Pork with Nuoc Cham

Ingredients

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ½ teaspoon sugar
  • 1 small garlic clove, finely chopped
  • 1 tablespoon finely chopped cilantro stems, plus leaves for serving
  • 2 1-inch-thick boneless pork shoulder steaks (about 1 pound each)
  • Kosher salt, freshly ground pepper
  • 2 tablespoons olive oil

Directions

  1. Prepare a grill for medium heat. Whisk lime juice, fish sauce, sugar, and 1 Tbsp. water in a small bowl until sugar is dissolved. Stir in garlic and cilantro stems; set nuoc cham aside.
  2. Place pork on a rimmed baking sheet and season generously on both sides with salt and pepper, then drizzle with oil and turn pork to coat. Grill, turning often and moving around on grill to prevent flare-ups, until lightly charred all over and an instant-read thermometer inserted into the center registers 140° for medium), 12–15 minutes. Transfer meat to a cutting board and let rest 10 minutes before slicing.
  3. Spoon some of nuoc cham over pork and top with cilantro leaves. Serve remaining sauce alongside.

Greek Pork Chops with Squash and Potatoes

Ingredients

  • 4 (1-inch-thick) frenched pork loin chops
  • 1/2 cup fresh lemon juice
  • 4 tablespoons olive oil
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh oregano
  • 1 teaspoon black pepper
  • 3 teaspoons kosher salt, divided
  • 2 medium yellow squash, sliced  1/2 inch thick
  • 1 large zucchini, sliced  1/2 inch thick
  • 1/2 pound small red potatoes, quartered

Grilled Pork Chops With Blueberry Compote

Ingredients

Chops
  • 4 pork chops*
  • 1 C all-natural, unsweetened apple juice
  • 1 Tbsp salt
  • 1 Tbsp olive oil
  • Fresh cracked pepper to taste
Blueberry Compote
  • 1 C medium chopped onions
  • 1 C large peeled and chopped granny smith apples
  • 1 tsp butter
  • 2 tsp minced garlic
  • 1 C all-natural, unsweetened apple juice
  • 2 C fresh blueberries
  • 2 Tbsp balsamic vinegar
  • ¼tsp salt
Polenta
  • 6 C water
  • ¼ tsp salt
  • 1 C cornmeal
  • 2 Tbsp butter
  • Fresh basil for garnish

Pork Chops With Mustard Cream Sauce

Ingredients

  • 2 thick-cut bone-in pork chops
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 2 sprigs thyme
  • 1 bay leaf
  • 3 tablespoons brandy
  • 2 tablespoons dijon mustard
  • 2/3 cup half and half
  • 1 1/2 teaspoon lemon juice
  • Salt, pepper, and sugar to taste
  • Chopped parsley, to garnish

Baked Pork Chop

Ingredients

  • 1 1/2 cups panko
  • 5 tablespoons vegetable oil
  • 3 tablespoons grated Parmesan
  • 2 teaspoons dried Italian seasoning
  • Kosher salt and freshly ground black pepper
  • Four 3/4-inch bone-in pork chops (about 2 1/4 pounds)
  • Lemon wedges, for serving (optional)

Directions

  1. Preheat the oven to 450 degrees F. Combine the panko, oil, Parmesan, Italian seasoning and 3/4 teaspoon each salt and pepper in a large resealable plastic bag. Put the pork chops in a large bowl and toss to coat with 1 tablespoon water. Place the pork chops in the bag and shake well to coat, pressing the breadcrumb mixture firmly into the meat.
  2. Place the pork chops on a wire rack set on a baking sheet and top evenly with any breadcrumbs remaining in the bag. Bake until the breadcrumbs are dark golden and the internal temperature of the chops registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 30 minutes. Serve immediately with lemon wedges, if using.

Honey Sriracha Skillet Pork Chops

Ingredients

  • 1 tablespoon coconut oil (enough to coat the pan–more or less is fine)
  • 4 large pork loin chops
  • Generous pinch black pepper
  • 1 tablespoon good quality honey
  • 1 tablespoon Sriracha

Directions

  1. Preheat oven to 350. Heat coconut oil over medium heat in an oven-proof skillet, preferably cast iron. Season chops with pepper only (I found that salting them made the entire dish taste like salt) and brown in your skillet, about 3-5 minutes per side. You will know pork is ready to be turned when it easily releases from the pan. If you’re having trouble, let it continue to cook. It will release when it’s browned and ready. Add honey and Sriracha.
  2. Transfer skillet to the oven and bake until pork is cooked through and juices run clear, about 15 minutes. Stir around the juices on the bottom of the pan to mix the pork renderings, coconut oil, honey and Sriracha all together. Serve immediately. I suggest spooning a little bit of the extra liquid on top. Leftovers may be refrigerated in an airtight container for 5-7 days.