Pork Recipes

  • Pear Ginger Chutney with Pork Chops

    Chutney works well with roasts, pork tenderloin, smoked pork and poultry. This recipe for our Market Meat Department’s tasty pear ginger chutney is sensational spooned over seared center-cut pork chops. Delicious!

  • Salsa Garcia: Pork Chile Verde

    Prepared in a slow cooker, this pork comes out super succulent. Enjoy it with flour or corn tortillas and your favorite toppings. It’s perfect for burritos, too!

  • Blue Bus Cultured Foods: Pork Belly and Kraut-Chi Noodle Bowls

    Andrea Bemis of Dishing up the Dirt created this delicious pork belly noodle bowl recipe, with an inspired dose of flavor from our partner Blue Bus Cultured Foods’ Kraut-Chi, a fermented melding of sauerkraut and kimchi. Yum!

  • Double-Cut Pork Chops with Cola Barbecue Sauce and Sweet Potato Fries

    These thick-cut chops are juicy and delicious and feature a tangy, sweet barbecue sauce made with your favorite cola. Serve with grilled sweet potato fries for an amazing meal.

  • Pork Birria Tacos

    Birria is a meaty stew made with beef, lamb or pork. For this recipe, we’ve chosen delicious and inexpensive pork shoulder, but feel free to use beef chuck roast or other cuts.

  • Peach and Mustard-Glazed Ham

    Take your holiday ham to new heights with this modern, savory-meets-sweet version of an old-fashioned favorite.

  • Brunch Pan Bread with Bacon, Asparagus, Ricotta and Egg

    Loaded with fresh springtime flavors, this pan bread is sure to be a hit with kids and overnight guests. Enjoy for breakfast, brunch and get-togethers.

  • Chorizo and Soft Egg Avocado Toast

    An amazing (and easy) brunch treat! Ripe avocado smashed over warm, toasted artisan bread makes an irresistible foundation for crumbled chorizo sausage, soft boiled eggs, Crema Mexicana and Spanish goat cheese. A wonderful, bright breakfast.

  • Grilled Peach and Apricot, Prosciutto and Goat Cheese Salad

    Grilling brings out the sweetness of peaches and apricots and adds amazing flavor to summer salads. This beautiful mix of flavors really doesn’t need much of a dressing other than a drizzle of olive oil, aged balsamic vinegar and honey – the fruit juices release and do the rest.