The true translation for this recipe is “fried pork” but “mustard pork” seems more appropriate given its flavor. There are a variety of ways to prepare this dish. Some include mustard, while others do not. This particular version is inspired by a meal we enjoyed at a small taverna, while exploring the southern Peloponnese. It pairs well with rice, potatoes, and vegetables and is relatively simple to prepare. When selecting a cut of meat, be sure to avoid one that is too lean. Boneless ribs work well. Also, choose your favorite mustard for this recipe. We love to use a…
Pork
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Continue ReadingOf the many recipes I’ve learned from my mother-in-law, this braised pork is a definite top contender. Unlike pan seared pork chops, which can easily be overcooked, making them dry and chewy, this recipe is consistently melt-in-your mouth delicious. This is due both to the cooking technique and the cut of meat selected. Just as marbling adds flavor to a good beef steak, a cut of pork that contains some fat will improve flavor and texture. In the case of this recipe, avoid lean loin chops and opt instead for rack chops or collar steaks, which have a slightly higher…
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Continue ReadingThis garlic roasted pork shoulder recipe is so easy, it’s my go-to pork recipe. Not only is the preparation a breeze, it can be cooked in the oven or the slow-cooker, which is a huge perk when you’re looking for a homecooked meal but have a busy day ahead. While my mother-in-law typically uses a pork leg, for this recipe, I like to use pork shoulder, which is a popular cut in North Carolina, the home of pork barbecue. There are numerous pairing possibilities for this garlic roasted pork shoulder. From Greek salad, to tzatziki, rice, mashed potatoes, cooked greens,…