Peachy Pork Chops Jezebel

Found in Southern Living Aug 2026 here

1/3 cup apple jelly
1/3 cup pineapple preserves
2 tsp. prepared horseradish
1/2 tsp. dry mustard
2 Tbsp. canola oil
4 (6-oz.) boneless center-cut pork chops (1 inch thick)
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. ground fennel
2 firm-ripe fresh peaches, quartered
1 red onion, cut into 8 wedges
Finely chopped fresh chives

Stir together apple jelly, pineapple preserves, horseradish, and mustard in a bowl until combined. Set aside.
Heat oil in a large cast-iron skillet over medium-high until shimmering. Sprinkle pork chops with salt, pepper, and fennel. Add to skillet; cook, turning occasionally, until golden brown and an instant-read thermometer inserted into center of chops registers 135°F, 8 to 12 minutes. Transfer to a plate (do not wipe skillet clean).
Add peaches and onion to skillet, and reduce heat to medium. Cook, turning occasionally, until browned and slightly softened, about 5 minutes. Stir in 1/4 cup reserved jelly mixture and 2 tablespoons water until peaches and onion are coated in sauce. Nestle pork chops into skillet; cook until warmed through, about 2 minutes. Remove from heat, and garnish with chives. Serve with remaining jelly mixture.  

 

Pioneer Woman Jalapeno Cheddar Corn Dogs

Found in Pioneer Woman magazine Summer 2026 and online here

1 cup self-rising flour
1 cup yellow cornmeal
1/3 cup granulated sugar
1 heaping teaspoon baking powder
1/2 teaspoon seasoning salt
Pinch freshly ground black pepper
1 cup buttermilk
1 large egg, beaten
Vegetable oil, for frying
8 jalapeño Cheddar smoked sausages
Mustard and ketchup, for serving

 

In a bowl, stir together the flour, cornmeal, sugar, baking powder, seasoning salt and black pepper. Add the buttermilk and egg, then stir until smooth. Transfer to a tall glass or mason jar. Set aside.
 

Heat 3 inches vegetable oil to 350 degrees F in a large heavy-bottomed pot over medium heat.
 

Skewer the sausages, going two-thirds of the way through. Set aside.
 

Working in batches of two, dip the first sausage into the batter, rolling it to completely coat. Carefully add to the hot oil, repeating with a second sausage.
 

Fry the corn dogs until golden brown, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Repeat with the remaining sausages.
Serve hot with mustard and ketchup. 

Kentucky Derby Burgoo

Found in SL May 2026 issue here

3 Tbsp. canola oil
1 1/2 lb. pork shoulder, cut into 1 1/2-inch pieces
1 lb. boneless chuck roast, cut into 1 1/2-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
2 cups chopped sweet onion (from 1 large onion)
1 cup chopped red bell pepper (about 1 pepper)
1 cup chopped carrots (from 2 peeled carrots)
1 cup chopped celery (from 3 stalks)
2 Tbsp. finely chopped garlic (from 6 garlic cloves)
4 tsp. kosher salt
2 tsp. smoked paprika
2 dried bay leaves
1 (28-oz.) can crushed tomatoes
1 (15-oz.) can fire-roasted diced tomatoes
1 (10 1/2-oz.) can beef consommé
3 Tbsp. Worcestershire sauce
1 1/2 cups peeled, chopped russet potato (from 1 large potato)
1 1/2 cups frozen baby lima beans (from 1 [15-oz.] bag)
6-8 cups lower-sodium chicken broth, divided
1 cup frozen yellow corn (from 1 [15-oz.] bag)
1 cup frozen cut okra (from 1 [15-oz.] bag)
1 Tbsp. apple cider vinegar
2 tsp. granulated sugar
Chopped fresh flat-leaf parsley

Heat oil in a large (8-quart) Dutch oven over medium-high. Working in batches, add meat, and cook until browned on all sides, 4 to 6 minutes per batch. Transfer browned meat to a plate; set aside.

Reserve 2 tablespoons drippings in Dutch oven; discard remaining drippings. Add onion, bell pepper, carrots, and celery to drippings in Dutch oven; cook over medium-high until beginning to soften, about 6 minutes. Add garlic, salt, smoked paprika, and bay leaves; cook until garlic is fragrant, about 1 minute.

Add browned meat and any accumulated juices to Dutch oven; stir in crushed tomatoes, diced tomatoes, beef consommé, Worcestershire sauce, potato, lima beans, and 6 cups broth. Bring to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until meat is tender, about 1 hour, 45 minutes, adding more broth, 1 cup at a time, for desired thickness.

Stir corn, okra, apple cider vinegar, and sugar into Dutch oven; cook until tender and burgoo is reduced just slightly more, about 30 minutes. Skim off fat, if desired.

Ladle evenly into bowls; garnish with parsley just before serving.  

Glazed Ham (glaze recipes)

Found in Pioneer Woman magazine Spring 2026.

 

12-15# pound fully cooked bone-in ham

whole cloves

Glaze 

 

Preheat oven to 325°. Score the surface of the ham, using a sharp knife, create a diamond patter, about 1/4" deep. Stick the cloves in between the diamonds.

Place the ham on a rack in a large roasting pan, tent it with foil, and bake until warmed through, about 2 hours.

Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and bake until glossy and beginning to caramelize, about 1 hour, brushing with more glaze about every 20 minutes.

Remove the ham from the oven and let it rest 15-20 minutes before carving.

 

Dr Pepper Glaze:

Combine 3c light brown sugar, 1/2c spicy brown mustard, 3 tbsp apple cider vinegar, and 1 12oz can Dr Pepper in a small saucepan. Cook over medium heat, stirring occasionally until thickened, about 15 minutes.

 

Honey Mustard Glaze:

Combine 1/2c dijon mustard, 1/2c honey, and 1/2 tsp black pepper in a medium bowl. 

 

Maple Bourbon Glaze:

Combine 1c dark brown sugar, 1/2c bourbon, 1/2c maple syrup, 1/4c yellow mustard, 2 tsp orange zest, and 1/3c orange juice in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes. 

 

Apricot Glaze:

Combine 1c apricot preserves, 1/4c whole grain mustard, 1/4c light brown sugar, 3 tbsp apple cider vinegar, and 1 tsp ground ginger in a small saucepan. Cook over medium heat, stirring frequently, until thickened, 10-12 minutes.

Tips for cooking ham:

Opt for a bone-in ham. It will have more flavor and better texture than a boneless one.

Spiral cut ham is convenient but the meat can dry out.

Remove your ham from the fridge an hour before baking and bring to room temperature; this helps it heat all the way through.

Tent your ham with foil during the first round of baking. Covering the ham creates steam and helps keep the meat moist.

A sugary glaze can burn easily, so don't add it too early. You should start glazing during the last hour of baking. 

Bacon Wrapped Pork Tenderloin Filets

Found in SL Dec 2024 issue here

 

1 lb. pork tenderloin, patted dry
2 (1 oz. each) slices bacon, halved lengthwise
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. unsalted butter
1/4 cup (2 oz.) bourbon
2 Tbsp. apple cider vinegar
1 Tbsp. unsulphured molasses
1/2 tsp. Dijon mustard
1/2 tsp. chopped fresh rosemary

Preheat oven to 400°F. Cut pork tenderloin into 4 equal portions (about 2 1/2 inches thick). Gently pat down to flatten to about 1 3/4 inches thick. Wrap 1 bacon half around outside edge of each pork filet, securing with a wooden pick. Sprinkle pork evenly with salt and pepper.

Melt butter in a medium (10-inch) cast-iron skillet over medium-high. Add the wrapped pork to skillet, bacon side down. Cook, turning occasionally, until bacon is browned, about 6 minutes. Turn filets cut side down; cook, undisturbed, until browned, about 4 minutes. Flip filets; transfer skillet to oven. Bake in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, 8 to 10 minutes. Remove from skillet, and place on a plate (do not wipe skillet clean); let rest 5 minutes.

Add bourbon to skillet; cook over medium-high about 30 seconds, scraping bottom of skillet to loosen any browned bits. Stir in apple cider vinegar, molasses, and Dijon mustard; cook, stirring often, until slightly thickened, 1 to 2 minutes. Remove from heat; stir in rosemary. Remove and discard wooden picks; return pork to skillet, and spoon sauce over pork. 

 

Hot Ham & Cheese Wreath

Recipe found in Food Network Magazine here

 

2 8-ounce cans refrigerated crescent roll dough
1/4 cup jalapeño jelly
6 oz deli ham, sliced paper thin
3 oz Gruyere cheese, shredded
3 oz pepper jack cheese, shredded
2 jalapeños, thinly sliced

Preheat the oven to 375° F.

Line a large baking sheet or pizza pan with parchment paper or nonstick aluminum foil. Place a 4.5-inch diameter bowl upside down in the center of the baking dish and use it as a guide (it will be the center, empty area of your wreath). Arrange triangular sections of the crescent dough on the parchment in a circle around the bowl with the long points facing outward as the "rays" and the wide bases in the center with the edges overlapping. Brush the jalapeño jelly on the dough. Remove the bowl.
 

In a small bowl, mix the ham, Gruyere and pepper jack, then layer the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that's ok! Top with jalapeño slices all around.
 

Bake, rotating halfway through, until golden, 20 to 25 minutes. Allow to cool slightly before slicing to serve. 

Roast Pork w/ Crackling

Recipe found in SL October 2024 here

1 (5- to 6-lb.) bone-in pork shoulder (Boston butt) with 1/2-inch fat cap
2 tsp. poultry seasoning
1 tsp. rubbed sage
1 tsp. black pepper
2 Tbsp. kosher salt, divided
1 1/2 Tbsp. olive oil
Applesauce or chutney

Preheat oven to 325°F. Lightly coat a roasting rack with cooking spray; place rack inside a roasting pan.

Place pork, fat cap side up, on a cutting board. Using a sharp knife, score fat cap in a crosshatch pattern about 1/4 inch deep at 1-inch intervals. Excluding fat cap, sprinkle pork evenly with poultry seasoning, sage, pepper, and 1 1/2 tablespoons of the kosher salt. Transfer pork, fat cap side up, to prepared roasting rack. Brush fat cap with olive oil, and sprinkle evenly with remaining 1/2 tablespoon salt.

Roast in preheated oven until a thermometer inserted into thickest portion of pork registers 145°F, about 2 hours, 30 minutes. (Do not remove from oven.)

Increase oven temperature to 450°F, and roast until fat cap is crispy and golden brown and a thermometer registers 160°F, about 30 minutes. Remove from oven, and cover with aluminum foil; let stand 20 minutes. Slice as desired; serve with applesauce or chutney. 

 

Skillet Pork Chops w/Caramelized Pears

Recipe in SL October 2024 here

4 (9-oz.) bone-in center-cut pork chops (1 1/4-in. thick)
1 1/2 tsp. kosher salt, plus more to taste
1 1/2 tsp. black pepper
1 1/2 tsp. ground fennel
2 Tbsp. olive oil
3 medium-size (6 oz. each) green Anjou pears, unpeeled, cored, and cut into 1-in. wedges (about 3 cups)
1/3 cup chicken stock
2 Tbsp. pure maple syrup
2 Tbsp. apple cider vinegar
2 tsp. stone-ground mustard
4 (4-in.) thyme sprigs, plus leaves for garnish

Sprinkle pork chops evenly with salt, pepper, and fennel. Let stand at room temperature for 30 minutes.

Heat oil in a 12-inch cast-iron skillet over medium-high. Add pork chops; cook until golden brown, 3 to 5 minutes per side. Transfer to a plate. (Do not wipe skillet clean.)

Add pear slices to skillet, and reduce heat to medium; cook, flipping occasionally, until pear slices are browned and slightly softened, about 6 minutes. Stir in chicken stock, maple syrup, vinegar, mustard, and thyme sprigs. Once simmering, nestle pork chops into skillet, and cook until an instant-read thermometer inserted into thickest portion of meat registers 140°F, 2 to 4 minutes. Transfer pork chops to a plate. Cook sauce until slightly thickened and pear slices are just softened, 2 to 3 minutes; spoon over pork chops. Season with additional salt to taste; garnish with fresh thyme leaves. 

 

All About Hog Jowl

We can only speak from kunekune hog jowl, but never skip getting this back from the butcher. 

If found this article on SL and wanted to save it for future reference.

 

What is hog jowl?

 If you’ve ever wondered why those New Year’s black-eyed peas and collard greens taste so good, it’s because of hog jowl.

Usually a lump of inexpensive meat that comes uncut on the “rind,” wrapped in food film at the pork end of the meat case—hog jowl lends rich flavor to beans, peas, and greens. It tastes a lot like bacon but has a silkier texture.

Hog jowl is the same cut Italians call "guanciale," and who doesn’t love that in their spaghetti carbonara or on a bountiful charcuterie board, thinly sliced to complement pungent cheeses? You also find it in other parts of the country labeled pork cheek (though hogs are larger and older).

What Is Hog Jowl?
Logistically, hog jowl is the cheek of the hog. Typically a tough cut, it’s often smoked and cured and can be used just like bacon or salt pork. Sometimes you can even find jowl bacon at the grocery store, and you should buy it immediately if you do. The cut is known for its rich marbling and tender texture.

Hogs don’t use their jowl muscle much. Consequently, less stress is placed on this cut of meat, lending a silkier texture and sweeter flavor than traditional back bacon. It also has a higher meat-to-fat ratio and is usually attached to a rind of skin, much like pork belly.

The tough rind can be removed, and the hog jowl can be sliced like bacon. Or, for extra flavor, the entire cut can be thrown in a pot of soup, beans, or greens. 
 

How Do You Prepare Hog Jowl?
The humble hog jowl shines as a seasoning agent in dishes like black-eyed peas, collard greens, and cornbread. Typically, you will find it already smoked and cured at the store, but when purchased raw, it can be braised, seared, grilled, or slow-cooked. 

Any Southerner knows bacon is magic for vegetables like Brussels sprouts or in corn medleys like maque choux. Hog jowl amps those dishes up with umami and a more buttery texture. 

A versatile ingredient, hog jowls can replace ham hocks in soups, fried up for breakfast like bacon, and the drippings make a dish of hoppin’ John sing. 

Hog jowls themselves may be high in fat and, therefore, high in calories, notes Carolyn O'Neil, MS, RDN. So use hog jowl in moderation—you only need a few ounces for the whole recipe to add a lot of wonderful flavors to big pots of vegetables, soups, and stews.
 

Why Do We Eat Hog Jowl On New Year’s?
Hog jowls are often utilized as a part of the traditional New Year’s Day feast to ensure health and wealth in the coming year. Pigs have held this symbolic distinction for a long time, dating back to when having a supply of fatty meat meant survival in cold winters.

Pigs also symbolize progress, because they cannot turn their heads to look back without turning their whole body around. They are always moving forward, foraging towards the future, making them the perfect symbol for New Year’s celebrations when we leave our past behind.

The high-fat content and rich flavor of hog jowls signify wealth in the coming year in the American South. In China, jowls are braised or slow-cooked in stews, vegetables, and buns. In Germany, Norway, and Denmark, marzipan pigs decorate tables and are given as gifts to ensure luck in the coming year. In Cuba, a roasted pig seals good fortune ahead, and the bigger the pig, the fatter your wallet. 

So, be a pig this New Year’s, or at least throw some hog jowl in your black-eyed peas and collard greens for prosperity in the coming year.

Is hog jowl expensive?
Hog jowl is usually a budget-friendly cut of meat. It's made from the cheek of a hog and has a flavor similar to bacon, but it's thicker and costs less.
 

Can you freeze pork jowls?
Yes, you can freeze hog jowls. It's best to eat them within five days after preparing them, but if you package them properly, they can be frozen for up to three months.

Slow Cooker Green Chile Pork

Recipe found in Slow Cooker Favorites magazine.

 

2 tbsp vegetable oil

3-4# boneless pork shoulder roast, trimmed and cut into 2" pieces

2 fresh poblano chile peppers, seeded and chopped

1c chopped onion

1c salsa verde

4oz diced green chile peppers

1 tbsp chili powder

2 tsp ground cumin

1 tsp ground coriander

1 tsp dried oregano, crushed

1/4 tsp salt

1/4 tsp black pepper 

rice or tortillas 

 

In a large skillet, heat oil over medium high heat. Add meat, 1/3 at a time and cook until browned. Transfer meat to a 5-6 qt slow cooker.

Add poblano peppers and onion to cooker. In a small bowl combine remaining ingredients, pour over mixture in cooker. Cover and cook on low 8-10 hours or high 4-5 hours.

Using a slotted spoon, transfer meat to mixture to a serving bowl. Shred meat using 2 forks. Skim fat from cooking liquid. Stir enough of the cooking liquid into meat mixture to moisten. 

Serve over rice or in tortillas. 

Pork Dumplings

Found here.

100 (3.5 inch square) wonton wrappers
1 ¾ pounds ground pork
1 tablespoon minced fresh ginger root
4 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
5 cups finely shredded Chinese cabbage

Combine pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage in a large bowl. Stir until well mixed.
Combine all ingredients in a large bowl.
Place 1 heaping teaspoon of pork filling in the center of each wonton wrapper. Moisten edges with water and fold over to form a triangle. Press edges firmly to seal. Keep filled dumplings covered with a damp towel to prevent drying out until ready to cook.
Filling placed in wonton wrapper and sealed with water.
Edges slightly rolled to seal filling inside.
Arrange dumplings in a covered bamboo or metal steamer lined with parchment, making sure they're not touching to prevent them from sticking together; steam over simmering water until pork is cooked through, about 15 minutes.
Pork dumplings placed on a steamer to steam.
Serve hot and enjoy!

Cook’s Note
If you prefer to pan-fry the dumplings: Heat 1 tablespoon oil in a large skillet. Add dumplings and cook until bottoms are golden, then add ½ cup water, cover, and steam until cooked through, about 5 minutes.

Mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, ½ teaspoon sesame oil, and ½ teaspoon sugar for an easy dipping sauce. Add red pepper flakes or Sriracha for heat. 

Benihana Gyoza

We love potstickers (gyoza). Plan to make many and freeze. Makes 30 using 1 tbsp of stuffing.

1 tablespoon Sesame Oil
2 cups chopped Cabbage
1/4 cup chopped Onion
1 clove Garlic chopped
1/4 cup chopped Carrot
1/2 pound Ground Pork
1 Egg
1 tablespoon Vegetable Oil
1 10-ounce package Wonton Wrappers
1/4 cup Water

Instructions

Place a large skillet over medium heat.
Add sesame oil.
When hot, add cabbage, onion, garlic and carrot. Cook, stirring, until cabbage is limp.
Add ground pork and egg. Still stirring, cook until pork is evenly browned and egg is no longer runny.
Transfer mixture to a large plate or bowl.
Wipe out skillet with a paper towel. Set aside.
Lay out all wrappers (or as many as you have room for) on a work surface.
Spoon about 1 tablespoon of the cabbage and pork mixture onto the center of each wrapper.
Fold wrappers in half over filling, sealing edges with moistened fingers.
Add vegetable oil to skillet and place back over medium heat.
When oil is hot, cook gyoza about 1 minute per side, until lightly browned.
Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone.
(Cook all gyoza at once, or cook stages if skillet is not big enough. Wipe out with a paper towel, add more vegetable oil and heat until hot between each stage.)

Pork Egg Roll

Original recipe here on Blog Chef.

50 egg roll wrappers
1 tablespoon cornstarch mixed with ¼ cup of cold water
oil (for frying)

Ground pork mixture:
1# ground pork
1 tbsp soy sauce
1 tsp cornstarch
¼ tsp sugar
ground black pepper

Vegetables:
2 tsp garlic or 2 garlic cloves, minced
½ head of cabbage, shredded
3 carrots, shredded
1 tsp grated fresh ginger
1 tbsp Chinese rice wine
1 tbsp soy sauce
¼ tsp sugar
½ tsp salt
1 tsp sesame oil
ground black pepper

Directions:
In a medium bowl combine ground pork, 1 tablespoon soy sauce, 1 teaspoon cornstarch, ¼ teaspoon sugar. Season with ground black pepper. Allow the mixture to marinate for at least 10 minutes.

Heat a wok or larger skillet to high-heat. Add the pork and stir-fry while breaking up into chunks with a spatula or spoon for 2-3 minutes or until no longer pink. Reduce the heat to medium-low. Push the meat to one side of the pan. Add the garlic, cabbage, carrots and ginger. Stir-fry for 1 minute or until the vegetables are softened. Add the rice wine, 1 tablespoon of soy sauce, ¼ teaspoon of sugar, sesame oil, and season with ground black pepper. Continue to stir-fry for an additional minute. Transfer the pork mixture onto a baking sheet and spread it out evenly to cool. Prop one end of the baking sheet so that it tilts and the moisture can drain to one end of the sheet.

Discard all of the accumulated juices. Dab the pork mixture with paper towels to absorb any remaining water or grease. Lay out an egg-roll wrapper onto a flat surface. Place 1-2 tablespoons of the filling in the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush or the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the egg rolls are used or the filling is gone.

Heat oil in a deep-fryer to 350°. Add egg rolls and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain. *These can also be fried in a wok or deep-skillet in about 2" of oil heated to 350°.

Teriyaki Pork and Vegetables with Noodles

24oz uncooked spaghetti or udon noodles
8 green onions
3 tbsp sesame oil
3 cups thinly sliced red bell pepper or frozen stir fry mix of veggies or pea pods/carrots/vidalia onion/
24-36oz ½" boneless center-cut loin pork chops, cut into strips (also try with chicken, beef, or shrimp)
7oz pkg shiitake mushrooms, sliced
1 cup low sodium teriyaki sauce
2 tsp Thai red chili paste (or to taste)
6 cloves garlic, minced or 6 tbsp jarred minced garlic

Cook pasta or noodles according to pkg instructions. Drain, but reserve ¼ cup cooking liquid. Keep warm.

Remove green tops from onions, thinly slice, set aside. Mince white portions of green onions. Set aside.

Heat oil in large skillet over med-high heat. Add minced onion, garlic, bell peppers, pork, and mushrooms. Saute 3 minutes or until pork is browned.

Combine reserved cooking liquid, teriyaki sauce, and chili paste in a small bowl. Add pasta and sauce to skillet. Toss well to coat.

Stir in sliced green onion tops.