Pork recipes
Pork is flavorful, affordable and quick-cooking when you choose the right cuts. This page brings together dinners using pork chops, tenderloin medallions, ground pork, sausage, bacon and ham, from stir-fries and noodle bowls to skillet dinners, tacos and sandwiches. Each recipe takes 20 minutes or less.
33 recipes, quickest first.
10 minCopycatCopycat Din Tai Fung spicy wontons
11 minBacon and egg English muffins
12 minCopycatCopycat Egg McMuffin
13 minItalian grinder subs
13 minPepperoni pizza bagels
15 minFrench bread pizza
15 minMonte Cristo sandwiches
15 minPork larb lettuce cups
15 minProsciutto-wrapped asparagus
16 minBreakfast fried rice with bacon and egg
16 minCuban sandwiches
16 minMicrowave loaded baked potatoes
16 minPizza quesadillas
16 minProsciutto-wrapped dates
16 minSpam musubi
17 minBodega bacon, egg and cheese
17 minCroque monsieur
17 minHot pizza dip
17 minMapo tofu
17 minPork schnitzel with apple slaw
18 minChorizo, potato and egg breakfast tacos
18 minHuevos rotos with chorizo
18 minJalapeño popper dip
18 minSkillet Brussels sprouts with bacon
18 minVietnamese caramel pork rice bowls
19 minBacon-wrapped Sonoran hot dogs
19 minChorizo and butter bean stew
19 minClassic BLT
20 minCopycatCopycat Olive Garden Zuppa Toscana
20 minEggs Benedict with blender hollandaise
20 minLeftover ham and cheese sliders
20 minQuick skillet paella with shrimp and chorizo
20 minSkillet pork al pastor tacos
Thin boneless chops and sliced tenderloin cook in minutes, while ground pork and sausage add big flavor to pastas and rice dishes. The tips cover which cuts can be swapped and how to tell when pork is perfectly cooked, since modern pork can be served with a little blush and still be safe.
Common questions
What temperature should pork be cooked to?
The USDA recommends cooking whole cuts of pork, like chops, tenderloin and roasts, to 145F, followed by a 3-minute rest. At that point the center may still look slightly pink, which is safe. Ground pork and sausages should be cooked to 160F. Use an instant-read thermometer to check.
How do I keep pork chops from getting tough?
Choose chops at least 3/4 inch thick if you can, pat them dry, season well and sear over medium-high heat. Take them off at 145F and let them rest for three minutes. Overcooking is the main cause of tough chops, so a thermometer helps. A quick brine of salt water also keeps them juicier.
Can I use pork tenderloin in quick recipes?
Yes. A whole tenderloin takes too long to roast for a 20-minute dinner, but sliced into medallions about an inch thick and seared, it cooks in a few minutes per side. Thin strips also work in stir-fries. Trim off the silvery membrane, which turns chewy, before slicing.