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Apple Sweet & Sour Brats



• Sauerkraut

• Apple, chunked
• Small jar of applesauce • Pepper
• Sliced onion • Cinnamon

1. Drain sauerkraut and wash in a colander with cold water.  Squeeze out water.  Simmer sauerkraut in a pot with a small jar of applesauce and enough apple juice to steam it. 

2. In a sauté pan, brown some sliced onions in butter.  When browned, sprinkle in some brown sugar and raise the heat to high to caramelize the onion.  Add chunks of fresh apple.  Lower the heat and sauté for a few minutes.
3. Add apples and onions to sauerkraut.  Add salt and pepper to taste and sprinkle in a little cinnamon.  Grill brats on an open fire.  Serve sauerkraut on platter topped with grilled brats.

America's Favorite Pork Chops

4 Loin Pork Chops -- 4 servings


• ¾ cup Italian dressing

• 1 tsp Worcestershire sauce

1. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight).   

2. Remove chops from bag, discarding marinade, and grill over a medium-hot fire, turning once, until just done, about 8-15 minutes total cooking time (depending upon thickness of chops).

Carolina Country-Style Ribs

1½-2 lbs boneless Country-Style Ribs -- Makes 2 generous quarts


• 2 quarts cider vinegar

• 1½ Tbsp red pepper flakes
• 6 Tbsp salt • ¼ cup molasses or ½ cup firmly packed brown sugar
• 1 Tbsp cayenne pepper

1. Combine ingredients except pork in a glass bowl.  Add pork ribs to sauce and marinate for at least 4 hours in refrigerator.

2. Remove ribs and heat remaining barbecue sauce to a boil in a saucepan.
3. Prepare medium-hot fire and grill ribs over indirect heat for 4-5 minutes per side, basting occasionally.  Serve remaining sauce with ribs.

Continental Baguette

1 cooked Tenderloin, thinly sliced -- 4 servings


• ½ cup spreadable garlic and herb cheese

• 1 baguette (long, thin French bread), about 24 inches long
• 4 large lettuce leaves • ½ cup fruit chutney or cranberry sauce

1. Cut baguette into 3 equal pieces and cut each lengthwise.

2.  Spread cheese on the bottoms of bread, followed by chutney.
3. Top with slices of tenderloin and lettuce, then tops of bread.

Curried Pork Salad

1 cooked Tenderloin, ½ inch cubes -- 4 servings


• 1 (11 oz) can mandarin oranges, drained, and reserving

• 2 cups cooked rice, room temperature
• 2-3 Tbsp of mandarin juice • ¼ cup diced celery
• ¼ cup chopped green onion • ¼ cup raisins
• ½ cup plain yogurt • ¼ cup low-fat mayonnaise
• 1 Tbsp curry powder • ¼ cup roasted peanuts, coarsely chopped
• ¼ tsp salt

1. In large bowl toss together pork, rice, oranges, celery, onion and raisins.  In small bowl, blend reserved juice, yogurt, mayonnaise, curry powder and salt.

2. Pour dressing over salad; toss gently to coat all ingredients.
3. Place salad in shallow serving bowl, garnish with peanuts.

Heartland Barbecued  Pork Chops

4 Pork Chops, bone-in or boneless, about 1¼ inch thick -- 4 servings


• ½ cup bottled barbecue sauce

• 1 tsp prepared mustard
• cup honey • Dash hot pepper sauce
• 1 Tbsp Worcestershire sauce

1. For sauce, mix all ingredients except pork chops together in a small bowl.

2. Place pork chops over direct heat above medium-hot coals.  Grill chops for about 4-5 minutes, until nicely browned on one side; turn and brush liberally with sauce.  Grill for 4-5 minutes more; turn and brush with more sauce.  Grill for a few minutes more, turning and brushing with sauce.
3. Discard any leftover sauce.  Serve chops immediately.

Pork and Pepperoni Pizza Burgers

1 lb Ground Pork -- 6 servings


• ½ cup chopped pepperoni (2 oz)

• ½ tsp dried oregano leaves
• ½ cup Italian-style dry bread crumbs • 1 cup (4 oz) shredded mozzarella cheese
• ½ cup prepared pizza sauce • 6 sandwich buns

1. In a medium bowl, stir together ground pork, pepperoni, bread crumbs, pizza sauce and oregano.  Shape mixture into 6 patties.

2. Grill or broil burgers for 5 minutes per side or until no longer pink inside.  Place burgers on buns; top each patty with cheese. 

Hot and Spicy Spareribs

3 lb rack of Pork Spareribs -- 3 servings


• 2 Tbsp butter or margarine

• cup firmly packed brown sugar
• 1 medium onion, finely chopped • 2 Tbsp chili powder
• 2 cloves garlic, minced • 1 Tbsp prepared mustard
• 1 (15 oz) can tomato sauce • ½ tsp pepper
• cup cider vinegar

1. Melt butter in a large skillet over low heat; add onion and garlic, and saute until tender. Add remaining ingredients, except ribs, and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.

2. Place ribs on grill, meatiest side down, about 6 inches above low coals or over indirect heat (banked coals). Close grill hood. Cook for 20 minutes; turn. Cook for 45 minutes. Baste with sauce, close grill and cook 10 minutes. Turn ribs, baste and cook 10 minutes more.

Cranberry-Onion Pork Roast

2 lb Boneless Pork LoinRoast -- 4-6 servings


• 1 (16 oz) can whole cranberry sauce

• 1 package (1 oz) dried onion soup mix

1. Season roast with salt and pepper; place over indirect heat on grill.  

2. Stir together cranberry sauce and onion soup mix and heat, covered, in microwave until hot (about one minute). Baste roast with cranberry mixture every 10 minutes until roast is done (internal temperature with a meat thermometer is 155°-160°F), about 30-45 minutes; let roast rest about 5-8 minutes before slicing to serve.
3. Heat any leftover basting mixture to boiling, stir and boil for 5 minutes and serve alongside roast.

Teriyaki-Orange Pork Top Round Roast

1 Pork Top Round Roast, 2-2½  lbs


• cup teriyaki stir-fry sauce

• ¼ cup orange marmalade

1. Heat oven to 400º F.  Line shallow roasting pan with foil for easy cleanup.  Place pork in foil-lined pan.   

2. In small bowl stir together stir-fry sauce and marmalade, brush some over pork.
3. Roast for 45 minutes to 1 hour, brushing with more of the sauce mixture every 20 minutes.

Mustard-Apple Meat Loaf

2 lbs lean Ground Pork -- 4-5 servings with leftovers


• ½ cup applesauce

• 2 Tbsp Dijon-style mustard

• ½ cup dry bread crumbs • Black pepper, to taste
• 1 (1 oz) envelope dry onion soup mix

1. In large mixing bowl, blend together ground pork, applesauce, breadcrumbs, onion soup mix, Dijon-style mustard and black pepper to taste.

2. Turn mixture into loaf pan and bake in 375º F oven for 1 hour 15 minutes, until meat thermometer inserted reads 160º F.  Let loaf rest 10 minutes before slicing to serve. 
3. Optional: Top meat loaf with brown sugar and 2-3 slices bacon 30 minutes before done.

Mediterranean Pasta Salad

¾ lb cooked Peppered Pork Roast, cut into thin strips -- 4 servings


• 1 small cucumber, diced

• 12 oz penne or ziti pasta, cooked & drained

• 1 cup cherry tomatoes, halved • 6 oz crumbled feta cheese
• ½ cup Greek vinaigrette dressing • ½ cup chopped fresh mint leaves

1. In large bowl, gently toss all ingredients with dressing.  Serve on shallow salad bowls or dinner plates.

Hearty Spaghetti with Pork

3 slices Bacon, ¾ lb Ground Pork, ¾ lb bulk Pork Sausage -- 6 servings


• 1 large onion, coarsely chopped

• 2 tsp dried oregano, crushed

• 1 green pepper, seeded and chopped • 1 tsp brown sugar
• 2 cloves garlic, minced • ½ tsp dried basil, crushed
• 1 cup dry red wine • ½ tsp dried thyme
• 3 (14½ oz) Italian-style tomatoes, crushed • 2 bay leaves
• 6 oz can tomato paste • 12 oz spaghetti, cooked & drained

1. In a large skillet cook bacon until crisp. Drain bacon, reserving drippings in skillet. Crumble bacon and set aside.  

2. In reserved drippings cook pork, sausage, onion, green pepper and garlic over medium-high heat until meat is browned and vegetables are tender, stirring occasionally. Drain well.
3. Add wine; bring to boiling. boil for 10 minutes or until liquid is absorbed, stirring occasionally.
4. Stir in the bacon, undrained tomatoes, tomato paste, oregano, brown sugar, basil, thyme and bay leaves.
5. Bring to boiling. Reduce heat and simmer, uncovered, for 1 hour or until of desired consistency.
6. Remove bay leaves. Serve with hot cooked spaghetti.

Quick Pork Fajitas

1 Pork Tenderloin, about a pound, thinly sliced -- 4 servings


• 2-3 Tbsp fajita seasoning or marinade

• ½ onion, sliced
• ½ green pepper, sliced
• 4-6 flour tortillas, warmed

1. In a shallow bowl, toss pork pieces with fajita seasoning.     

2. In large non-stick skillet over medium-high heat, stir-fry pork pieces with onion and green pepper until just tender.
3. Wrap portions in flour tortillas with salsa.

Philly Pork Sandwiches

2 Pork Cube Steaks cut in half, about 1¼ lbs total


• 2 Tbsp garlic pepper

• 4 thin slices Swiss cheese
• 1 Tbsp butter • 4 large sandwich buns
• 1 cup Caramelized Onions*

1. Season steaks on both sides with garlic pepper.   

2. Heat large nonstick skillet over medium-high heat; melt butter and cook pork quickly, browning nicely on both sides, about 4-5 minutes on each side.
3. Serve steaks in buns topped with some Caramelized Onions and slice of cheese.

* Caramelized Onions: Thinly slice 4 cups yellow onions; heat two teaspoons each butter and olive oil in large skillet; add onions and one tablespoon sugar and cook slowly over medium-low heat, stirring occasionally, until onions are a rich golden brown, about 25 minutes.  Onions can be made ahead of time, covered and refrigerated for 2-3 days.  Reheat in microwave or reheat gently in skillet.

Paul Bunyan Burger
2½ lb lean Ground Pork -- 8 servings
• 2 tsp garlic pepper
• 1 tsp hot pepper sauce
• 1 round loaf (24 oz) French or Italian bread, cut in half horizontally
1. In a large bowl, mix together the pork, garlic pepper and hot pepper sauce.  Pat ball of pork mixture into a round that measures about 11 inches (or one inch larger than your bread).
2. Carefully place giant burger over hot coals (place burger on a flat baking sheet for transferring to the grill) and grill for about 10 minutes per side.  Turn the burger over by sliding it onto a baking sheet, using a second baking sheet to help push it on.  Sandwich the burger between two baking sheets, hold them together and invert the patty.  Slide the big burger onto the grill, cooked side up.
3. Slide the burger onto the bottom of the bread loaf, top with top of loaf and cut into wedges to serve.

Autumn Apple Chops

4 Top Loin Pork Chops -- 4 servings

• 1 Tbsp flour
• 2 tsp butter
• ½ sliced onion
• 1 cup apple juice
1. Season flour with a little salt and pepper; lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat.
2. Turn chops. Stir in onion and apple juice; bring to a boil, lower heat, cover and simmer for 7-8 minutes. Serve.

Gingered Chops With Cherry-Orange Sauce

4 Pork Rib Chops, about 8 oz each -- 4 servings


Cherry-Orange Sauce:

• 3 Tbsp lemon juice
• 3 Tbsp chicken broth

• 1 tsp vegetable oil
• ½ cup chopped onion

• 3 Tbsp soy sauce
• 2 tsp grated ginger root

• ½ tsp curry powder
• 2 tsp cornstarch

• 2 tsp dry mustard
• 1 garlic clove, crushed

• ½ cup orange juice
• ½ cup chicken stock

• Dash cayenne pepper

• cup dried cherries

1. Lightly shape ground beef into six ½"-thick patties.  Choose a cooking method.
2. To broil, place patties on rack in broiler pan so surface of beef is 3 to 4" from heat.  Broil 10 to 12 minutes or until centers are no longer pink, turning once.  To pan-broil, place patties in preheated nonstick skillet over medium heat.  Cook 10 to 12 minutes or until centers are no longer pink, turning once.
3. Season with salt and pepper, if desired, after turning.  During last few minutes of cooking, top with cheese, bell peppers and olives to make faces.
4. Serve in lettuce-lined buns.

Company's Coming Pork Roast
2 to 3 lb Boneless Pork Roast -- 4 servings
Glaze: Garnish:
• ½ cup honey mustard • 2 Tbsp butter
• 3 Tbsp prepared horseradish • 2 Tbsp brown sugar
• 2 Tbsp brown sugar • 1 tsp cinnamon


• 2 (26 oz) cans peach halves, drained
1. Heat oven to 350ºF.  Place roast in shallow roasting pan and roast for 45 minutes. 
2. Meanwhile, in small bowl mix together Glaze ingredients. 
3. Place peach halves in shallow baking pan, cut side up.  Sprinkle peaches with combined 2 Tbsp of brown sugar and cinnamon; dot with butter. 
4. Spread Glaze over surface of roast and continue to roast for 20-30 more minutes, until internal temperature, measured with a meat thermometer, reads 155ºF. 
5. Place peaches in oven for 15 minutes to heat through.  Remove roast from oven and let rest 10 minutes. 

6. Slice roast and serve surrounded by peaches.

Country Pork Skillet
4 Boneless Top Loin Pork Chops, diced -- 4 servings
• 1(12 oz) jar pork gravy
• 2 cups frozen mixed vegetables
• 2 Tbsp ketchup
• 8 small red potatoes, diced
1. In large skillet, brown pork cubes.  
2. Stir in gravy, ketchup and potatoes; cover and simmer for 10 minutes.
3. Stir in vegetables; cook for 10-15 minutes longer, until vegetables are tender.

Bacon-Wrapped Pork and Apple Patties

1 lb Lean Ground Pork and 4 slices Bacon -- 4 servings

• ¾ cup quick-cooking rolled oats • cup applesauce
• ½ tsp ground sage • 1 egg, slightly beaten
• ¼ cup minced green onion • ½ tsp salt
• ½ medium onion, cut in small wedges • ¼ tsp pepper
• ¼ tsp dried thyme, crushed • 1 Tbsp olive oil
• 1 large tart green apple, cored and cut in thin wedges
1. In a large bowl combine oats, sage, salt, pepper, and thyme.  Stir in applesauce, egg and green onion; mix well.  Stir in ground pork until well blended. 
2. Form into 4 patties about ¾ to 1-inch thick.  Wrap a bacon strip around each patty; secure with a toothpick.  Grill or broil 4-5 minutes on each side.
3. Meanwhile in a small skillet, cook and stir apples and onions in hot oil until tender.  Sprinkle lightly with salt.  Serve with patties

BLT Burgers

¾ lb Ground Pork and 4 slices Canadian-style Bacon

• ½ tsp black pepper
• 1 tsp garlic powder
• ¼ tsp salt
• 4 lettuce leaves
• 4 tomato slices
• 4 toasted sandwich buns
1. Mix ground pork, pepper, garlic and salt and shape into 4 patties, about ½-inch thick.   
2. Grill or broil for 4 minutes on each side.
3. Place patties on bottom half of toasted sandwich bun.  Layer on Canadian-style bacon, lettuce and tomato.  Top with remaining half of bun.

Cheesy Sausage and Mushroom Pizza

8 oz bulk Italian Sausage, cooked, crumbled and drained -- 4-5 servings

• 1 (10 oz) prepared thin pizza crust (about 12 inches)
• ½ cup pizza sauce
• 2 cups  (8 oz) shredded provolone cheese
• 1 (4 oz) can mushroom pieces, drained
1. Heat oven to 450ºF.  Spread pizza crust evenly with sauce, one cup cheese, sausage, mushroom, and remaining cup of cheese.  Bake directly on oven rack for 10 minutes, or until crust is crisp and cheese is melted.

Smokey Mountain Country Casserole
Favorite Breakfast Sausage and Polish Sausage
• cream of celery or mushroom soup • onion
• red and green pepper • shredded cheese
• Salt and pepper
• boiled noodles
1. Sauté some onions with red and green peppers.  Add salt and pepper to taste.       
2. In a separate sauté pan, brown slices of smoked polish sausage and set aside.  In that same pan, brown and crumble some of your favorite breakfast sausage and set aside.
3. Combine everything (except browned breakfast sausage) with your favorite boiled noodles in a casserole.
4. Mix in a can (or two, depending on quantity) of cream of celery (or mushroom) soup.
5. Sprinkle browned sausage and your favorite shredded cheese on top.  Bake at 350ºF until cheese is browned.

Honey-Orange Glazed Ham
1 (8 lb) fully cooked whole Boneless Ham -- 24 servings
• 1 orange
• 1 cup honey
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
1. Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 Tbsp of the orange juice, the honey, cinnamon and cloves; mix well.
2. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325°F oven for 1½ to 2 hours or until meat thermometer registers 135 to 140°F, basting with the honey glaze during the last 45 minutes of baking. Garnish with the orange peel if desired.

Hot Ham and Pepper Cheese Hoagies

8 ounces Ham, thinly sliced -- 4 servings

• ¼ cup spicy mustard
• 4 oz slices Pepper Jack cheese
• 1 tomato, thinly sliced
• 4 hoagie buns, sliced lengthwise
• ¼ low-fat mayonnaise
• ½ cup shredded lettuce
1. Preheat oven to 350ºF.
2. Spread inside surfaces of buns with mustard and mayonnaise.
3. Layer ham and cheese on bottom halves of buns; top with lettuce and tomato.
4. Top with remaining bun half; wrap hoagies in foil and heat in 350ºF oven until cheese is melted, about 15 minutes.

Winter White Chili

1 lb Lean Ground Pork -- 6 servings

• 1 medium onion, diced • 1 (14 oz) can corn, drained
• 1 Tbsp ground cumin • 1 (14.5 oz) can chicken broth
• 2 tsp chili powder • 1 (4 oz) can diced green chilies
• 1 (16 oz) can white beans, drained
1. In large saucepan, brown pork with onion, stir in cumin and chili powder; stir well.
2. Stir in remaining ingredients; bring to a boil, cover and simmer for 15-20 minutes, until heated through and flavors are blended.




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