Welcome to the sizzling world of pork! Whether you’re a dedicated carnivore or simply on the hunt for a new culinary adventure, pork offers a delicious array of possibilities that can tantalize taste buds and satisfy cravings.
We are changing up this week’s Value Meals, and bringing you two incredible pork recipes we think you’ll love. Let’s check out this week’s ingredients:
Sheet Pan Pork Chops
Bone-in pork chop savings pack (4 chops)
5 medium yellow potatoes
1 lb. Fresh Asparagus
Shop here for Sheet Pan Pork Chops!
Pulled Pork (Chops) & Cole Slaw
Bone-in pork chops savings pack (4 chops)
1 kit – Dole Cole Slaw
1 package PICS Hamburger Buns
1 Medium Onion, peeled & chopped
Shop here for Pulled Pork (Chops) & Cole Slaw!
Meal 1: Sheet Pan Pork Chops
Essentials:
Sheet pan
Simply Done Aluminum Foil
Cutting board
Chef knife
Large microwavable bowl
From the Pantry:
¾ cup PICS Crumbled Feta or Shredded Parmesan
Garlic Powder
Salt & Pepper,
PICS Vegetable Oil Spray
PICS Extra Virgin Olive Oil
This sheet pan dinner is flexible and flavorful! The key to great sheet pan meals is making sure you know the cooking times for each food, so you can adjust preparation and timing as needed to finish cooking at the same time. We share some hacks and tips here to help you create a delicious meal and get the best value from each ingredient.
Preheat the oven to 400 degrees fahrenheit.
Wash and dry the potatoes, and wash the asparagus, setting them aside on a clean towel to dry.
Dice the potatoes (skins on for extra flavor, texture and fiber!), and place in the microwavable bowl. Toss the potatoes with 1 Tbsp PICS Olive Oil, and 1 tsp of garlic powder, salt and pepper to taste. Microwave on high for 3 – 5 minutes.
(#Hack – “pre-cooking the potatoes ensures they will be done when the rest of the meal is finished, and reduces risk of overcooking the chops and asparagus.)
Line the sheet pan with the foil, and spray the foil with the PICS Vegetable Oil Spray.
Place the 4 chops side-by-side in the center of the pan, leaving some space between each, and leaving two large spaces at each end of the sheet pan.
Remove the potatoes from the microwave and add them to one end of the sheet pan, spreading them out so they cook evenly.
Place the sheet pan in the oven on the top rack, and set the timer for 15 minutes.
Move the asparagus to the cutting board, and cut off the woody ends. You may leave them whole, or cut them into thirds. Place the cut vegetable in a bowl and toss with a tsp of PICS Olive Oil. Place the vegetables and cheese near the stove, and keep the meat thermometer handy.
When the timer is up, remove the sheet pan and place on the stove top. Sprinkle the cheese on the pork chops and asparagus. Return the pan to the oven and set the timer for 8 minutes.
When the timer is up, check the pan – the cheese should be melted and bubbling. Remove the sheet pan and check one of the chops – the temperature should be about 145 degrees. Allow the pan to rest on the stove top, and serve up the potatoes and vegetables, moving the chops last to allow for a few minutes rest.
Enjoy!
Meal 2: Pulled Pork (Chops) & Cole Slaw
Essentials:
1 large slow cooker
Chef knife
Cutting board
From the Pantry:
Kosher salt
Pepper
Onion powder
Optional apple or mandarin orange segments
This flexible recipe is a wonderful, hands-off, one-pot dinner you can start in the early afternoon and finish up in just a few minutes. The light base seasoning is good enough to enjoy as is, or easy to combine with other spices, BBQ sauce, Thai Peanut Sauce, or whatever you like! There won’t be any leftovers!
Combine 1 TBSP each of onion powder, Kosher salt and pepper. Place the first pork chop in the slow cooker and sprinkle the seasoning generously; repeat for each chop. Add the chopped onion to the cooker, on top of and around the chops. Cover and set for 4 hours on low.
An hour before the pork is finished, follow package directions and prepare the coleslaw. Make a great plate – stretch out the slaw, adding flavor and nutrients, by adding some fruit. Peel and chop the apple or mandarin orange (canned, drained mandarins can also be used). Add them into the coleslaw for a fun flavor twist.
When the pork is done, check for temperature – it should be 145 degrees or higher, and fall-apart tender. Use two large forks to shred the pork, allowing the meat to fall into the juices and melted onion, stirring to combine. Use tongs to remove the bones. Toast the buns if you like. Serve it all up and enjoy a great value family meal!
Enjoy!
New Items: Smithfield Marinated Pork
Calling all meat lovers!
Variety is the spice of pork. Smithfield’s selection of slow-marinated and perfectly seasoned Marinated Fresh Pork means a new flavor every time.
Now available at Price Chopper, Smithfield Marinated Fresh Pork features four delicious flavors are easy to prepare any night of the week. Get ready to add Slow Roasted Golden Rotisserie, Roasted Garlic & Herb, Applewood Smoked Bacon and Teriyaki Marinated Pork Loins to your shopping list.
Slow Roasted Golden Rotisserie
Smithfield Marinated Slow Roasted Golden Rotisserie Flavor Fresh Pork Tenderloin is freshly seasoned with pork broth, vinegar, and salt for tenderness and juiciness.
Roasted Garlic & Herb
Smithfield Marinated Roasted Garlic & Herb Fresh Pork Loin Filet is freshly seasoned and marinated with hints of roasted garlic for mouthwatering flavor.
Teriyaki
Smithfield Marinated Teriyaki Fresh Pork Tenderloin features a tender, juicy teriyaki flavor that your whole family will love.
Applewood Smoked Bacon
Smithfield Marinated Applewood Smoked Bacon Fresh Pork Loin Filet is freshly seasoned, marinated and, best of all, topped with real bacon crumbles.
Explore a whole new world of delicious pork recipes. Smithfield Marinated Fresh Pork can be grilled, air fried, baked, sautéd, smoked…the possibilities are endless.
Try these Smithfield recipes for easy meal solutions.
Bacon Weave Pork Loin – featuring Roasted Garlic & Herb Pork Loin
Grilled Pork Tenderloin with Blackberry Sauce and Blackberry Mint Salad – featuring Slow Roasted Golden Rotisserie Pork Tenderloin
Pan Fried Crispy Pork Ramen – featuring Applewood Smoked Bacon Pork Loin
Sweet Teriyaki Pork Lettuce Wraps – featuring Sweet Teriyaki Pork Tenderloin
With all of the great combinations of brines, marinades (wet seasoning), rubs (dry seasoning), mops, glazes and sauces, the options are endless (and often overwhelming!). Here are some quick tips and tricks to ensure your ribs are lip-smackin’ good:
Marinades
Marinades are a great way to add flavor to grilled pork, by enhancing the juiciness and complexity. In addition to using a base of oil (to lock in the flavor and keep food moist), standard marinades include salt, an acid (such as lemon juice, wine, vinegar or citrus) and other flavor-boosting ingredients.
Quick tip: Adding sweet ingredients to the marinade can help form appealing caramelized, crispy coatings on grilled meats, but be careful not to add too many sweet components, since sugars burn quickly.
Rubs
Rubs are blends of spices, herbs and often salt, that are applied to the meat before cooking. Rubs (also referred to as dry marinades) are a great way to form a crust and add flavor to the meat. These blends are rubbed onto food 15-20 minutes before cooking.
Quick tip: Don’t rub the seasonings too hard into the food – it can damage the texture and risk over seasoning. Instead, sprinkle the rub from side to side over the pork from about a foot above. This will help evenly distribute the rub. Pat gently for the seasonings to adhere.
Sauces, Glazes and Spritzes
Often inspired by regions including Memphis, Kansas City or North Carolina, sauces can help define your style of barbecue. Sauces are typically added at the end of cooking time to add an additional layer of flavor and moisture. Favorite bottled sauces are fantastic stand-bys – and also an opportunity to get inspired.
For more tips and tricks, as well as hundreds of finger-lickin’ good rib recipes, visit http://www.porkbeinspired.com.