Some of these pork chop recipes are basic while others are a little different.

Pork chops are a good choice when you are pressed for time. They can be quickly grilled, broiled, or sauteed/pan-fried with little preparation time. Chef-2-Chef Culinary Portal

Many side dishes go well with pork chops. My favorite is mashed sweet potatoes. Cut the raw sweet potatoes in small pieces and they cook in 15-20 minutes.

Here are some easy guidelines which you can incorporate into any of your pork chop recipes:

To saute or pan fry, heat a small amount of oil in a skillet over medium heat. Brown and cook on both sides until done (15-20 minutes, depending on thickness of the chops). Season with salt and pepper, if desired. Do not cover because covering steams and toughens the meat.
TIP: I use a Wire Splatter Screen whenever I saute or pan fry any kind of meat.

To broil, preheat broiler. Broil 3-4 inches from heat. Thick chops will take about 8 minutes per side and thin chops will take about 5 minutes per side. Season with salt and pepper, if desired.

To grill, brush chops with oil and season with salt and pepper. Grill over medium heat until chops are done. Or, eliminate the oil, and brush frequently with barbecue sauce.

To bake or roast, preheat oven to 350 degrees. Season pork chops with salt and pepper and place in a shallow oiled baking pan. Bake for about 15 minutes per side.

To improve pan-fried pork chops…after you remove the chops from the skillet, deglaze the pan with 1/4 cup of either white or red wine; then pour over the chops.

My grandma made the best breaded pork chops I’ve ever eaten. The difference is crushing saltines instead of store bought bread crumbs or cracker meal. The recipe is below.

Grandma’s Breaded Pork Chops
Stuffed Pork Chops
Hot Spicy Pork Chops
Grilled Marinated Pork Chops
Fruity Baked Pork Chops
Pork Chop Casserole
Hot and Spicy Grilled Pork Chops
Spicy Pork Chops with Peaches
Spicy Grilled Pork Chops
Baked Barbecued Pork Chops
Baked Pork Chops with Apples
Slow Cooker Pork Chops and Potatoes in Mustard Sauce

Roast pork is a great choice for busy cooks. Many of these roast pork recipes require less than 15 minutes preparation time. And, if you place the fat side up, basting is not necessary.

I have included roast pork recipes for several cuts of pork…crown roast, loin, fresh ham, shoulder, and tenderloin. In most cases you can use these recipes for all pork roast cuts.

Roast your pork until the internal temperature reaches 160 degrees (medium) or 170 degrees (well-done). Let it rest 10 to 15 minutes before carving; 5 to 10 minutes for a tenderloin. The roast will continue to cook during this resting period.

Leaner cuts of pork (such as tenderloin or center cut boneless loin roasts) should be roasted at a higher temperature (400+) for a shorter period of time to keep the roast from drying out. However, if the roast is stuffed, the stuffing will help keep the roast moist.

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You can follow these guidelines that I use for portion sizes when shopping for pork roasts:

For a bone-in pork roast or ham, I purchase 3/4 to 1 pound per person.
For a boneless roast or ham, I purchase 1/3 to 1/2 pound per person.

Here are two roasting tips I’ve found helpful:

For an unstuffed roast:
When I am unsure of the serving time, I use a purchased roasting bag. If you try this, follow the manufacturer’s directions. By using this method, the meat will not dry out as quickly.

For a stuffed roast:
Cube the bread the night before and let it dry overnight (yes, I think cubed Italian or French style bread is well worth the extra time). I also saute the vegetables and refrigerate overnight.

Stuffed Crown Roast Of Pork
Roast Loin of Pork With Rosemary
Roast Fresh Ham
Roast Stuffed Fresh Ham
Stuffed Roast Pork Shoulder
Barbecued Roast Pork Shoulder
Pork Shoulder Pot Roast
Pork Loin Roast with Crab Apple Glaze
Roast Loin of Pork with Corn Bread Stuffing
Roast Loin of Pork
Marinated Pork Loin Roast
Pineapple-Cherry Roast Pork Loin
Roast Pork Loin with Apple Topping
Roast Pork Tenderloin with Mushroom Stuffing
Roast Pork Tenderloin with Rosemary
Roast Pork Tenderloin with Fennel
Breaded Roast Pork Tenderloin
Pork Tenderloin in Puff Pastry
Slow Cooked Marinated Pork Roast
Slow Cooker Pork Roast with Cranberry
Slow Cooker Curried Pork Shoulder
Slow Cooker Pork Roast with Pineapple Sauce

My pork tenderloin recipes offer great variety. If you want to try something different, check them out.

Pork tenderloin is so versatile and the leanest of all pork cuts. They vary in size from 10 ounces to a pound each. Although it is more expensive than other cuts, there is almost no waste.

Many side dishes go well with these pork tenderloin recipes. If you are pressed for time, serve rice and a green vegetable.

Here is one of my favorite ways to cook pork loin or tenderloin:

–Brown a whole loin or tenderloin on all sides in a small
amount of oil.
–Add to your homemade marinara sauce.
–Simmer for at least an hour.

This works with store bought marinara sauce, too. The meat gets very tender as it simmers in the sauce. To serve, remove the meat from the sauce and slice thin and serve with pasta.

Here are two things to remember when making pork tenderloins:

Bake, roast, and saute tenderloin uncovered. When you use a cover the meat steams and doesn’t brown properly; it will also be less tender if you use a cover.

Since this cut of pork is very lean, roast or bake at a higher temperature for a shorter length of time. The tenderloin will not dry out as much. The exception is for stuffed tenderloin as the stuffing helps keep the meat moist.

Try some of these recipes; I think you will be pleased with the outcome.

Pork Tenderloin with Lemon-Lime Sauce
Pork Tenderloin with Creamy Mustard Sauce
Grilled Pork Tenderloin
Asian Inspired Grilled Pork Tenderloin
Sauteed Pork Tenderloin
Roast Pork Tenderloin with Rosemary
Grilled Marinated Pork Tenderloin Recipe
Roast Pork Tenderloin with Fennel
Breaded Roast Pork Tenderloin
Pork Tenderloin in Puff Pastry
Roast Pork Tenderloin with Mushroom Stuffing

If your slow cooker is hidden away, get it out and try some of these unique slow cooker recipes. The slow cooker is a great appliance for anyone who wants to simplify their busy lives.

Here are some benefits for slow cooking:

Convenience: Set it up in the morning and come home to the delectable aroma of a home cooked meal.

Easy on your budget: Turn inexpensive cuts of meat into moist, tender, yummy meals. Check out my slow cooker recipes for low-cost ideas.

Faster cleanup: One pot cooking that can be served on one plate or bowl.

Healthy: We all need protein and veggies, which is the basis of many slow cooking recipes.

Easy Serving: If you won’t be home to serve your family, put a basket of fresh bread by the cooker and let them serve themselves. No need to worry about your kids using the stove…and your kitchen won’t look like a disaster area.

Helpful for Dieters: Turn your favorite diet recipes into slow cooker recipes. The slow, moist heat will improve the flavor.

Marinated Pork Roast
Pork Roast with Cranberry
Curried Pork Shoulder
Pork Roast with Pineapple Sauce
Candied Spareribs
Spareribs and Sauerkraut
Country Style Spareribs with Orange Sauce
Barbecued Ribs
Stewed Pork
Smoked Pork Shoulder
Pork Stroganoff
Pork and Beef Chili
Oriental Pork Stew
Sweet and Sour Pork
Glazed Baked Ham
Baked Ham
Ham Hocks and Great Northern Beans
Smoked Pork Shoulder
Sausage and Ham Casserole
Pork Chops and Potatoes in Mustard Sauce
Vegetable Soup with Sausage and Bacon
Ham Hocks with Veggies
Lentil Soup with Ham
Lima Bean Soup with Ham

These bacon recipes cover more than sandwiches, salads, or a side dish for eggs. Bacon can enhance the flavor of soups, sauces, etc.

Fry a couple of bacon slices and use the drippings to saute your veggies. This is a great starter for stews, roasts, and many meat or vegetable dishes.

There are several variations of bacon based on what part of the pig it comes from and the processing.

Side Pork is unsliced bacon before it is smoked and cured. Side pork is not readily available in many parts of the country. My grandmother served side pork often for breakfast making a gravy from the drippings.

Salt Pork looks much like slab bacon although it is more fatty. It is cured with salt instead of smoked and is often used for additional flavor in vegetable, soups, and stews.

Fat Back is the same cut as salt pork, but is not processed.

Slab Bacon is bacon that is not sliced. Usually the rind is still intact and should be cut off before cooking.

Canadian Bacon is not really a bacon product. It is more like ham and pre-cooked; use it as you would ham. Or, if you watch your fat intake, subtitute Canadian Bacon in these bacon recipes.

Pancetta is the Italian version of bacon. It is cured with herbs and salt, but not smoked. A little goes a long way and it’s best sliced paper thin. Pancetta is a good substitute in many bacon recipes.

Prosciutto is best described as an Italian ham. It is primarily used in an appetizer meat and must be sliced very thin.

Bacon Cheese Soup
Bacon Corn Chowder
Split Pea Soup with Bacon and Homemade Croutons
Baked Canadian Bacon Recipes
Poached Eggs with Canadian Bacon Sauce
Crustless Canadian Bacon Quiche
Bacon and Caramelized Onion Quiche
Bacon Cheese Tomato Fritta
Bacon Cheese Oven Omelet
Linguine Carbonara with Pancetta or Bacon
Spinach Fettucine with Bacon or Pancetta

These breakfast recipes are not complicated and can be enjoyed any time of the day.

Why not start a new habit in your house? Set aside one morning on the weekend, turn off the television, set the table, and enjoy a meal together. Get that bacon aroma going; it might even get the sleepy-heads out of bed.

Decide on your menu the night before and make sure you have the ingredients in the house.

Bacon and Cheese Oven Omelet
Baked Ham and Cheese Omelet
Baked Sausage Omelet with Sour Cream Sauce
Baked Canadian Bacon
Poached Eggs with Canadian Bacon Sauce
Crustless Canadian Bacon Quiche
Bacon and Caramelized Onion Quiche
Sausage Mushroom Quiche
Sausage and Egg Casserole
Pork Gravy for Biscuits
Baked Breakfast Frittata
Bacon Cheese Tomato Fritta
Breakfast Sausage Burritos

Ham should not be reserved for holidays. These recipes include glaze and sauce recipes as well as recipes for ham steaks.

Then use the leftover ham to make a completely new and different meal. Many of the ham recipes for slow cookers work well with leftover ham.

Hams are available fully-cooked, partially-cooked, and uncooked. Carefully read the directions on the package or ask your butcher for cooking instructions. Here are the guidelines that I use:

Fully-cooked hams:

* bake in 325 degree oven
* meat thermometer should read 140 degrees
* whole ham with bone: 16 to 18 minutes per pound
* half ham with bone: 18 to 24 minutes per pound
* 3 to 4 pound boneless: 28 to 32 minutes per pound

Partially-cooked and uncooked hams:
* bake in 325 degree oven
* meat thermometer should read 160 degrees
* whole ham with bone: 18 to 20 minutes per pound
* half ham with bone: 22 to 25 minutes per pound

Allow the ham to rest 10 to 15 minutes before carving so less juices run out and carving will be easier.

Country Style Baked Ham
Baked Ham with Pineapple and Cherries
Baked Canned Ham
Raisin Sauce for Ham
Honey Glaze for Ham
Applesauce Glaze for Ham
Baked Ham with Sweet Potatoes
Ham and Sweet Potato Casserole
Broiled Orange Glazed Ham Steak
Cranberry Glazed Ham Steaks
Baked Ham Steak
Roast Boston Style Butt
Ham and Vegetables
Spinach with Ham
Slow Cooker Lentil Soup with Ham
Slow Cooker Lima Bean Soup with Ham
Slow Cooker Glazed Baked Ham
Slow Cooker Baked Ham
Slow Cooker Ham Hocks and Great Northern Beans
Slow Cooker Smoked Pork Shoulder
Slow Cooker Sausage and Ham Casserole
Slow Cooker Pork Chops and Potatoes in Mustard Sauce
Slow Cooker Vegetable Soup with Sausage and Bacon
Slow Cooker Ham Hocks with Veggies

If you think spareribs are only for cookouts, check out these sparerib recipes. While nothing is more enjoyable than a family cookout, there are many other ways to enjoy spareribs rain or shine.

There are three different cuts of ribs. In most cases, you can use my sparerib recipes for any of the three cuts. Here is a brief description of the three cuts:

Back Ribs (also known as baby backs), which come from the back of a pig, are the most tender. They are also the most expensive. but have a greater proportion of meat. I prefer racks that are between 1-1/4 and 1-1/2 pounds.

Spareribs, which come from the side of a pig and are the most common. During barbecue season you can often find them on sale. I prefer racks that are about 2 pounds each.

County-Style, which are more meaty and require longer cooking time. They are ideal for baking, roasting, etc.

Helpful Hint: remove the thin membrane on the concave side of sparerib racks; sauce or seasoning cannot penetrate this membrane. The easiest way to remove is to insert a metal spoon under the membrane at one end of the whole rack and gently loosen one corner of the membrane. Then take hold of this corner with a paper towel and gently pull off the membrane.

Although cooking times are included in my sparerib recipes, here are some basic guidelines:

Cooking time guidelines for direct heat methods (grilling, broiling, etc.): 45 to 60 minutes per pound.

Cooking time guidelines for indirect heat methods such as baking: 1-1/2 to 2 hours total cooking time.

Barbecue Sauce
Dry Rub
Hot and Spicy Baked Spareribs
Baked Country Style Ribs
Grilled Spicy Spareribs
Spareribs and Sausages for Pasta
Country Style Spareribs with Sauerkraut
Baked Stuffed Spareribs
Slow Cooker Candied Spareribs
Slow Cooker Spareribs and Sauerkraut
Slow Cooker Country Style Spareribs with Orange Sauce
Slow Cooker Barbecued Ribs