Coated with a mustard and smoked paprika crust, the roll is seared to golden perfection before baking, resulting in a juicy, aromatic centerpiece perfect for the holiday table or any special meal. Best served with either mashed potatoes, Hasselback potatoes, and roasted sweet potatoes.

Enjoy!

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Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms

This delicious pork loin roll is filled with a rich blend of crispy bacon, mushrooms, sun-dried tomatoes, and bell peppers, enhanced with oregano and white wine.

Course Main Course

Cuisine International

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 9 servings

Author Giorgos Tsoulis

Ingredients

For the Pork Loin Roll:

• 2 kg pork loin opened for rolling
• 1 clove garlic finely chopped
• 2 tbsp mustard

For the Stuffing:

• 200 g bacon
• 1 onion finely chopped
• 300 g white mushrooms sliced
• 1 red bell pepper finely chopped
• 100 ml white wine
• 80 g sun-dried tomatoes finely chopped
• 1 tsp oregano
• Salt
• Pepper
• Olive oil

For the Coating:

• 2 tbsp mustard
• 2 tsp oregano
• 2 tsp smoked paprika
• Olive oil

US Customary – Metric

Instructions

• Preheat the oven to 180° C/356° F, with both top and bottom heat elements.
• Lay the pork loin out on the kitchen top. Using a knife, make small incisions all over the surface. Insert the garlic into these holes to infuse flavor. Brush the entire surface with mustard.
• Heat a skillet over medium heat. Sauté the bacon for 3-4 minutes until crispy. Remove from the pan and set aside.
• In the same skillet, add a little olive oil if needed and sauté the onion for 2-3 minutes. Add the mushrooms, red bell pepper, sun-dried tomatoes, and oregano. Continue cooking for 4-5 minutes.
• Pour in the white wine, season with salt and pepper, and stir well. Return the crispy bacon to the pan. Remove from heat and let the filling cool for 5 minutes. Spread the mixture evenly over the pork loin.
• Roll the pork loin up tightly and secure with kitchen twine.
• Brush the rolled pork loin with olive oil and mustard. Sprinkle with smoked paprika and oregano.
• Heat a large skillet over high heat. Sear the pork loin for 1 minute on each side, until browned.
• Place the roll in a baking tray lined with parchment paper, then cover it with another sheet of parchment paper and aluminum foil. Bake for 1 1/2 hours, then uncover and bake for an additional 20 to 30 minutes.
• Let the roll cool for 10 minutes, remove the twine, cut into portions and serve – either with mash or baked potatoes.

Notes

Chef’s tip: If preferred, it can be wrapped and roasted in parchment paper or a Dutch oven.

Related: Pork Roulade with Prosciutto & Mushrooms
Related: Garlic-Cinnamon Honey Glazed Ham
Related: Honey Glazed Fried Pork Belly with Carrots
Related: Spicy Braised Pork with Prunes, Wine & Cognac
Related: Greek-Style Braised Pork with Orange, Honey, and Peppers

The post Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms appeared first on Chef's Pencil.

In Italy, porchetta is typically served from traditional vans during village festivals, fairs, and outdoor concerts, making it one of the most popular Italian street foods.

You can make porchetta using a single cut of boneless pork belly or shoulder, a mix of fatty belly and lean, tender loin—with the belly skin left on for optimal crispiness—gives you the best of both worlds.

Cook it up and embark on a flavorful journey with Chef Giorgos Tsoulis!

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Porchetta with Apple Sauce

Enjoy this delicious traditional Italian dish made with pork belly that’s rolled and slow-roasted until tender on the inside and crispy on the outside. The pork is seasoned with a mixture of garlic, rosemary, and thyme, and served with apple sauce.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 7 servings

Author Giorgos Tsoulis

Ingredients

• 3 kg pork belly with skin
• 6 tbsp chopped rosemary
• 6 tbsp chopped thyme
• 2 cloves garlic minced
• 2 tsp crushed red pepper flakes
• zest of 1 lemon
• olive oil
• coarse salt
• pepper
• 400 g apple sauce

US Customary – Metric

Instructions

• Preheat the oven to 150°C/300°F, on convection mode.
• In a bowl, combine the rosemary, thyme, garlic, crushed red pepper flakes, lemon zest, salt, and pepper, mixing well with a spoon.
• Place the pork belly on a work surface with the skin side facing up. Using a sharp knife, score the skin vertically, leaving about 1cm (0.4 inches) of space between each cut.
• Drizzle olive oil on both sides of the pork belly and evenly spread the herb mixture over it.
• Roll up the pork belly and tie it securely with kitchen twine.
• Fill a baking tray with water, place a rack on top, and set the pork belly on the rack.
• Cover the tray with parchment paper and aluminum foil, then roast for 2.5 to 3 hours.
• Switch the oven to grill mode, uncover the tray, sprinkle a bit of coarse salt on top, and roast again until the skin is golden and crispy.
• Remove the porchetta from the oven, slice into pieces, and serve with apple sauce.

Notes

Chef’s tip: Sprinkle the skin with coarse salt to draw out moisture and help it crisp up better during cooking.

Related: Most Popular Italian Meat-based Dishes
Related: Pork Roulade with Prosciutto & Mushrooms
Related: Honey Glazed Fried Pork Belly with Carrots
Related: Garlic-Cinnamon Honey Glazed Ham
Related: Pan-Fried Pork Chops with Mushroom Sauce

The post Porchetta with Apple Sauce appeared first on Chef's Pencil.

Juicy, with a crispy crust and a rich filling, it will surely impress your family and guests. This pork roulade features tender pork shoulder rolled with a savory filling of earthy porcini and white mushrooms, fragrant rosemary, thyme, and a hint of cognac. Wrapped in prosciutto, this roast develops a rich, golden crust that pairs beautifully with creamy mashed potatoes, green beans or roasted sweet potatoes.

A pork roulade recipe by Greek celebrity Chef Giorgos Tsoulis that will make your festive dinner unforgettable! Enjoy!

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Pork Roulade with Prosciutto and Mushrooms

This pork roulade with prosciutto and mushrooms is a flavorful centerpiece that combines tender pork shoulder with a filling of earthy porcini and white mushrooms, fresh thyme, rosemary, and a splash of cognac.

Course Main Course

Cuisine International

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 9 servings

Author Giorgos Tsoulis

Ingredients

• 2 kg pork shoulder (neck) opened into a roulade

For the filling:

• 50 g dried porcini mushrooms soaked in 200 ml water for 20 minutes
• 200 g white mushrooms sliced thinly
• 1 onion finely chopped
• 2 cloves garlic finely chopped
• 2 tsp thyme finely chopped
• 50 ml cognac
• 2 tsp rosemary finely chopped
• 10 slices prosciutto (or bacon)
• salt
• pepper
• olive oil

US Customary – Metric

Instructions

• Preheat the oven to 180°C/356°F, using both top and bottom heating elements.
• Drain the dried porcini mushrooms, pat them dry with a paper towel, and chop them finely.
• Heat a pan over medium heat, add a little olive oil, and sauté the onion for 3 minutes. Next, add the sliced white mushrooms, garlic, rosemary, and thyme, and continue to sauté for another 3-4 minutes. Deglaze the pan with the cognac, season with salt and pepper, and let it simmer for an additional 2-3 minutes.
• Lay the pork roulade on a work surface, rub with olive oil, and season with salt and pepper. Spread the mushroom mixture evenly over the surface of the pork. Roll it up tightly and tie it with kitchen twine at 5 points.
• Rub the outside of the roulade with olive oil, and season with additional salt and pepper. Place in a large, preheated skillet over high heat and sear for 1 minute on each side until it gets a nice color.
• Transfer the roulade to a baking tray lined with parchment paper, cover with parchment and aluminum foil, and roast for 1.5 hours. After, remove the cover and roast for an additional 20-30 minutes.
• Let the roulade rest for 10 minutes before removing the twine. Slice into portions and serve with mashed potatoes or roasted potatoes.

Notes

Chef’s tip: If desired, we can wrap the roulade and bake it in parchment paper or in a covered dish.

Related: Garlic-Cinnamon Honey Glazed Ham
Related: Honey Glazed Fried Pork Belly with Carrots
Related: Spicy Braised Pork with Prunes, Wine & Cognac
Related: Greek-Style Braised Pork with Orange, Honey, and Peppers
Related: Pan-Fried Pork Chops with Mushroom Sauce
Related: Stuffed Pork Loin w/ Bacon, Sun-Dried Tomatoes & Mushrooms

The post Pork Roulade with Prosciutto & Mushrooms appeared first on Chef's Pencil.

This stunning recipe by Chef Giorgos Tsoulis invites you on a culinary journey, showcasing a harmonious blend of unique flavors that elevate this dish to new heights.

With its rich, caramelized glaze and the perfect balance of sweetness and spice, this recipe is sure to become one of your favorite holiday hams. The combination of garlic, honey, and aromatic spices not only enhances the natural flavors of the ham but also creates an unforgettable centerpiece for your holiday table.

Enjoy!

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Garlic-Cinnamon Honey Glazed Ham

This Garlic-Cinnamon Honey Glazed Ham recipe by Chef Giorgos Tsoulis features a succulent smoked ham coated in a rich, caramelized glaze made from brown butter, honey, and a blend of aromatic spices. Yummy!

Course Main Course

Cuisine International

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Author Giorgos Tsoulis

Ingredients

• 2.7 kg smoked ham
• 120 g butter at room temperature
• 200 g granulated sugar
• 170 g honey
• 2 tbsp mustard
• ¼ tsp ground cinnamon
• ¼ tsp ground cloves
• 4 cloves garlic crushed

For serving:

• Roasted vegetables of your choice

US Customary – Metric

Instructions

• Preheat the oven to 150°C/300° F, at convection mode.

For the glaze:

• In a small saucepan over medium-low heat, melt the butter until it turns a beautiful golden brown.
• Add the sugar, honey, mustard, cinnamon, cloves, and crushed garlic. Stir well and let it boil for 2 minutes. Set the glaze aside.

For the ham:

• Place the ham on a cutting board and use a sharp knife to create small diamond-shaped cuts on its surface.
• Wrap the ham tightly in aluminum foil and place it on the oven rack, with a tray filled with water underneath to catch the dripping.
• Roast the ham for 30 minutes.
• Remove the ham from the oven, unwrap it, and brush it with one-third of the glaze mixture.
• Increase the oven temperature to 220° C/430° F and roast for an additional 10 minutes. Repeat this glazing process two more times, roasting a total of 30 minutes, until the ham is nicely caramelized.
• Serve the caramelized ham alongside roasted vegetables.

Notes

Chef’s tip: Brush the meat with the glaze every 10 minutes to achieve a beautiful caramelization.

Related: Honey Glazed Fried Pork Belly with Carrots
Related: Spicy Braised Pork with Prunes, Wine & Cognac
Related: Greek-Style Braised Pork with Orange, Honey, and Peppers
Related: Roast Pork Belly with Apple Sauce
Related: Tigania: Greek Pork with Lemon & Mustard Sauce

The post Garlic-Cinnamon Honey Glazed Ham appeared first on Chef's Pencil.

This recipe calls for Florina peppers, a popular variety in Greece. If they’re unavailable at your local market, you can substitute them with red bell peppers.

This fantastic pork recipe by Chef Giorgos Tsoulis is perfect for dinner and an excellent choice for your Christmas table.

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Greek-Style Braised Pork with Orange, Honey, and Peppers

A great pork dish with Mediterranean flavors by Greek celebrity chef Giorgos Tsoulis. Serve this dish with a side of rice, green beans or mashed potatoes.

Course Main Course

Cuisine International

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 2 servings

Author Giorgos Tsoulis

Ingredients

• 500 g pork neck cut into cubes
• 150 g onion cut into vertical slices
• 100 g Florina pepper cut into rings (or red bell peppers)
• 100 g carrot finely chopped
• 1 sprig thyme only the leaves, finely chopped
• 40 g mild mustard
• 60 ml white wine
• 400 ml vegetable broth
• 200 ml orange juice
• 2 oranges cut in half
• 50 g honey
• Salt
• Pepper
• Olive oil

US Customary – Metric

Instructions

• Heat a pot over medium-high heat, add a little olive oil, and sear the pork in batches, browning it well on all sides. Once it takes on a deep color, transfer to a bowl or plate and set aside.
• In the same pot, add the onion, peppers, and carrots, along with some extra olive oil if needed. Sauté for 2-3 minutes.
• Return the pork to the pot, add the thyme and mustard, and cook for 1 more minute.
• Deglaze with white wine and, once the alcohol evaporates, pour in the vegetable broth, orange juice, and add the halved oranges. Season with salt and pepper, then simmer for 40-45 minutes until the meat becomes tender.
• Remove the pot from the heat, stir in the honey, and serve the dish warm.

Notes

Chef’s tip: Add the honey at the end, to prevent it from burning.

Related: Tigania: Greek Pork with Lemon & Mustard Sauce
Related: Braised Pork with Tomato Sauce (Rosto Naxos)
Related: Pork Tenderloin with Porcini and Creamy Polenta
Related: French Pork Stew
Related: Spicy Braised Pork with Prunes, Wine & Cognac

The post Greek-Style Braised Pork with Orange, Honey, and Peppers appeared first on Chef's Pencil.

For a quicker version of this recipe, you can use store-bought wonton wrappers. Enjoy!

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Pork Dumplings with Honey, Soy & Garlic Dipping Sauce

These pork dumplings are super delicious and the dipping sauce is simply to die for.

Course Main Course

Cuisine Chinese, International

Prep Time 45 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours

Servings 64 pieces

Author Razvan Stupar

Ingredients

For the vegetable stuffing:

• 800 g ground pork
• 200 g Napa cabbage
• 1 cm ginger
• 1 garlic clove
• 1 hot pepper
• 60 ml soy sauce

For the dough:

• 600 g all purpose flour
• 420 ml hot water
• 2 g salt

For the dipping sauce:

• 2 tbsp soy sauce
• 1/2 lemon
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1/4 garlic
• 0.5 cm ginger (about 1/4 inch)
• 1 green onion
• 1/2 chili pepper
• 1 tbsp sesame oil

US Customary – Metric

Instructions

• Clean the ginger, garlic and chili and chop finely in a blender with a little soy sauce.
• Blend the cabbage in a blender or on a fine grater and then mix with the minced meat, ginger, garlic and the chili paste and soy sauce.
• For the dough, boil 420 ml (1 3/4 cups) of water and put the flour and salt in a food processor.
• When the water is boiling, start the food processor on low speed and slowly add the water. Gradually increase the speed to maximum, and allow the dough to mix until it all binds together.
• Then take the dough and knead by hand for about 1 minute to make sure it is homogeneous. Shape the dough into a ball and cut into 8 equal pieces.
• Cut each piece of dough into 8 more pieces, then form balls by rolling them between the palms of your hands and then flatten them in your palm.
  
• Shape each piece into a round with a small knife, add about 1 teaspoon of the filling and close the edge in the desired shape. The dumplings can be cooked directly or stored in the freezer.
  
• For storage it's best to first put them in the freezer on a tray, and then once completely frozen, place them into zip lock bags or boxes.
• To cook them, prepare a pan with a lid, heat it well over the stove and add a little oil.
• Add the dumplings to the pan with the bottom down and pour 1 glass of cold water over them, then cover the pan with a lid and let them simmer over medium-high heat until the water has completely evaporated and the dumplings begin to brown.
• For the dipping sauce, chop the ginger, garlic and chili peppers in a blender, then mix it with soy sauce, lemon juice, honey, rice vinegar, and sesame oil and add the chopped green onions.

Notes

Related: Mushroom Consommé with Mushroom Dumplings
Related: Top 25 Japanese Foods You Need to Try Out
Related: 35 Asian Foods You Absolutely Need to Try At Least Once

The post Pork Dumplings with Honey, Soy & Garlic Dipping Sauce appeared first on Chef's Pencil.

1. Honey Glazed Fried Pork Belly with Carrots

Glazing is a culinary technique that adds a glossy, flavorful coating to cooked meat, typically during the final stages of cooking. Our Honey Glazed version is a simple yet remarkable recipe that combines sweet, salty, and savory flavors for a delicious dining experience.

Perfect for a special dinner or a comforting weekday meal, this dish will become a favorite in your culinary repertoire.

2. Roast Pork Belly with Apple Sauce

This classic Sunday roast features a beautifully seasoned, soft and juicy pork belly with crispy skin accompanied by a velvety apple sauce. The twist is in the homemade sauce, which strikes the ideal balance – not too sweet, not too citrusy, but incredibly aromatic and with hints of vanilla.

While the recipe was designed with Kurobuta pork in mind, which has a slight added richness, you can be sure that any type of pork belly will create an equally delectable dish.

3. Swedish Pan-fried Pork Belly with Onion Sauce/ Fläsk med löksås

Embrace this cozy, heartwarming, traditional Swedish recipe that’s great for the cold seasons. The pork is crisped up in butter, becoming almost as crunchy as bacon, and it is served with steamy potatoes and an amazing creamy onion sauce.

A generous spoonful of lingonberry jam makes it even more authentic.

4. Pork Belly With Baked Radish, Carrot Puree and Caramelized Apples

“A bit of effort and a dash of patience makes flavors truly shine.” And that’s certainly true in this case. There are several components to work on in this recipe, but each one serves a purpose and contributes to making this a culinary delight.

While the roast is undeniably the star, it comes to life when paired with the creamy carrot purée, the earthy radishes, the zesty apple cider, and the crispy onion sheets. They bring depth and texture to the dish, making it a well-rounded and satisfying meal.

5. Braised Pork Belly with Chilies

For those who enjoy a bit of a kick (but not too much), we’ve got an awesome recipe. After searing the meat, it is lovingly braised in a mildly spicy yet extremely flavorful sauce, resulting in a succulent, rich, melt-in-your-mouth bite of pork. Presented alongside fragrant steamed jasmine rice, this dish offers an enjoyable balance of heat and flavor that’s sure to please your palate.

6. Swedish Pork Pancake/ Fläskpankaka

What do you get when you combine pancakes and fried pork? That’s right, another Scandinavian classic, a Fläskpankaka. This oven baked pancake has a crispy exterior that gives way to tender, flavorful pork, delivering a gratifying and comforting morsel.

Spread some lingonberry jam or sugar on top and the kids will absolutely love it.

7. Masas de Cerdo Frita (Cuban Fried Pork Chunks)

Cuban cuisine is full of delicious pork recipes, but no other as popular as this one. Juicy fried pork chunks are covered with mojo, a mix of onions, garlic, and sour oranges that provide a taste of true Cuban aromas. It is fresh, zesty, and just so tasty. Plated with sautéed onions and moros y Cristianos (black beans and rice), it is true, customary Caribbean style.

8. Pork Adobo

Creating this beloved Filipino dish is a breeze, and you don’t need to be a professional chef to do it. Our pork adobo recipe delivers the genuine flavors of the Philippines straight to your kitchen. Plus, most of the cooking is handled by the spices (and your oven), making it very, very easy. The hardest part? The anticipation while it broils to perfection.

9. Pomana Porcului: Romanian Pork Stew

Christmas is a special time of year, cherished by many for its festive spirit and heartwarming traditions. It’s also a culinary celebration, where families come together to prepare and share time-honored dishes that have been passed down through generations.

Among these, pomana porcului, or pig’s alms, holds a special place as a traditional Romanian feast, symbolizing abundance, unity, and the joy of sharing good food with loved ones.

10. Pork Belly Burnt Ends

Some say burnt ends are the best way to enjoy pork. Why? Because fat = flavor.

For this recipe, you only need a sweet rub – something with brown sugar, smoked paprika, and chili powder – combined with Jack Daniels BBQ Sauce for a tangy-smoky-spicy aroma. Small tip: baste with a light coating of sauce before smoking, otherwise the meat might char.

11. Homemade Pancetta (Italian Pork Belly)

Homemade authentic pancetta can be a delightful culinary project. You’ll need a bit of patience because the process of curing, seasoning, and drying the pork belly takes a while, but it’s definitely worth it. Plus, you’ll be learning a method that can be applied to other cuts as well.

Whether you’re enriching pasta or soups, or savoring it as an appetizer, homemade pancetta brings the heart and soul of Italian cuisine to your table.

12. Smoked Pork Belly

Who doesn’t love barbecues? Smoked pork belly isn’t just a delicious recipe, it’s also a wonderful reason to host a gathering and an opportunity to bond with friends and family. Fresh air, a cold drink, tasty meat on the grill…sounds like a great afternoon.

13. Instant Pot Braised Pork Belly

When you don’t have hours to invest in slow-cooking, the Instant Pot becomes your trusty assistant, shouldering all the hard work so you can relish a quick and appetizing meal.

Even more, this recipe is Asian inspired, using ingredients such as sake, tamari, and ginger.

14. Bulgogi Pork Belly Bao

Sometimes, you try a new dish and it captivates so much, you are left craving more, determined to master it yourself. This is exactly how this recipe came to be.

Try these fluffy dough balls filled with the most tantalizing marinated pork and find out for yourself. A little warning, though: they’re thoroughly addictive.

15. BÁNH XÈO (Savory Vietnamese Crepes)

These Vietnamese savory crepes have got it all: they’re crispy, tender, and burst with flavors. Turmeric in the batter gives a distinct yellow tone and earthy flavor, and the coconut milk provides a lovely creamy consistency. The filling includes shrimp, mung beans, and beansprouts along with the savory pork belly, all staples in Asian cuisine.

Pair them with the iconic nước mắm dipping sauce, and bánh xèo will become a delectable slice of Vietnamese culture right on your plate.

16. THỊT KHO (Vietnamese Braised Pork and Eggs)

Speaking of Vietnamese classics, here’s another fantastic recipe that embraces the country’s rich culinary heritage. So good is it, it is served for weeknight meals and at special celebrations such as weddings and birthdays.

Thịt kho brings together succulent braised pork, soft eggs, and a unique caramelized sauce, created from a blend of fish sauce and aromatic spices.

17. Glazed Teriyaki Pork Belly Recipe with Jasmine Rice

While this well-known Chinese dish is often a favorite takeout option, making it right at home is surprisingly easy. Once you’ve rendered the fat, cook for a few more minutes to get the pieces crispy, then pour over the sweet and spicy glaze. Plate over steamed jasmine rice, and you’re done!

Enjoy some Chinese food without leaving your home.

18. Pork Belly Ramen

This popular Japanese dish takes on a wonderful twist when homemade. While making your own ramen noodles is an option, the real magic lies in the crispy oven-baked pork belly. Add a delicate, fragrant broth with hints of ginger, soy sauce, and sesame oil, and you’ve got an amazing fusion of flavors.

19. Vietnamese Pork Belly Simply Braised and Caramelised

This recipe proves that authentic Vietnamese cuisine can be both easy to prepare and incredibly tasty. Just brown the pork in a wok and then toss in the rest of the ingredients. While some of the ingredients can be left out or replaced with alternatives, the fish sauce and MSG are a must for they the umami profile.

20. Pasta Carbonara

For Chef Ele Troise, who runs the best Italian restaurant in the Melbourne area, this is a signature dish.

The choice of fettuccine pasta ensures maximum infusion of flavors, as the wide noodles have more surface to embrace the creamy sauce made of fresh eggs, genuine parmesan, and salty pancetta (i.e. Italian pork belly).

21. Spaghetti Amatriciana

Amatriciana pasta, made in the traditional fashion, is a true Italian classic that pays homage to the flavors of Rome. This iconic Italian pasta recipe uses spaghetti, a vibrant tomato sauce, pecorino cheese, pancetta (i.e. Italian pork belly) or the savory touch of guanciale, cured pork cheek.

It originated in the small town of Amatrice and continues to charm pasta lovers worldwide.

When pork belly takes the lead in your recipe, disappointment simply isn’t on the menu. Try any or all of these dishes and you will be convinced.

The post Top 21 Pork Belly Recipes appeared first on Chef's Pencil.

The pork chops are first seasoned with salt and pepper, brushed with a mild mustard, and then baked in vegetable broth flavored with fresh thyme. The pork chops are then glazed with mustard & honey and seared in a grill pan to achieve a perfect golden crust.

Served alongside a delicious apple chutney and creamy mashed potatoes, this is a must-try recipe by Chef Giorgos Tsoulis.

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Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes

Course Main Course

Cuisine Greek, International

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author Giorgos Tsoulis

Ingredients

• 4 large pork chops (bone in)
• 500 ml vegetable broth
• 120 g brown sugar
• 4 sprigs fresh thyme
• 4 tbsp mild mustard
• sea salt flakes
• pepper
• mashed potatoes (optional as a side dish)

For the chutney:

• 750 g red apples chopped
• 350 g brown sugar
• 350 ml apple vinegar
• 250 g blond raisins
• 1 white onion finely chopped
• 1 tsp mild mustard
• 1 tsp ginger powder

For the glaze:

• 100 g honey
• 80 g mild mustard

US Customary – Metric

Instructions

For the chutney:

• Place a saucepan over low heat, pour in all the ingredients, and simmer for 20 minutes, stirring at regular intervals with a spoon until the mixture resembles jam. Once ready, set the chutney aside.

For the pork chops:

• In a rectangular oven pan measuring 35 x 25cm (14 x 10 inch), pour the vegetable broth and thyme.
• Season the chops with salt and pepper, brush them with the mustard, place them in the pan, and sprinkle the sugar over them.
• Bake the chops in a preheated oven at 120°C/250°F for 1 hour.

For the glaze:

• Pour the honey and mustard for the glaze in a bowl and mix with a spoon.
• Once the chops are cooked, brush them with glaze and fry them again in a grill pan over medium heat for 5 minutes on each side.
• Serve the chops with the apple chutney and mashed potatoes.

Enjoy!

Notes

Related: Pan-Fried Pork Chops with Mushroom Sauce
Related: Pan-Fried Pork Chops with Plums & Rosemary
Related: Pork Tenderloin w/ Porcini and Creamy Polenta
Related: Pork Tenderloin with Noodles, Red Curry & Mint
Related: Pork Tenderloin with Mashed Sweet Potatoes & Corn
Related: Tigania: Greek Pork with Lemon & Mustard Sauce

The post Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes appeared first on Chef's Pencil.

Serve the pork chops with French fries, sautéed veggies, green beans or Asian rice.

You can use white or brown mushrooms for this recipe, but feel free to experiment with other types of mushrooms. Enjoy!

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Pan-Fried Pork Chops with Mushroom Sauce

 This recipe can also be made with chicken or beef.

Course Main Course

Cuisine Greek, International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Author Giorgos Tsoulis

Ingredients

• 4 boneless pork chops
• 250 g mushrooms cut into thin slices
• 1 onion cut into thin vertical slices
• 50 g butter
• 2 cloves garlic finely chopped
• 2 tsp dried thyme
• 2 tsp dried oregano
• ½ tsp smoked paprika
• 1 tbs balsamic vinegar
• 2 tbs all-purpose flour
• 360 ml vegetable broth
• 330 ml heavy cream
• salt
• pepper
• olive oil

US Customary – Metric

Instructions

• Grease and season the chops well.
• Place a large pan over medium heat and let it get hot.
• Add the chops and let them sauté well on both sides until they brown.
• Remove the chops and place them aside on a plate.
• In the same pan, add the mushrooms, the onion, and the butter and sauté until the onion is soft.
• Add the garlic, thyme, oregano, paprika, vinegar, and flour and sauté for 3 more minutes.
• Place the chops back in the pan along with the broth, cover with a lid, and simmer over medium-low heat until the steaks are cooked. This will depend on the heat and the size and number of chops.
• Finally, add the heavy cream, simmer for a few more minutes without the lid until the sauce thickens, and serve with French fries, pasta or rice.

Notes

Related: Pan-Fried Pork Chops with Plums & Rosemary
Related: Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
Related: Pork Tenderloin w/ Porcini and Creamy Polenta
Related: Pork Tenderloin with Noodles, Red Curry & Mint
Related: Pork Tenderloin with Mashed Sweet Potatoes & Corn
Related: Tigania: Greek Pork with Lemon & Mustard Sauce

The post Pan-Fried Pork Chops with Mushroom Sauce appeared first on Chef's Pencil.

Your pork chops will be perfectly tender, with a crisp outer layer and a caramelized flavor from the butter and garlic. The plums bring a touch of sweetness, while their tartness balances out the rich taste of the pork.

This dish is perfect for a cozy dinner for two, or for a quick and satisfying weeknight meal. It’s easy to prepare, with a cooking time of just 15 minutes, so you can enjoy a delicious homemade dinner without spending hours in the kitchen. So go ahead and give this pork chop with plums and rosemary recipe a try – you won’t be disappointed!

Bon appetit!

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Pan-fried Pork Chops with Plums and Rosemary

Course Main Course

Cuisine International

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Razvan Stupar

Ingredients

• 300 g pork chops
• 10 plums
• 20 g butter
• 1 garlic clove
• 2-3 sprigs of rosemary

US Customary – Metric

Instructions

• Season the pork chops with salt and pepper and cook in a thick, well heated frying pan with a little butter, garlic and rosemary sprigs.
• Cook the pork chops over medium-high heat for about 4-5 minutes on each side.
  
• Cut the plums in half and remove the stones.
• When the pork chops are half cooked, turn over and add the plum halves to the pan, cooking them on both sides until well done.
  

Enjoy!

Notes

Related: Spicy Braised Pork with Prunes, Wine & Cognac
Related: Honey Glazed Pork Chops with Homemade Apple Chutney & Mashed Potatoes
Related: Pan-Fried Pork Chops with Mushroom Sauce
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Spicy Braised Pork with Prunes, Wine & Cognac

Course Main Course

Cuisine Greek

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 6 servings

Author Giorgos Tsoulis

Ingredients

• 2 kg pork loin cut into large pieces
• 400 g canned chopped tomatoes
• 350 g dried prunes
• 300 ml Greek Mavrodaphne wine (or sweet red Port wine)
• 200 ml vegetable stock
• 100 ml cognac
• 6 allspice berries
• 3 tablespoons honey
• 2 tablespoons tomato paste
• 2 cinnamon sticks
• 2 bay leaves
• 2 cloves of garlic thinly sliced
• 1 teaspoon whole cloves
• 1 kg onions cut into thick slices
• salt
• pepper
• extra virgin olive oil

US Customary – Metric

Instructions

• Preheat the oven to 180° C (356° F) Fan.
• Place a pan over medium heat and let it get very hot. Add some olive oil and the meat in batches. Sear on all sides, until golden brown.
• When ready, transfer to a bowl and set aside.
• Place the same pan back on the heat. Add a little olive oil and the onions. Mix and sauté for 5 minutes, until they caramelize nicely.
• Place the meat, onions and the rest of the ingredients in a clay pot or a dutch oven. Mix, cover the pot with a lid, and bake for 2 ½ hours, until the meat is soft and juicy.
• When ready, serve warm with some mashed potatoes.

Notes

Chef’s tip: If you have time, you can allow the meat to marinate in the wine and spices.

 

Related: Braised Pork with Tomato Sauce (Rosto Naxos, Greece)
Related: Braised Pork Belly with Chilies
Related: Honey Glazed Fried Pork Belly with Carrots
Related: Tigania: Greek Pork with Lemon & Mustard Sauce
Related: Roast Pork Belly with Apple Sauce
Related: French Pork Stew
Related: Greek-Style Braised Pork with Orange, Honey, and Peppers

The post Spicy Braised Pork with Prunes, Wine & Cognac appeared first on Chef's Pencil.

The juicy pork belly and the caramelized carrots perfectly balance each other out in this classic dish. It’s a true meat-lover’s dream come true.

Please find the full recipe below!

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Honey Glazed Fried Pork Belly with Carrots

Course Main Course

Cuisine International

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 5 servings

Author Razvan Stupar

Ingredients

• 1200 g pork belly
• 2 g salt
• 2 g pepper
• 1 tsp honey
• 1 tsp soy sauce
• 80 g carrots
• 60 g butter
• 1 sprig of thyme
• 2 garlic cloves

US Customary – Metric

Instructions

• Season the pork belly on both sides with salt and pepper, wrap in baking paper and aluminum foil, and bake in a tray with a little water for about 1 h 45 at 165 °C (330 °F).
  
• This will ensure the meat will be moist and tender.
  
• Once cooked, place in the refrigerator for a while to make it easier to slice.
  
• In a frying pan, melt the butter with the garlic and thyme. Add the carrots and cook over medium heat for about 8-10 minutes until they start to brown but are still a bit crunchy.
  
• Before serving, slice the pork belly into pieces about 1 cm ( about 1/2 inch) thick and fry on both sides in a hot pan. When they are almost done, take the pan off the heat and add the honey and soy sauce mixture to the pan, glaze the pork pieces and place on a plate before the honey burns.
  

Notes

Related: Roast Pork Belly with Apple Sauce
Related: Pork Belly With Baked Radish, Carrot Puree and Caramelized Apples
Related: Swedish Pan-fried Pork Belly with Onion Sauce
Related: Braised Pork Belly with Chilies
Related: Swedish Pork Pancake
Related: Tigania: Greek Pork with Lemon & Mustard Sauce

The post Honey Glazed Fried Pork Belly with Carrots appeared first on Chef's Pencil.