint jar, place the kosher salt, brown sugar, smoked paprika, granulated garlic, dried sage, dried thyme, black pepper, and cayenne pepper. Use a whisk to stir the spices together until well mixed.

Alternatively, screw the lid on the mason jar and shake the spices together to combine.

Simply Recipes / Lori Rice

Simply Recipes / Lori Rice

Keep the pork chop seasoning in a cool, dark area of your kitchen for up to 2 years. Use 1 1/2 teaspoons per pork chop.

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Simply Recipes / Lori Rice

Pound the cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.

Place flour, seasoned salt, and pepper mixed together in a shallow bowl. Whisk the egg and milk together in a second shallow bowl. Combine the breadcrumbs (or panko) and paprika in a third shallow bowl.

Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then dip them into the mixture of bread crumbs and paprika, turning them over to get the bread crumbs on all sides.

Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.

Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits.

In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock.

Heat and stir until mixture thickens (do not let boil).

Serve the cutlets with the sauce, and lemon slices if you like.

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In a blender, blend the water, vinegar, miso, soy sauce, honey, ginger, garlic, olive oil and sesame oil until smooth and creamy. Set aside until you are ready to plate the cutlets.

Using a mandoline or a very sharp knife, slice the shallots into very thin rings. Separate the rings with your fingers and press them between paper towels to extract as much moisture as you can before frying.

In a small (8-inch) skillet combine the oil and shallots. Place over medium heat and cook, watching carefully. The shallots will begin to bubble as they cook. Stir often, turning down the heat as necessary to keep the shallots from burning. Cook for 4 to 6 minutes, or until golden brown and most of the bubbling has stopped.

With a slotted spoon, transfer the shallots to paper towels to drain. Strain the oil through a fine meshed sieve to catch any small bits of shallot and set aside to for cooking the cutlets. (Any leftover oil from this recipe can be saved for other recipes.)

If using thick boneless pork chops instead of packaged thin cutlets, butterfly and pound the chops flat (or ask the butcher to do it for you).

To butterfly, make a deep, horizontal cut in each pork chop, stopping about 1/4 inch from the edge. Open the chop like a book.

To pound, place each butterflied chop between 2 sheets of plastic wrap, and pound with a meat mallet or rolling pin to a thickness of 1/4-inch. Set on a baking sheet.

Crack the eggs into a pie pan or shallow bowl, and whisk vigorously. In a second pie pan or bowl, combine the panko, sesame seeds, salt, and pepper. From right to left on the counter, set the baking sheet of cutlets, bowl of beaten egg, and bowl of panko mixture in a line.

With tongs, dip one cutlet into the beaten eggs and lift it up so the excess falls back into the bowl. Transfer it to the bowl of panko and coat both sides. Return it to the baking sheet. Continue with the remaining cutlets until they are all coated.

Over medium heat in a large nonstick skillet, heat about 1/4 inch of the reserved vegetable oil until hot. Place a clean sheet pan in the oven and heat the oven to 250oF.

Add 2 or more cutlets to the pan in a single layer (leave room between them so they are not crowded.) Cook for 4 minutes, or until golden on the underside. Turn and cook on the other side for 4 minutes, or until golden.

Transfer to the oven to keep warm while you finish cooking all the cutlets and dress the spinach.

Toss the spinach with a tablespoon or two of dressing, to taste. Divide between plates.

Cut the chops in half if they are large, and set one on top of each plate of the spinach. Sprinkle with the crispy shallots and drizzle a little of the leftover dressing on each plate. (Any remaining dressing can be kept refrigerated for a week or so.)

Gather all ingredients.

Season both sides of pork chops with paprika, salt, and pepper.

Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside.

Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute.

Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again.

Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.

Enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium heat. Add pork chops and cook until browned, 4 to 6 minutes per side; transfer to a baking dish.

Toss bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together in a medium bowl. Spoon heaping mounds of the stuffing mixture onto the pork chops.

Combine condensed soup with water; pour over the stuffing and pork chops. Cover the baking dish with aluminum foil.

Bake in preheated oven for 30 minutes. Remove foil and continue baking for 10 minutes longer or until juices run clear. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Serve and enjoy!

Preheat grill for medium heat and lightly oil the grate. Gather ingredients.

Whisk ketchup, honey, soy sauce, and garlic together in a bowl to make a glaze.

Sear the pork chops on both sides on the preheated grill. Lightly brush glaze onto each side of the chops as they cook; grill until no longer pink in the center, about 7 to 9 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Season pork chops with garlic powder and seasoning salt. Place beaten eggs in a small bowl. Dredge pork chops lightly in flour; dip into beaten egg, then press into bread crumbs to coat both sides.

Heat oil in a medium skillet over medium-high heat. Add breaded pork chops and cook until golden brown, about 5 minutes per side; transfer to a 9x13-inch baking dish and cover with foil.

Bake in the preheated oven for 1 hour.

Meanwhile, mix condensed soup, milk, and white wine in a medium bowl until well combined.

Pour soup mixture over pork chops.

Replace the foil, and continue to bake for another 30 minutes.

Serve hot and enjoy!

Gather all ingredients.

Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides.

Heat vegetable oil in a large skillet over medium-high heat; add pork chops and brown well on both sides, about 5 minutes per side. Transfer to a plate.

Discard excess grease from the pan and melt butter in the same skillet. Reduce heat to medium; stir in onion with a pinch of salt and cook until onion is very browned and caramelized, about 15 minutes.

Stir in garlic and cook for 1 minute. Stir in flour and cook for 2 minutes.

Pour chicken broth into the skillet and stir, dissolving browned bits of food in the bottom of the skillet.

Pour juices that have accumulated on the plate containing pork chops into the sauce.

Mix in buttermilk until smooth.

Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.

Place pork chops into sauce, spooning sauce over meat to coat.

Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

Mix water, soy sauce, vegetable oil, lemon-pepper seasoning, and garlic in a deep bowl; add pork chops and toss to coat. Marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Remove pork chops from the marinade and shake off excess; discard the remaining marinade.

Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Serve hot and enjoy!

Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.

If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook.

Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.

Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.

Add butter and garlic to the skillet.

Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.

Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.

Remove chops from skillet and place on a cutting board or serving platter.

Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.

Garnish with chopped rosemary.

Combine brown sugar, garlic, rice vinegar, and fish sauce in a bowl for the marinade. Add a splash of soy sauce and a plop of ketchup. Finish off with black pepper and hot sauce.

Pour 1/2 of the marinade into a baking dish and lay pork chops over marinade. Pour the remaining marinade on top and toss pork chops until well coated. Wrap with plastic wrap and marinate in the refrigerator, flipping chops every 30 minutes, 1 to 2 hours.

Remove chops to a plate, scraping any excess marinade back into the baking dish.

Heat oil in a nonstick skillet over medium heat. Place chops in the hot oil. Cook until outsides are nicely charred and meat springs back when lightly prodded, about 5 minutes per side. Remove chops to a plate to rest.

Pour the marinade into the skillet. Raise heat to medium-high. Cook until marinade is reduced and sticky, 3 to 5 minutes. Return pork chops and any accumulated juices to the skillet.

Reduce heat to medium-low. Cook pork chops, flipping and basting occasionally, until the centers are slightly pink and sauce is to your desired degree of stickiness, 6 to 8 minutes. An instant-read thermometer inserted into the thickest part of the pork should read about 145 degrees F (63 degrees C).

Plate each pork chop and spoon a portion of the sticky garlic sauce on top.

Make marinade: Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, sherry vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly until combined.

Place pork chops in a resealable plastic freezer bag; pour slightly more than 1/2 of the marinade into the freezer bag over pork chops. Seal the bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.

Make sauce: Combine red wine vinegar, sugar, mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat. Stir in crème fraîche, Dijon mustard, turmeric, and cayenne pepper until combined. Refrigerate sauce until needed.

Preheat an outdoor grill for high heat. Lightly oil the grate.

Remove pork chops from marinade; pat dry with paper towels. Discard used marinade.

Cook pork chops on the preheated grill until brown grill marks appear, about 4 minutes per side.

Move pork chops to indirect medium heat and continue cooking, brushing reserved marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

Serve pork chops topped with mustard sauce.

Whisk honey, soy sauce, lemon juice, and garlic together in a bowl until marinade is smooth. Pour marinade into a resealable plastic bag, reserving about 1/4 of the marinade in a bowl for basting. Add the pork chops to the bag, coat with the marinade, squeeze bag to remove excess air, and seal the bag; marinate in the refrigerator at least 5 hours.

Preheat grill for medium heat and lightly oil the grate. Remove pork chops from the marinade, and shake off excess. Discard remaining marinade.

Grill pork chops on the preheated grill, basting with the reserved marinade during the last few minutes, until pork chops are cooked through, 15 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let pork chops rest for 3 minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Melt butter in a large skillet over medium heat; cook and stir apple and onion in melted butter until tender, about 5 minutes. Transfer apple and onion mixture to a bowl.

Place pork chops in the same skillet over medium heat; cook until pork chops are browned, about 5 minutes per side. Place pork chops in a 9x9-inch baking dish; season with salt and black pepper.

Mix applesauce, brown sugar, mustard, and cinnamon into apple and onion mixture. Spoon over pork chops.

Bake, covered, in the preheated oven until pork chops are no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Heat olive oil in a large skillet over medium heat. Add pork chops to the skillet and cook until browned, about 5 minutes per side. Transfer to a slow cooker and top pork chops with onion and green peppers.

Whisk tomato sauce, brown sugar, vinegar, Worcestershire sauce, and salt together in a bowl. Pour sauce into slow cooker, gently stirring to coat pork chops and vegetables.

Cook pork chops on Low until tender, 6 to 8 hours.

Transfer pork chops to a serving platter. Tent with aluminum foil to keep warm. Whisk cornstarch, if using, into sauce until thickened. Spoon sauce and vegetables over pork chops.

Combine flour, salt, and pepper in a large resealable plastic bag. Add pork chops and shake well to coat thoroughly.

Melt butter in a large skillet over medium-high heat. Add olive oil and heat until sizzling. Add pork chops in a single layer. Saute until browned on one side, 1 1/2 to 2 minutes. Turn pork chops over and cook for an additional 1 1/2 to 2 minutes. Transfer pork chops to a plate.

Add beer, vinegar, mustard, brown sugar, and rosemary to the skillet and mix well. Bring to a boil over medium-high heat. Return pork chops to the skillet, cover, and reduce heat to medium-low. Simmer until pork chops are no longer pink in the center, 10 to 12 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Transfer pork chops to a plate. Increase heat to medium and boil pan juices in the skillet until thickened, whisking often, about 3 minutes. Top pork chops with sauce.

Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C).

Beat eggs and milk together in a shallow dish. Mix bread crumbs, Parmesan cheese, and parsley together in a second shallow dish.

Heat oil in a large, oven-proof skillet over medium heat. Stir in garlic and cook until just golden brown to flavor the oil. Remove garlic with a slotted spoon and reserve for another use.

Dip each pork chop into egg mixture, then bread crumb mixture until well coated.

Place pork chops in the skillet and cook until golden and crisp, about 5 minutes on each side.

Transfer the skillet into the preheated oven and bake chops until cooked through, about 20 to 25 minutes. A meat thermometer inserted into the center of a pork chop should read 145 degrees F (63 degrees C).

Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.

In a small bowl, mix Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.

Dissolve beef bouillon cubes in hot water in a small bowl. Stir in lemon juice and pour over layered pork chops.

Cover skillet, and reduce heat to low. Gently simmer until potatoes are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C), about 40 minutes.

Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.

Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.

Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.

Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Combine boiling water, salt, molasses, and cloves in a large container, stirring until salt and molasses are dissolved. Cool to room temperature.

Stir cold water into molasses brine to combine.

Submerge pork chops completely in molasses brine. Cover container and refrigerate for 6 hours.

Remove pork chops from brine; pat dry with paper towels. Lightly oil each chop. Discard brine.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook pork chops on the hottest part of the preheated grill until both sides of each chop is browned, 2 to 3 minutes. Transfer chops to the medium-high part of the grill; cook until slightly pink in centers, 6 to 8 minutes per side. An instant-read thermometer inserted into centers should read 145 degrees F (63 degrees C).

Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 7x11-inch baking dish.

Mix flour, salt, and pepper in a shallow dish. Place beaten egg in another shallow dish. Combine bread crumbs, Parmesan, sage, and lemon zest in a third shallow dish. Gently press a pork chop into flour mixture to coat, then shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork chop onto a plate while breading the remaining pork chop; do not stack.

Heat olive oil and butter in a large skillet over medium heat. Brown pork chops for about 4 minutes per side, then transfer to the prepared baking dish.

Bake in the preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C),

Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop.

Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter.

Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve.

Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Season pork chops with salt and black pepper.

Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.

Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.

Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

In a large bowl, stir together the water, kosher salt, and sugar. Add pork chops to this brine, and let them soak for no more than one hour. Drain and discard the brine. Pat pork chops dry with paper towels.

In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 1 or 2 hours.

Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.

Melt butter with olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.

Preheat the grill for medium-high heat.

Warm pears on a cool section of the grill (in the skillet), while placing the pork chops over the hot part. Cook pork for about 3 minutes per side, or to desired doneness. Remove to a serving plate, cover with aluminum foil and let rest for a few minutes. Uncover, top with the pear onion sauce, and serve.

Gather all ingredients.

Heat 1 teaspoon oil in a skillet over medium heat. Stir in mushrooms; cook and stir until tender, 5 to 7 minutes. Transfer to a bowl and set aside until needed.

Heat 2 tablespoons oil in the skillet over medium heat. Add pork chops and cook until browned, 3 ½ to 5 minutes per side; transfer to a plate. Drain all but 1 tablespoon drippings from the skillet.

Add onion and garlic to the skillet; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in tomatoes, basil, oregano, salt, and pepper.

Add pork chops and simmer until tender and no longer pink in the center, about 45 minutes, adding water if mixture becomes too dry. An instant-read thermometer inserted into the center of each pork chop should read at least 145 degrees F (63 degrees C).

Place a bell pepper slice on top of each pork chop. Add reserved mushrooms and continue to simmer until peppers are tender, 5 to 10 minutes.

Serve and enjoy!

In a large pot or bowl, add the cooled brine and the pork chops, making sure all of them are fully submerged in the brine. You can place a heavy plate on top to help them stay submerged. Cover and refrigerate for 1 hour.

Remove the pork chops from the brine. Rinse them under cold running water, then pat them dry with paper towels. Lay the pork chops on a platter so that they come to room temperature while the grill heats.

Marta A Rivera Diaz / Simply Recipes

Marta A Rivera Diaz / Simply Recipes

Use a grill brush to clean the grill grates. Saturate a wad of paper towel generously with vegetable oil and rub it along the grates. If using a gas grill, heat one side to 400°F or high and keep the burners off on the other side. If using a charcoal grill, spread the hot coals on one half of the grill and leave the other half empty.

In a small bowl, combine the salt, cumin, black pepper, paprika, and cayenne pepper, if using. Use your hands to rub both sides of the pork chops with the oil. Sprinkle and massage the spice rub all over them.

Marta A Rivera Diaz / Simply Recipes

Marta A Rivera Diaz / Simply Recipes

When the grill reaches 400°F, place the pork chops on the hot side of the grill and press down firmly with a grill spatula. Sear for 4 minutes without moving them. This allows the meat to caramelize properly. Flip them over and sear for 4 minutes without moving them.

Move the seared pork chops to the cool side of the grill, then close the lid. Cook for 15 to 20 minutes, or until a meat thermometer inserted in the center of the pork chop registers 145°F.

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Transfer the grilled pork chops onto a platter and cover it loosely with foil. Rest them for 5 minutes before serving, which will allow the juices to settle down.

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Combine cumin, peppercorns, and coriander in a heavy medium skillet. Stir over medium heat until fragrant and toasted, about 8 minutes. Cool slightly.

Finely grind toasted spices in blender, spice grinder, or with a mortar and pestle. Transfer to a small bowl. Mix in sugar and salt.

Heat a large cast iron frying pan to medium high or high heat (hot enough to sear the meat). A drop of water should sizzle and evaporate immediately.

If using bone-in chops, score the fat that surrounds the chops with a couple vertical cuts to help prevent the chops from buckling as they cook.

Sprinkle a pinch of dry rub spices (about 1/8 teaspoon or a little more) on each of the pork chops. Using your fingers, rub the spices into the meat. Turn the pork chops over and repeat on the other side.

Once the pan is hot, add a teaspoon of oil or fat to the pan and coat the bottom of the pan. Right before you put the pork chops into the pan sprinkle each side with a little salt, or you can salt the chops in the pan.

Place the pork chops with the thickest, boniest parts toward the center of the pan where they get the most heat. Make sure the chops are not crowding each other too much.

You may need to cook them in batches if your pan is small. There should be space between the chops in the pan or the meat will steam and not sear properly.

Sear the pork chops, about 2 minutes on each side. Watch carefully—as soon as the chops are browned, flip them. As soon as you flip the pork chops, if you are using a cast iron pan, you can turn off the heat. Cast iron holds heat very well, and there will be enough heat in the pan to finish cooking the meat.

If you have chops that are a lot thicker than 3/4-inch (many are sold that are 1 1/2-inches thick), you can put a cover on the pan and let the pork chops finish cooking for 5 minutes or so.

If you are using a cast iron pan and have turned off the heat, there should be enough heat if you cover the pan to finish the cooking of a thicker chop. If not, turn the heat to low and cover.

The easiest way to tell when the pork chops are done is to press on them with your fingertip. If they are firm to the touch, they are done. (See the touch test.) If you wait until you see juice oozing out of the top of a chop, it is definitely done. You can also check the internal temperature of the pork with a digital thermometer; when the pork registers 145°F in the middle, it’s done.

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Fill a pot with water and place your immersion circulator inside. Set the temperature to 140°F and let the water come up to temperature.

Add the pork chops to a gallon-sized zip-top freezer bag along with the salt, pepper, chopped herbs, and olive oil. Toss together in the bag to distribute the ingredients. It's fine if the chops are in a single layer or overlap; they will cook at the same rate either way.

Seal the bag with as little air as possible by using water-displacement method to help press out all the air: Just slowly lower the bag with the pork chops into the water, letting the pressure of the water press the air through the top of the bag. Once the top of the bag reaches the water line and all the air has been pressed out, seal the bag. (Read more here.)

You can do this in the pot of water as it heats (just be careful if the water is already steaming!).

Once the water has come to temperature, submerge the sealed bag of pork chops. Make sure the bag is completely submerged, otherwise the pork will not cook evenly.

Cook for 1 hour if the chops are bone-in and under an inch thick, or if you're cooking boneless pork chops. Cook for about 1 hour and 10 minutes if you're cooking bone-in chops that are thicker than 1 inch.

When cooking time ends, remove from the water, and turn off the circulator.

Heat the grill to medium heat and place the pork chops directly on the grates. Depending on thickness, grill for a few minutes per side, until the outside is seared and develops a golden crust.

To finish on the stovetop, heat a sauté pan or cast iron skillet over medium-high heat and add a little bit of olive oil or butter—a tablespoon or two should do it. Add the chops to the pan and sear until the bottom develops a golden crust, one to two minutes. Flip and repeat on the other side.

Rest the chops for about 5 minutes, the serve sprinkled with some sea salt and additional fresh chopped herbs over the top, if desired. You can also drizzle the juices from the cooking process, additional olive oil, or your own favorite sauce, such as gremolata or pesto.

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In a large bowl, whisk together the chopped chipotles, adobo sauce, oil, pineapple juice, lime juice, and brown sugar. Add the pork chops and toss to cover in marinade. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours.

Meanwhile, prepare your grill for two-zone, medium-high heat, 400º to 450ºF. If using a charcoal grill, fill a charcoal chimney with briquettes and light it. Once the coals on top start to ash over, dump the briquettes into the grill. Create a two-zone fire by raking the briquettes to one side and leaving part of the fuel grate clear. Drop in the cooking grate and close the lid. Slightly close the bottom vents to maintain medium heat.

If using a gas grill, leave one burner off and allow the grill to preheat for 15 to 20 minutes.

Clean and oil the grill grates. Remove the pork chops from the marinade and discard any remaining marinade. Sprinkle the pork chops with salt and sear them over direct heat for 3 minutes. Finish grilling the pork chops over indirect or medium heat, turning occasionally, until an instant-read thermometer reads 145°F in the thickest part of each pork chop, 8 to 10 minutes.

Transfer to a serving platter, cover, and let rest for 5 minutes before serving.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the pork in an oven-safe dish with a few tablespoons of water. Cover and cook at 350°F until the internal temperature reaches 165°F.

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Bring 3 to 4 cups of water to a boil for soaking the chiles.

In a large pan over medium heat add the guajillo chiles, ancho chiles, and morita chiles. Toast the chiles for a few seconds on each side. The peppers will have softened slightly, gotten brighter in color, and become aromatic.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes

Place the chiles in a large bowl and cover them with boiling water. You want to add enough water so that they chiles will be submerged. Place a small or medium plate on top of the chiles to make sure they are submerged in the water. Soak for 20 minutes.

Susy Villasuso / Simply Recipes

In a small skillet over medium heat, add 1 tablespoon of the olive oil. Add the cumin, coriander, black peppercorns, and annatto seeds. Cook, stirring continuously, for 1 to 2 minutes. The spices will get lightly golden brown and the annatto seeds turn bright red; once they begin popping on the pan they are ready.

Susy Villasuso / Simply Recipes

In the jar of a blender, add the toasted spices, garlic, soaked chiles, remaining 1 tablespoon olive oil, vinegar and salt. Blend into a smooth and spreadable paste with no visible chunks, about 1 minute. Place your adobo in a closed jar or container and refrigerate until ready to use.

This adobo can be kept in the fridge in a closed container for up to 1 week, and in the freezer for 1 month.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes

For a gas grill: Light the entire grill on high heat, about 400°F at least 20 minutes before you plan to begin grilling, then reduce the temperature of one side to low. This way you can sear on the high heat side and finish cooking on the lower heat side.

In the meantime, brush both sides of your pork chops using a pastry brush or spoon with a generous amount of adobo paste. Be sure to reserve about 1/2 cup adobo paste in a small bowl to brush as you grill your pork.

Season the pork chops with a pinch of flaky sea salt and freshly ground black pepper on both sides.

Susy Villasuso / Simply Recipes

When the grill is hot enough, place your pork chops over the high heat side of the grill. Grill and sear them for 2 to 3 minutes on each side, until they get nice grill marks. After searing, move your chops to the cooler side of your grill. Brush with additional adobo paste. Close the lid and cook 6 minutes longer, flipping halfway through cooking.

You can test for doneness using an instant read thermometer. Your pork chops should be around 145°F for grilled pork chops.

Once ready, remove the pork chops from the grill and let them rest for 5 minutes before serving. Enjoy with a side of Spanish rice and a fresh pico de gallo.

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Susy Villasuso / Simply Recipes

Salt the pork chops well and let them sit at room temperature while you chop all the vegetables and the pear.

Make a few cuts in the outer fat layer of the pork chops, all the way through to the meat, to prevent them from curling up when you cook them. Heat the oil in a large frying pan over medium-high heat until shimmering.

Working in batches so as to not crowd the pan, when the oil is hot, pat the pork chops dry with paper towels and lay them in the pan. Sear the chops until nicely browned, about 3 to 5 minutes depending on how hot your burner is.

Turn the pork chops over and sear on the other side for a minute or two.

Then lower the heat and cook until done, 5 to 15 minutes, depending on the thickness of the chops. Remember you no longer need to cook pork well done. The recommended minimum temperature for cooked pork is now 145°F in the U.S. (Use the finger test for meat if you don't have a meat thermometer.)

When done, remove the pork chops from the pan to a plate to rest.

When the pork is done, remove all but 1 tablespoon of the oil from the pan. Add the butter, shallots and ginger and toss to combine.

Cook this for 1 minute, then add the chopped pear and toss to combine. Cook another minute.

Add the chicken stock, vinegar and honey and bring to a rolling boil. Boil vigorously until the liquid is reduced by 2/3, about 4 to 6 minutes.

Turn off the heat and add the rosemary and some black pepper. Add salt to taste.

Serve the pork chops with the sauce on the side.

Pat the pork chops dry with paper towels and season evenly with the salt and black pepper. Let sit at room temperature for 15 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Whisk together the brown sugar, soy sauce, water, garlic, ginger, and red pepper in a medium bowl until combined and the sugar is dissolved.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Heat the oil in a large skillet over medium-high heat until it ripples across the pan when you tilt it. Add the seasoned pork chops and cook until browned on both sides and a thermometer inserted into the thickest part of the pork chops registers 135°F, 4 to 5 minutes per side, reducing the heat if pork darkens too quickly. Transfer to a plate.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Reduce the heat to medium. Add the glaze and bring to a boil. Cook, stirring occasionally, until slightly thickened, about 4 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Return the pork chops and add any accumulated juices to the pan. Cook, basting pork chops with sauce, until the sauce thickens to a glaze consistency, coats the pork chops, and a thermometer inserted into the thickest portion of pork registers 145°F, 3 to 4 minutes.

Remove from the heat. Garnish with scallions and serve drizzled with any remaining glaze.

Store leftovers tightly wrapped or in an airtight container in the refrigerator for up to 4 days.

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Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Jen Causey / Food Styling by Emily Nabors Hall / Prop Styling by Lindsey Lower

Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.

Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.

Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.

Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.

Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.

Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.

Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.

Coat pork chops on all sides with seasoned bread crumbs.

Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.

Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.

Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Gather all ingredients.

Place pork chops on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the two sides and spread them out like an open book.

Whisk olive oil, garlic, brown sugar, lemon juice, mustard, thyme, onion powder, Worcestershire sauce, vinegar, mesquite seasoning, parsley, salt, and pepper together in a bowl; pour into a large resealable plastic bag.

Add pork chops, coat with marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator, 6 to 8 hours.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chops from marinade and shake off excess. Discard remaining marinade.

Cook chops on the preheated grill until nicely browned on each side and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

In a 3-quart pot, add the water, vinegar, salt, brown sugar, black peppercorns, oregano, bay leaves, onion, and garlic. Squeeze in the limes and orange, then throw in the peels. Stir the mixture to combine.

Note: If you’d like to use the same pot to brine the pork, use an 8-quart pot or one that’s large enough to accommodate the brine, ice, and pork chops.

Marta A Rivera Diaz / Simply Recipes

Marta A Rivera Diaz / Simply Recipes

Bring the mixture to a boil over medium-high heat. Stir it to encourage the salt and sugar to dissolve.

Marta A Rivera Diaz / Simply Recipes

As soon as it comes up to a boil, remove the pot from the heat, and allow it to cool for about 30 minutes.

In an 8-quart container (a large pot or large bowl works), add the ice. Stir in the cooled brine. You do not have to take the aromatics and spices out. It’s now ready for the pork chops!

This makes enough brine for about 2 1/2 pounds of pork chops.

How long you brine the pork chops depends on how thick they are. If less than 1 inch thick, brine them for 30 to 45 minutes. For pork chops that are 1 to 2 inches thick, brine them for 1 to 2 hours. Tenderloins thicker than 2 inches can brine for 4 hours. Any cut of pork can brine for up to 12 hours, but no longer.

This is my golden "clock" rule for brining pork: 1 hour per pound. For example, a 4-pound pork tenderloin brines for 4 hours.

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Marta A Rivera Diaz / Simply Recipes

Marta A Rivera Diaz / Simply Recipes

Cut pork into 1-inch cubes; season with salt and pepper.

Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.

Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.

Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.

Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.

Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.

Remove the cover and allow the meat and juices to stand for 10 minutes.

To serve, slice the meat and drizzle with pan juices.

If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with aluminum foil.

Combine ground ginger, light brown sugar, chipotle chili powder, salt, and black pepper in a small bowl; set aside.

Fold about 2 or 3 inches of the thin ends of the tenderloin under the roast and tie 2 times with kitchen string. Oil each tenderloin with 1 tablespoon olive oil. Sprinkle dry seasoning mix evenly on both tenderloins and lightly rub to distribute. Place seasoned tenderloins on the prepared pan.

Roast, uncovered, in the preheated oven until until an instant-read thermometer inserted in the center reaches 135 degrees F (57 degrees C),  20 to 25 minutes.

Remove tenderloins from the oven, tent with foil, and allow to rest about 10 minutes. Internal temperature should rise to a safe 145 degrees F (63 degrees C) during the rest.

Meanwhile, for sauce, melt cranberry sauce in a small saucepan over low heat, stirring occasionally. Stir in orange zest, orange juice, and lemon juice. Add apricots, figs, walnuts, and fresh minced rosemary; bring to a boil, then remove from heat, and allow to stand until the tenderloins finish.

To serve, slice tenderloins and place on a serving platter. Add cranberry mixture on top of tenderloin slices, and on the platter. Garnish with fresh rosemary sprigs.

Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour.

Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls.

Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables.

Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.

Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.

Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.

Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.

Serve hot and enjoy!

Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.

Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.

Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Soak corn husks in water for 24 hours before cooking, using a heavy pot or skillet to keep them submerged.

Meanwhile, prepare filling. Place guajillo chile peppers in a dry skillet over medium heat. Toast until fragrant, 20 to 30 seconds per side. Add some water to the skillet, and simmer until tender, about 2 minutes. Remove chiles from the skillet and transfer to a blender.

Add broth, tomato sauce, onion, garlic, chipotle peppers in adobo sauce, vinegar, cloves, salt, cumin, allspice, and black pepper to the blender and process until smooth.

Place pork butt in a slow cooker and pour marinade over top. Cook on Low until pork is tender and can be shredded with a fork, 4 to 5 hours. Shred pork and return to the slow cooker. Add sauce and mix until well combined.

For dough, combine masa harina, baking powder, garlic powder, and salt in the bowl of a stand mixer fitted with the whisk attachment. Whisk to combine. Add broth and lard, and whisk until mixture is fluffy and well combined (dough will be sticky).

Place an open corn husk on a work surface and pat dry. Spread dough evenly down center of husk, leaving room around edges. Dollop a line of pork filling down center of dough.

Fold one side of husk over filling, then fold over the other side to overlap, creating a tube. Fold up the narrow end of husk to seal bottom, leaving top open. Tie with a strip of husk or kitchen twine.

Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil.

Place tamales vertically into the steamer basket, with the sealed side down. Cover the pan and steam for 1 hour. Serve hot.

Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.

Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

Whisk together the salt, sugar, and water until the salt and sugar have completely dissolved. Add the pepper.

Submerge pork in the brine solution and chill for 1 to 2 days. Note that thick, gallon-sized freezer bag is great for brining; if you use one, you probably only need half as much brine solution. Even if you are using a bag, place in a bowl just in case the bag leaks.

Rinse the roast thoroughly of the brine solution before cooking, pat dry.

Purée 1/2 cup chopped onion, 2 tablespoons olive oil, 2 teaspoons ground cardamom, and garlic in a food processor or blender.

Toss remaining 1 cup of chopped onion with mushrooms and 4 tablespoons olive oil in a bowl. Place pork roast in the center of the roasting pan. Sprinkle the roast with salt and pepper. Rub roast with onion garlic purée. Surround the roast with mushrooms and onions.

Roast pork 1 hour at 350°F. Remove from oven after one hour and remove the mushrooms, placing them into a large saucepan.

Add 1 cup stock and 1/2 cup water to roasting pan.

Return roast to oven and roast pork until thermometer inserted into thickest part registers 140°F-145°F, about 15-20 minutes longer. Transfer pork to platter; tent with foil.

Scrape the drippings from the roasting pan into the pan with the mushrooms. Add the cream, remaining cup of stock, and 1/4 teaspoon cardamom to pan; bring to boil. Blend flour and butter in small cup; mix into mushroom sauce.

Cook the sauce, stirring often, until reduced enough to coat spoon. Season sauce with salt and pepper; serve with pork.

Warm a large skillet over medium-high heat. Cook pork chops in the hot skillet until browned, 2 to 3 minutes per side. Remove chops from the skillet and drain grease.

Return chops to the skillet. Pour condensed soup and sour cream over chops. Let simmer for 1 hour, turning every 15 minutes.

Gather all ingredients.

Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes.

Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set.

Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger.

Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy!

Place chops in a resealable plastic bag set in a bowl. Add pineapple, guajillo, New Mexico chili powder, chipotle, cinnamon, salt, white vinegar, garlic, and onions to the jar of a blender, and blend until marinade is smooth; pour marinade into bag. Massage pork to coat evenly. Press out air, seal the bag, and refrigerate overnight, or up to 48 hours.

Preheat the oven to 325 degrees F (165 degrees C).

Heat olive oil in an oven-safe pan over medium-high heat. Remove chops from marinade, scraping off as much excess as possible; reserve all marinade for the sauce. Sear chops in the hot pan on both sides until lightly browned, about 3 minutes per side. Remove to a plate; set aside.

Add yellow onion, cumin, and dried oregano to the pan, and cook, stirring, for 1 minute. If pan seems dry, add another drizzle of oil.

Turn off heat, and pour in water. Stir, scraping any brown bits off the bottom of the pan. Place chops on top of onion mixture.

Roast in the preheated oven until pork is cooked to taste, 20 to 30 minutes, basting or brushing chops with pan juices occasionally. An internal temperature of 140 to 145 degrees F (60 to 63 degrees C) will ensure juicy, tender meat. Roasting time will vary greatly depending on size of chops, so check temperature with an instant-read thermometer early and often.

Meanwhile, pour marinade into a saucepan, and add about 1/2 cup of water, or as needed to achieve desired thickness. Bring to a simmer on medium-high heat, whisking occasionally. Taste sauce for seasoning; keep warm until needed.

To make salsa, combine white onion, diced pineapple, fresh oregano, ¼ teaspoon salt, and lime juice in a bowl and mix thoroughly.

Remove pork from the oven; tent with foil and let rest for 5 to 10 minutes before serving. While resting, tops of chops can be garnished with sauce and a spoon of salsa.

Heat oil in a large skillet over medium-high heat. Cook chops in hot oil until well browned on both sides. Remove chops to a plate; set aside.

Add onion and mushrooms to drippings in the skillet and cook until tender, stirring occasionally. Mix in water, mustard, and salt. Return chops to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour.

Remove chops to a warm platter. Whisk sour cream into sauce in the skillet; heat through, but do not boil. Pour over chops and garnish with parsley to serve.

Gather all ingredients.

Heat vegetable oil in a large Dutch oven over high heat. Season pork shoulder pieces with salt, then arrange in the Dutch oven. Cook until browned on all sides, about 10 minutes.

Stir in onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in chicken broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until pork is very tender, about 2 1/2 hours.

Preheat the oven to 400 degrees F (200 degrees C).

Transfer pork shoulder to a large baking sheet; reserve cooking liquid. Drizzle a small amount of cooking liquid over pork pieces and lightly season with salt.

Bake pork in the preheated oven until browned, about 30 minutes. Drizzle more cooking liquid every 10 minutes; use two forks to shred pork as it browns.

Serve hot and enjoy!

In a medium bowl, add the ground pork, Chinese chives, soy sauce, sesame oil, cornstarch, and sugar. Mix together using clean hands.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Place a square wonton wrapper in a diamond formation with the bottom corner pointing towards you. Cover the remaining wrappers with a damp paper towel so they don’t dry out.

Dip your fingertips in water and brush along the edges of the wrapper to moisten. You may have to dip your fingers a few times. Place a tablespoon of dumpling filling in the center of the wrapper.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Fold the bottom half of the dumpling over to the top to create a triangle. Seal by pressing along the edges. Dip your fingertips in water and wet the bottom two folded corners of the wrapper.

Gently bring the left and right sides of the dumpling together and press the overlapped corners to create a tael shape.

Repeat with the remaining wrappers and filling. Cover the dumplings with a damp tea towel or paper towel as you go.

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

Simply Recipes / Frank Tiu

In a shallow pot, add about 2 cups of water, or enough water to actively boil without touching the bottom of the steamer basket. Line the bamboo steam basket with steamer paper, parchment paper, or 8 cucumber slices or napa cabbage leaves and place it in the pot over the water.

Place 8 dumplings in the prepared bamboo steamer equally spaced apart. Stack additional sets of dumplings in bamboo baskets on top, if available. Otherwise, steam in batches.

Cover and steam on high heat for 8 minutes. The dumplings will be translucent and the filling will be cooked through. Replenish the water and bring it to a boil for additional steaming sessions, if needed.

Simply Recipes / Frank Tiu

In a small bowl, add the Chinese black vinegar, sugar, and thinly sliced ginger. Whisk to combine.

Serve the dumplings hot with the sauce on the side for dipping.

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Simply Recipes / Frank Tiu

Trim pork tenderloin of any fat and silver skin, and cut into 4 equal pieces. Place each piece between 2 sheets of plastic wrap or in a resealable plastic bag. Pound the cutlets using a meat mallet to 1/4-inch thickness, flattening each piece.

Combine flour, salt, onion powder, garlic powder, and pepper in a shallow dish. Whisk together buttermilk and egg in a second dish. Add panko breadcrumbs to a third dish.

Dry cutlets with paper towels, and dredge each in the flour mixture on both sides, shaking off any excess. Next dredge tenderloins in the egg-buttermilk mixture, shaking off the excess. Finally, turn cutlets in the bread crumb mixture, pressing down until completely coated. Transfer to a plate and let dry for at least 5 minutes.

Heat oil over medium heat in a 12-inch skillet to between 350 to 375 degrees F (175 to 190 degrees C). Place a couple of breaded cutlets in the skillet, making sure not to crowd, and fry on each side for about 3 minutes, shaking the pan occasionally until cutlets are deep golden brown and crisp. Transfer the cutlets to a wire rack to drain any excess oil. Repeat the procedure with the remaining cutlets.

Spread each roll with mayonnaise then add lettuce, pickle slices, and cutlets.