Pork Recipes

Ultimate Garlic Pork Loin Roast

3 pound boneless pork loin roast
4 cloves garlic, minced
½ teaspoon Kosher salt or sea salt
½ teaspoon paprika
½ teaspoon coarse ground black pepper

Preheat oven to 375 degrees.
Add the pork loin to your baking pan and coat with the garlic on top of the fat cap.
Mix the seasonings in small bowl and rub it on the pork.
Bake 60-75 minutes or until it has reached an internal temperature of 150-160 degrees.
Remove from the oven and let rest for five minutes before serving.
Serves 6
From prep to table 1 hour 5 minutes

2022 01 07 Recipe Picture Garlic Pork Loin Roast

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Grilled Boneless Pork Chops

4 boneless pork chops about ¾” thick
2 tablespoons kosher salt
2 tablespoons dark brown sugar firmly packed
1 ½ tablespoons smoked paprika
1 tablespoon granulated sugar
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon ground dry mustard
½ teaspoon ground cumin
½ teaspoon ground ginger

Preheat grill to medium heat (350 degrees F). Lightly oil grill grate.
Mix rub ingredients together in small bowl. Sprinkle pork chops with rub and massage into meat on both sides. Let chops rest for 5 minutes.
Place chops on grill & grill 6-8 minutes on each side. Remove from grill when pork reaches an internal temperature of 145 degrees. Do not overcook. Pork chop will continue to cook slightly after removing from the grill. Cover with foil, let rest 5-10 minutes before serving.
Serves 4
From prep to table 34 minutes

2021 10 15 Recipe Picture Easy Grilled Boneless Pork Chops

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Orange Smoked Pork Chops

2 Smoked Pork Chops
Orange Marmalade

Preheat oven at 350 degrees F. Place smoked pork chops in heavy oven proof skillet or cast iron pan. Bake for 5 minutes per side.

Spread orange marmalade on top side of chops. Marmalade will cook down and caramelize on top and around it. Bake to internal temperature of 145 degrees.

Remove and serve immediately.

Servings 2
From prep to table 20 minutes

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Smoked Pulled Pork Sandwiches

Smoked Pulled Pork
Brioche Hamburger Buns
Grandma’s Original Cole Slaw
Saddleback BBQ Sauce
Sliced Cheese – your choice

Warm the smoked pulled pork. Toast the brioche hamburger buns. Place the slice of cheese on the bottom bun. Stack the hot smoked pulled pork next, then spoon a layer of cole slaw on the pulled pork. Spread a layer of BBQ sauce on the bun top.
Serve with your favorite salty chip.

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8/12/21 Mert’s Lunch – Sausage Parmesan

equal amounts Mert’s Hot Italian Sausage & Mert’s Sweet Italian Sausage to make 1/3 lb patties
for 4 patties = 21 oz (10.5 oz each flavor)
for 6 patties =2 pounds (1 lb each flavor)
1 jar your favorite pasta sauce (Mert’s crew likes the roasted garlic pasta sauce)
1 8 oz shredded mozzarella cheese
Grated parmesan cheese – to taste
Hamburger buns (optional)

Mix the two flavors of Italian sausage together. Make the desired number of 1/3 pound patties (or smaller or larger – whatever you prefer). Pre-heat a skillet to medium high heat. Cook the patties 4 minutes to a side. Drain grease.
Turn down skillet to medium heat to simmer. Pour pasta sauce over patties – turn over patties, to ensure both sides have pasta sauce on them. Simmer slowly in covered skillet until patties are 145 degrees internal temp. Do not overcook.
Turn down skillet to low. Ensuring that both sides of patties still have sauce on them, sprinkle shredded mozzarella on top side. Then sprinkle grated parmesan on top of that. Cover and slow simmer until cheese is melted.
Serve as a sandwich on a toasted hamburger bun, or serve on a plate with a little more sauce ladled over it and eat it with a fork along with garlic bread or cooked spaghetti.
Mert’s associates eat this both ways – as a sandwich and just plain on a plate with knife and fork. A favorite amongst all of them! Easy and delicious.
Serves the number you desire
From prep to table 20 minutes

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