PRO TIPS FOR
PORK CUTS Use this guide as a reference for key benefits, simple recipes and culinary pro tips for the most popular pork cuts.
CUT
PLANTS
PLANTS
METHOD
TEMPERATURE
160° F ground pork
cabbage, bell pepper, carrots
soy sauce, sesame oil, garlic, ginger
with 3 min rest
green beans, pineapple and juice
maple syrup
with 3 min rest
jalapenos, pickled red onion, pineapple
salsa
with 3 min rest
corn, onions, sweet potatoes
BBQ sauce
Buy More, Save More Purchase a whole pork loin and cut into your own chops to save money.
Freeze for Later Freeze half or the leftover pork loin roast for up to 3-6 months to thaw and reheat for a quick and easy meal.
pressure cook
145° F pork tenderloin
Utilize pre-cut vegetables, canned fruit, frozen vegetables and microwavable whole grains.
air fry
145° F pork loin roast
Pair with Convenience
sauté
145° F pork chop
SHORTCUT
slow cook
Cook Once, Eat Twice Slow cook pork in broth, once fully cooked, split in half to use for two separate meals. Examples: pulled pork sandwiches with BBQ sauce one night, pulled pork tacos the next day.
PLANNING FOR PORK
•
Take inventory of the foods you already have at home before you plan out meals.
•
Lean on sheet pan and one pot meals for less clean up.
•
Utilize convenient options such as pre-cut produce, frozen steamer vegetables and microwavable grains as a quick side or ingredient.
•
Purchase 1-2 fruits and vegetables each to utilize in snacks and meals throughout the week.
•
Cook once, eat twice—when preparing pork, make enough to last several meals.
•
Purchase a whole pork loin and cut into several sets of pork chops and loin roasts to save money.
DID YOU KNOW?
Pork tenderloin is just as lean as boneless skinless chicken breast.
2.5
MILLION CHILDREN
5.7
MILLION ADULTS
meet potassium recommendations daily when pork is on the plate. Pork helps consumers consume more plants!
145° F
with 3 min rest
is the safe internal cooking temperature for whole muscle cuts of pork such as chops, roasts and loins.
3 oz
serving of pork
Rich in: thiamin, riboflavin, niacin, vitamin B6, vitamin B12, selenium, zinc. Good source of: choline, pantothenic acid, phosphorus.
lean and high fat pork fat 110 Both can be described as kokumi,
flavor a Japanese word to describe nuances “rich taste” or “delicious.”
LEARN MORE ABOUT PORK NUTRITION! pork.org/nutrition
© 2025 National Pork Board, Des Moines, Iowa USA. This message funded by America’s Pork Producers and the Pork Checkoff.
SOUTH VILLAGE GRILLE JON HAUMAN
AUTUMN HARVEST
PORK TENDERLOIN INGREDIENTS
INSTRUCTIONS
Herb-Crusted Pork Tenderloin
Butternut Squash Purée
Pork
Squash
5 oz pork tenderloin (trimmed)
3 oz butternut squash, peeled & diced
1. Preheat oven to 400°F 2. Season pork with salt and pepper
1. Boil squash in salted water until tender (10–12 minutes) then drain
1 tsp Dijon mustard 2 tbsp panko breadcrumbs 1 tbsp grated Parmesan 1 tbsp mixed fresh herbs (parsley, thyme, chives), chopped 1 tsp olive oil Salt & black pepper to taste
1 tbsp butter 1 tbsp heavy cream Salt to taste
3. Sear all sides in a hot skillet with olive oil until golden (2–3 min each side) 4. Transfer to oven and roast until internal temp is 140°F, about 6–8 minutes 5. Rest 5 minutes 6. Brush with Dijon 7. Mix panko, Parmesan, and herbs; roll pork in mixture 8. Return to oven or pan for 2–3 minutes until crust is crisp 9. Slice to serve
2. In a small pot, heat butter and cream together 3. Purée squash in a blender, adding cream mixture until smooth 4. Season to taste
INGREDIENTS
INSTRUCTIONS
1 lb chorizo
1.
Dice poblano, red pepper, and onion
2.
Cook chorizo, breaking up pieces to crumbles
3.
Mix diced vegetables, chorizo, cream cheese, and shredded cheese in a mixing bowl
4.
Cut eggroll wrappers into 2x2 inch pieces
1 poblano pepper 1 red pepper 1/2 red onion 1 lb cream cheese 1/2 lb shredded cheddar cheese 12 eggroll wrappers
5.
6.
To fill eggrolls, wet edges of an eggroll wrapper by dipping finger into a warm bowl of water and running it along the edges. Add roughly 1/8 cup of filling to the center. Pull corners of wrapper up over mix and pinch to close
7.
Fry in a high temp oil like vegetable or peanut oil
8.
Make sure rangoons are fully submerged and fryer oil is at 350 degrees
9.
Cook for 6 minutes until rangoons are golden brown
Store in a sealed container with corn starch dusting on the bottom
10. Serve with sauce of your choice (we opt for our house-made Spicy Ranch)
CHORIZO RANGOONS
HIGH BANK DISTILLERY CO. CHARLES CARTER
WORTHINGTON TAVERN ALEX BUECHEL
HEARTH-ROASTED PORK CHOP WITH GLAZED CHERRIES INGREDIENTS Pork 8 oz bone-in pork chop 1 tsp salt 2 tbsp canola oil 1 lb butter 3 garlic cloves 7 sprigs of thyme
Cherry Glaze 1/2 cup balsamic vinegar 1 cup red wine vinegar 1 cup sugar 1 qt of frozen cherries 5 star anise pods
INSTRUCTIONS Guanciale Cherry Jus 3 cups reduced stock 2 oz cherry glaze
1.
Season pork chops with salt
2.
Heat oil in skillet over medium heat
3.
Once oil is hot and shimmering, add pork, cooking for 2-3 minutes until golden brown
4.
In large sauté pan, melt butter over medium heat for 30 minutes until pork is golden brown
1 tbsp canola oil 1/2 cup guanciale, diced brunoise
5.
Add thyme sprigs and garlic cloves to the pan
6.
Strain the garlic and thyme sprigs from the browned butter
7.
Place the seared pork chop on a pan and brush with a generous amount of brown butter
11. Deglaze the pan with red wine and balsamic vinegar, stirring to dissolve the sugar
8.
Place the pan in the oven and bake for 5-6 minutes, turning the pork chop every few minutes
12. Reduce the mixture until it thickens into a glaze
9.
Remove pork out of the oven and allow it to rest for 2 minutes
10. In a saucepan over medium heat, cook the sugar until it begins to caramelize around the edges
13. Place frozen cherries in a metal bowl and pour the warm glaze over them 14. Place the pork chop on the plate and serve with the glazed cherries
INGREDIENTS
INSTRUCTIONS
3 oz cooking oil
1.
Mix 1 egg and 1 tbsp milk together
6.
Dip floured pork into the egg wash, let excess drip off
10. Gently place the breaded pork into the hot oil
2.
Combine breadcrumbs and Parmesan cheese
7.
3.
Lay out pork cutlet, spread out
Put the egg washed pork into the cheese breading and coat evenly
11. Sauté medium high heat until golden brown on the one side
8.
4.
Cover with plastic and gently pound until about 1/4 inch thick
In a medium hot sauté pan, add 2 oz of blended oil
9.
Season the pork loin with salt and pepper
12. Flip the pork when it is golden brown & add 1 more fl. oz. of oil to the pan. Cook until golden brown
5.
Dip into the flour and shake off excess flour
7 oz pork cutlet 1 egg 1 tbsp milk 1 cup flour 1/2 cup gluten free panko breadcrumbs 1/4 cup grated Parmesan Pinch salt & pepper
PORK
SCHNITZEL
101 CRAFT KITCHEN THAD KITTRELL
SPECK ITALIAN EATERY JAY KLEVEN
PORK
MILANESE INGREDIENTS
INSTRUCTIONS
Pork & Brine
Seasoning Mix
1½–2 lbs pork skirt “secreto” cut (substitute: tenderloin or chop)
1 tbsp granulated garlic
1 cup buttermilk
1 tbsp granulated onion
1 tbsp salt
1 tsp dried thyme
1 tbsp sugar
1 tsp dried dill
Dredging Station 1 cup all-purpose flour + corn starch 3 large eggs, beaten 2–3 cups focaccia breadcrumbs
1 tsp toasted fennel seeds, lightly crushed 1/2 tsp chili flake 1½ tsp kosher salt 1 tsp black pepper
1.
Slice pork into portions and pound to 1/4-1/8 inch thickness
5.
Dredge pork in flour, egg, then breadcrumbs
2.
Season lightly and submerge in buttermilk
6.
Let rest 10 minutes to set the crust
3.
Refrigerate 1 hour to overnight
7.
Heat high-heat olive oil over medium high in pan
4.
Prepare 3 bowls with: flour + cornstarch (season with a few teaspoons of the seasoning mix) egg wash, and breadcrumbs (season generously with the remaining mix)
8.
Fry 2–3 minutes per side until deeply golden
9.
Finish in a 375 degree oven for 3–5 minutes if needed
10. Drain on a resting rack
INGREDIENTS
INSTRUCTIONS
1 large piece pork loin (boneless)
1.
Combine all ingredients, except pork loin, in a blender
2.
Cut pork loin into 3 oz pieces
3½ oz achiote 8 oz orange juice 4 oz lime juice
1 tsp pepper 8 laurel leaves 1 tsp salt 1 tsp chicken base
3.
Marinate the pork with the blended ingredients for 1 day
4.
Put the marinated pork in the oven at 350 degrees for 2-3 hours
5.
Remove from oven and serve
3 oz cooking oil
4 oz apple cider vinegar
COCHINITA PIBIL
EL VAQUERO MEXICAN RESTAURANT EFRAÍN QUEZADA
HYDE PARK PRIME STEAKHOUSE JOHN TUTTLE
PORK CHOP WITH CRANBERRY RAISIN CHUTNEY INGREDIENTS
INSTRUCTIONS
14-16 oz pork chop
1. Cook pork chop to desired temperature, season with salt and pepper
4 oz bourbon
2. Cook brown sugar with butter until incorporated
1 oz unsalted butter
3. Deglaze with bourbon; burn off liquor
2 oz brown sugar
4. Add maple syrup, cranberries and raisins and bring to a simmer for 5 minutes
2 cups maple syrup 1 cup dried cranberries 1 cup dried golden raisins Cornstarch slurry, as needed
5. Add slurry (equal parts cornstarch and water) until proper thickness 6. Cook 5-10 minutes 7. Cool down and serve chutney on the chop or on the side
INGREDIENTS 6 oz pulled pork 1/2 cup all-purpose flour 1/2 cup yellow cornmeal 1 tbsp granulated sugar 3/4 tsp kosher salt
INSTRUCTIONS 2 tbsp unsalted butter, melted 1/4 cup canned corn, drained
1.
Combine flour, cornmeal, sugar, and salt
2.
In a separate bowl, mix buttermilk, egg + extra tablespoon of beaten egg, and melted butter
3.
Pour wet ingredients into dry ingredients and stir gently until combined
4 dill pickles 3 oz coleslaw Oil or butter for frying, as needed
2/3 cup buttermilk 1 large egg + 1 tbsp beaten egg
4.
Fold in the drained corn
5.
Cook mixture on nonstick pan in 6 oz (3/4 cup) portions for 3-4 minutes on each side; flip and cook another 2-3 minutes until golden brown
6.
Place dill pickles on each johnny cake and top with pulled pork and cole slaw
7.
Serve and enjoy
PULLED PORK JOHNNY CAKE
MATT & TONY'S KITCHEN + TAVERN TONY WILDMAN
ASTRA ROOFTOP BRANDEN WEIGEL
SMOKED
CRISPY RIBS INGREDIENTS
INSTRUCTIONS
Pork
BBQ Sauce
Nuoc Cham
1.
Rub ribs with mustard and then Rib Rub. Let sit for 24 hours
1 rack baby back pork ribs
1¼ cups ketchup
1 jalapeño
2.
1 tbsp yellow mustard
5 tbsp apple cider vinegar
1 shallot
Wrap ribs in tin foil and cook for 3 ½ hours at 350 degrees
3.
Let cool in fridge
4.
Slice vegetables for Nuoc Cham and let pickle in liquid. Mix in cilantro right before use
Rib Rub 6 tbsp smoked paprika 3 tbsp sugar 1½ tbsp granulated garlic 1 tbsp granulated onion 2½ tbsp New Mexico chili powder 3/4 tbsp salt 1/2 tbsp cayenne 1/2 tbsp cumin 1/2 tbsp mustard powder
1/2 tbsp lemon juice 5 tbsp sugar 1 tbsp New Mexico chili powder 1 tbsp salt 2½ tsp celery seed 1/4 tsp cayenne 1/4 tsp granulated garlic
1 fresno pepper 2 garlic 1 tbsp cilantro 1/2 cup water 1/4 cup maple syrup 1/4 cup fish sauce 1 tbsp lemon juice
To Barbecue 5.
Mix all ingredients
6.
Slice cooked ribs into single-bone sections. Toss in 50/50 mix of potato starch and corn starch. Tap off excess
7.
Deep fry at 350 degrees for 3-4 minutes
8.
Toss in warm BBQ sauce
9.
Garnish ribs with pickled vegetables
10. If you have a small smoker, put dome over ribs and lightly smoke right before serving
INGREDIENTS 14 oz high quality bone-in pork chop (preferred True Story or Niman Ranch) 1 portion crispy potato pavé 3 oz wilted spinach 1½ oz roasted fennel
INSTRUCTIONS 1 tbsp unsalted butter
1.
Season pork chop liberally with kosher salt and white pepper, grill over high heat to desired doneness, ideally on wood grill
2.
Crisp potato on all sides in non-stick skillet in a little oil and season with salt
3 blood orange segments 1 oz blood orange citronette 1/2 oz finishing butter Salt & pepper to taste
SCAN HERE for cooking instructions on Potato Pave, Citronette and Finishing Butter
3.
Sauté fennel in butter, add spinach and cook until warmed through
4.
Place potato pavé on plate, top with the fennel and spinach
5.
Top that with the blood orange segments for garnish
6.
Place pork chop in front, slice off bone and into thin strips if desired
7.
Drizzle finished dish with the blood orange citronette
GRILLED BONE-IN PORK CHOP WITH POTATO PAVÉ, SPINACH, FENNEL, AND CITRONETTE
LINDEY'S BRETT FIFE
AMPERSAND ASIAN SUPPER CLUB JOSHUA COOK
PORK CHASHU STEAMED BUN INGREDIENTS
INSTRUCTIONS
Pork Chashu
Chashu Marinade
2 oz ginger, peeled and sliced
1. Add all ingredients except pork and steamed buns into a sauce pot, bring to a light boil for 20-30 minutes 5. Fill the pan with the chashu marinade, 2. Strain then cool completely submerging the pork belly
2 oz scallions 1 qt water 1 qt sake 2 oz sugar 1 qt mirin 5 lbs pork belly 3 store-bought steamed buns Chili mayo to taste
Pork
1. Season the pork belly with salt on each side
4. Sear the skin side first for 4 minutes, then the other side for 2 minutes
6. Cover with lid or foil, braise at 350 degrees for 3 hours
2. Cut the pork to fit into a large pan
7. Pull the pork out of the oven and let cool for 60 minutes, leaving it to marinate
3. Heat the pan to about a medium-high temperature
8. Put the entire pot into the refrigerator and keep in refrigerator for 12-24 hours
Assembly 1. Fry the pork in soybean oil at 325 degrees in a medium to deep sized pan for 4 minutes (or use an air fryer if preferred) 2. Season with salt 3. While the pork is frying, steam the buns for 4 minutes as well. Best to use a bamboo steamer over a boiling pot of water 4. Carefully open a bun of your choice and place the pork first 5. Drizzle desired amount of chili mayo and garnish with scallions
INGREDIENTS 2-4 thick cut bone-in pork loins (1—1½”)
Brine 1 L water 60 g salt 70 g sugar A handful of aromatics, including garlic, shallots, rosemary, thyme, bay leaves, mustard and coriander seeds
INSTRUCTIONS Maple Glaze
1.
1/2 cup maple syrup 2 tbsp Dijon mustard 1 tsp soy sauce 1 tsp cider vinegar Serve with your favorite sides (ours are butter Shagbark grits, collards, and green tomato chowchow)
2.
To make the brine, combine the ingredients in a pot and simmer. Remove from heat and stir, cool to room temperature, and transfer to the fridge in a container large enough to hold both the brine and the pork. Once chilled, submerge the pork in brine for 2-4 hours, depending on the thickness of the cuts While the pork brines, prepare the maple glaze by whisking the ingredients together until homogeneous
3.
Remove the pork from the brine and pat dry
4.
Cook on a well-seasoned grill over medium heat. Grill for 2 minutes, flip, and glaze. Repeat until both sides have been glazed twice. Depending on the thickness of the pork and the heat of the grill, you may need to finish cooking in the oven (5-10 minutes at 375 degrees). Cook until a thermometer reads 145-150 degrees and rest a few minutes
5.
Let rest for several minutes, then serve
MAPLE GLAZED
PORK LOIN
GENE'S BOBBY MOORE
FROM BASIC
TO BOUJEE. DISCOVER MORE