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Maine Pork Producers Favorite Recipes

Americas Cut Mushroom

4 1 1/2-inch boneless center pork loin chops (America's Cut)
2 tablespoons flour
1 tablespoon butter
4 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces beer

Cooking Directions
Melt butter in heavy skillet over medium-high heat. Lightly flour chops and brown quickly on both sides. Remove. Add mushrooms and thyme to pan and saute for one minute. Return chops to skillet, add beer; bring to boil. Cover and simmer 12-15 minutes.
Serves 4.


Serving Suggestions
Want to dress up your pork chop? This easy mushroom sauce makes a simple pork chop into a great meal. Serve with steamed carrots and egg noodles.
 

"Recipe(s) and photo(s) courtesy of National Pork Board

Almond-Stuffed Pork Chops
 
4 boneless pork loin chops, 1 1/4-inch thick
1 tablespoon butter
1/4 cup chopped almonds
1/4 cup chopped celery
1/4 cup chopped onion
2 tablespoons water
1 teaspoon chicken bouillon granules
1/2 teaspoon dried parsley flakes
1/8 to 1/4 teaspoon almond flavor
2 slices firm white bread, cut into 1/2-inch cubes
1 tablespoon browning and seasoning sauce (optional)
1 tablespoon water (optional)
 

Cooking Directions
For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 tablespoons water, bouillon granules, parsley flakes and almond flavor. Add bread cubes; toss to moisten bread cubes. Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.

Heat oven to 375 degrees F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 degrees F. (check temperature in thickest part of meat), 35-45 minutes. Combine browning and seasoning sauce and 1 tablespoon water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops.


Serves 4.


Serving Suggestions
Basic stuffed chops with almond crunch. Serve with a mixed green salad and sautéed green beans.

"Recipe(s) and photo(s) courtesy of National Pork Board

 

 

 

 

 

 

 

 

 

All-Star Pork Meatballs

 
1 pound ground pork
1 tablespoon onion flakes
3/4 cup crushed corn flakes
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 egg
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon dry mustard

Cooking Directions
Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn
flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry
mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well. Spray
muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin. Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F., until nicely browned and glazed.

Serves 6


Serving Suggestions
Fun for kids to make—and eat, too! These meatballs are oversized and cook easily in the
oven. Scalloped potatoes and buttered green beans make the meal complete.

"Recipe(s) and photo(s) courtesy of National Pork Board

Backyard Barbecue Spareribs
 
2 slabs pork spareribs
1 cup ketchup
1/4 cup Worcestershire sauce
1 1/2 cups cherry cola soft drink
1/4 cup vinegar
2 teaspoons paprika
2 teaspoons chili powder
1 teaspoon ground black pepper
1 medium onion, chopped

Cooking Directions
Prepare a medium-hot banked fire in covered kettle style grill. Cut each slab of ribs between ribs into four pieces. Place rib-side-down over indirect heat and grill for 1 1/4 hours. Meanwhile in a saucepan combine catsup, Worcestershire sauce, cherry cola, vinegar, paprika, chili powder, pepper and onion; simmer 10-15 minutes, stirring occasionally. Brush ribs generously with sauce and continue to cook, about 20-30 minutes, basting and turning often, until ribs are nicely glazed.

Serves 4.


Wine suggestion: Serve with a chilled rose or ice cold beer.


Serving Suggestions
These classically flavored spareribs are good any time year. Serve ribs with corn on the cob, creamy cole slaw and corn muffins.

"Recipe(s) and photo(s) courtesy of National Pork Board

BLT Salad

 
12 slices crisply-cooked bacon
4 cups shredded romaine
16 dried tomato halves: drained if packed in oil, rehydrated if dried
8 ounces fresh mushrooms, thinly sliced
4 tablespoons olive oil
3 tablespoons red wine vinegar
1/8 teaspoon sugar
Salt and pepper, to taste
1/4 cup sliced green onions

Cooking Directions
Coarsely crumble bacon and set aside. In large bowl, toss together romaine, tomatoes and mushrooms. Whisk together olive oil, vinegar, sugar and seasonings; toss with salad mixture and divide evenly among four dinner plates. Top each salad with some bacon and sliced green onion.

Serves 4.

Serving Suggestions
Who says a BLT has to be a sandwich? This pretty salad is a great lunch or light dinner. Serve with cornbread and a tall glass of ice tea.

"Recipe(s) and photo(s) courtesy of National Pork Board

Cheesy Ham and Macaroni
 
1 1.8 oz package white sauce mix
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup cubed American Cheese
1/8 teaspoon ground pepper
7 ounces macaroni, cooked according to directions, drained
1 1/2 cup fully-cooked ham
1 cup frozen green peas

Cooking Directions
Thaw the frozen peas. In a large saucepan stir together white sauce mix and milk.* Following package directions, cook until thickened. Stir in cheese and pepper. Add macaroni, ham and peas and cook, stirring until heated through. Serve hot.
Serves 6


*If you want to make a white sauce from scratch, melt 3 tablespoons butter in a saucepan. Stir in 1/4 cup flour and cook until mixture bubbles. Stir in 2 cups milk and cook, stirring until thickened.
Serves 6.


Serving Suggestions
Become a hero with your kids when you serve this creamy combination of cheese, ham and macaroni. Better yet, invite your kids to help you make it. Serve with apple slices.

"Recipe(s) and photo(s) courtesy of National Pork Board

For more recipes, please visit the National Pork Board