Mouthwatering pork recipes

Ham & Cheese Puff Pastry


2 sheets puff pastry

¾ lb ham slices

½ lb swiss cheese

1 ½ TBSP mustard (traditional, Dijon, or honey mustard)

1 egg

1 TBSP water

¾ tsp coarse sea salt


Preheat oven to 400'F.

Roll one puff pastry out an even 12×12” square.

Arrange ham slices leaving a 1” border around the edge of the pastry.

Arrange the swiss slices on top of the ham.

Spread the mustard evenly over the cheese.

Place remaining puff pastry on top.

Crimp edges to seal.

In a small bowl, combine the egg and water and beat until smooth.

Brush on top of the pastry evenly and cut vent holes in the pastry.

Bake at 400'F for 25-28 minutes or until the pastry is golden brown and puffed.

Serve warm.

*Serves 9 as a main dish (cut into squares) or 18 as an appetizer (cut into triangles)

Garlic Bacon Cream Smothered Pork Chops


6 strips bacon, chopped to ½-inch pieces

4 – 8 oz. center cut pork loin chops

1 tsp seasoned salt

1 tsp ground black pepper

8 oz package fresh mushrooms, sliced to ¼” thickness

4 garlic cloves, sliced

2 TBSP fresh basil, julienned

(or 1 tsp dried basil leaves, crushed)

6 sprigs of fresh thyme, leaves stripped, chopped (or 1 tsp dried thyme leaves)

3 TBSP butter

1/2 tsp salt

2 TBSP sundried tomatoes, chopped, drained

3 TBSP all purpose flour

1 cup chicken broth

1/2 cup heavy cream


In a large skillet, cook bacon over medium heat until fat is rendered and bacon is cooked. Remove bacon to paper towel lined plate. Reserve bacon drippings in the skillet.

Season pork chops with seasoned salt and pepper. Increase heat to medium high and sear pork chops for 3-4 minutes on each side. Remove pork chops to a plate and set aside. To skillet, add sliced mushrooms and garlic. Add butter. Reduce heat to medium and cook, stirring frequently until mushrooms and garlic are tender. Add sundried tomatoes, stir well. Sprinkle with fresh herbs. Cook on medium heat for about 8-10 minutes, stirring, until mushrooms soften and release juices. Sprinkle 2 tablespoons of flour all over the mushrooms, and stir the flour in on medium heat until absorbed.

Add chicken broth and raise the heat to medium high or high to bring mixture to a boil, constantly stirring. Reduce heat to medium and gently simmer for 1-2 minutes until mixture thickens slightly. Reduce heat to low. Add heavy cream. Stir well.

Return pork chops and bacon to skillet. Cook on low heat, covered, until the pork chops are cooked through to 145F on a digital instant read thermometer.

Garnish with additional fresh herbs, serve warm.

Pork Taco Casserole


1 pound ground pork, browned and drained

1 packet taco seasoning

1/3 cup water

12 oz shaped pasta, cooked to al dente, drained

4 green onions, chopped

1 can black beans

1 can sweet corn kernels

1 can tomatoes and green chilies, drained

1 cup fiesta flavored sour cream

1/4 cup taco sauce

2 cups shredded cheese

Garnish: salsa, sour cream, crushed corn chips or crushed Doritos, fresh cilantro


Brown ground pork, drain, return to pan and add half taco seasoning and water, continue cooking over medium heat until well mixed. To a large mixing bowl add cooked pasta, remaining taco seasoning, green onions, black beans, sweet corn kernels, tomatoes and green chilies, sour cream, taco sauce and one cup of shredded cheese. Stir well. Add to a 9×13 glass baking dish, top with remaining one cup of cheese. Bake at 350 degrees F for 30 minutes until cheese is melted and golden. Let stand 5 minutes then serve warm, garnished with salsa, sour cream, crushed corn chips and fresh chopped cilantro.

Pulled Pork Nachos – 2 Ways



4 lb pork shoulder

1 tsp seasoned salt

½ tsp black pepper

Fiesta Pulled Pork Nachos

1 – 11 oz bag tortilla chips

3 c shredded pork shoulder

½ c black beans

1 – 11 oz can Mexican-style corn

1 packet taco seasoning

¼ c water

3 c shredded cheese

1 c pico de gallo

½ c chopped green onions

½ c sour cream

1 c salsa

1 c guacamole

BBQ Pulled Pork Nachos

1 – 11 oz bag tortilla chips

3 c shredded pork shoulder, warmed up

1 ½ c nacho cheese sauce

¾ c BBQ sauce, divided

½ c chopped bacon (3-4 slices)

½ c chopped red onion

½ c jalapeno slices

½ c chopped green onions


Place pork shoulder in slow cooker.

Sprinkle seasoned salt and pepper evenly over pork shoulder.

Cook on low for 7-8 hours or until pork shreds easily.

Allow to cool until it is easy to handle.

Shred pork.


Preheat oven to 375'F.

Arrange tortilla chips in an even layer on sheet pan.

In a saucepan, combine pulled pork, black beans, taco seasoning, and water.

Bring to a boil and remove from heat.

Add pulled pork mixture in an even layer over the tortilla chips.

Sprinkle cheese overtop of pork and chips.

Bake at 375'F for 10-12 minutes or until cheese is melted.

Remove from oven and garnish with pico de gallo, sour cream, and green onions.

Serve guacamole and salsa on the side.

Serve immediately.

Directions – BBQ Pulled Pork Nachos

In a medium bowl, combine the warm pulled pork and ½ c of the BBQ sauce.

On a sheet pan, arrange tortilla chips in an even layer.

Add pulled pork, nacho cheese sauce, remaining ¼ c BBQ sauce, bacon, red onion, jalapeno, and green onions.

Serve immediately.

Instant Pot Bacon Wrapped Ribs


1 rack Baby Back Ribs

Barbecue rub

1 c vegetable broth

1 lb bacon

1 c barbecue sauce


Remove the thin membrane covering the ribs if still attached

Season ribs with your favorite all-purpose barbecue rub

Place trivet in Instant Pot, add seasoned ribs and vegetable broth

Close lid with pressure vent closed, set to Meat/Stew. Let cook 25 minutes and the use the quick release method

Open lid, remove ribs and cut into individual pieces

Wrap one piece of bacon around each rib, securing each with a toothpick

Place on a greased foil tray on a medium-high heat grill

Grill for 15 minutes, turning the ribs every 5 minutes

Brush with barbeque sauce and cook an additional 5-10 minutes

Remove toothpicks and enjoy!