18 Flavorful Pork Recipes Perfect for Weeknights

Weeknight dinners just got a whole lot tastier! Whether you’re craving juicy chops, tender pulled pork, or sizzling stir-fries, we’ve rounded up 18 mouthwatering pork recipes that are quick, easy, and packed with flavor. From cozy comfort food to fresh seasonal twists, these dishes will shake up your routine without keeping you in the kitchen all night. Ready to dig in? Let’s get cooking!

Garlic Butter Pork Chops

These garlic butter pork chops are juicy, flavorful, and ready in under 30 minutes—perfect for a weeknight dinner that feels a little fancy.

• 4 bone-in pork chops (about 1 inch thick)
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1/2 tsp crushed red pepper flakes (optional)

1. Pat the pork chops dry, then season both sides evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork chops for 4–5 minutes per side, until golden brown and cooked through (145°F internal temperature). Transfer to a plate.
3. Reduce heat to medium and melt 3 tbsp butter in the same skillet. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
4. Return the pork chops to the skillet, spooning the garlic butter over them. Sprinkle with 1 tbsp fresh parsley and 1/2 tsp red pepper flakes (if using). Let rest for 2 minutes before serving.

The rich garlic butter sauce soaks into every bite, turning simple pork chops into something seriously indulgent. Tip: For extra tenderness, let the chops sit at room temperature for 15 minutes before cooking.

Honey Glazed Pork Tenderloin

This sweet and savory pork tenderloin is a weeknight hero—minimal prep, maximum flavor, and a glossy honey glaze that’ll have everyone asking for seconds.

Ingredients

• 1 (1.5 lb) pork tenderloin, trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/3 cup honey
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 cloves garlic, minced

Instructions

1. Preheat oven to 400°F. Pat pork dry and rub with 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.
2. Heat remaining 1 tbsp olive oil in an ovenproof skillet over medium-high. Sear pork on all sides until browned, ~2 minutes per side.
3. Whisk together 1/3 cup honey, 2 tbsp soy sauce, 1 tbsp vinegar, 1 tsp mustard, and minced garlic. Pour half over the pork, reserving the rest.
4. Transfer skillet to oven and roast for 15–18 minutes, until internal temp reaches 145°F. Brush with reserved glaze halfway through.
5. Let rest 5 minutes before slicing. Drizzle with any remaining glaze from the skillet.

The magic here? The glaze caramelizes into a sticky-sweet crust while keeping the pork juicy inside—no fancy techniques required.

Tip: For extra depth, swap regular paprika for smoked. It adds a subtle BBQ-like warmth!

Slow Cooker Pulled Pork

This melt-in-your-mouth pulled pork is the ultimate hands-off dinner—just set it and forget it while your slow cooker works its magic.

Ingredients:

• 4 lb boneless pork shoulder (trimmed of excess fat)
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/2 cup apple cider vinegar
• 1/4 cup brown sugar
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp ground mustard
• 1/2 tsp cayenne pepper (optional)

Instructions:

1. Pat pork shoulder dry with paper towels. Rub with 1 tbsp olive oil.
2. In a small bowl, whisk together 1/4 cup brown sugar, 2 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, 1 tsp black pepper, 1 tsp ground mustard, and 1/2 tsp cayenne (if using). Massage spice mix all over pork.
3. Place pork in slow cooker. Pour 1 cup chicken broth and 1/2 cup apple cider vinegar around (not over) the meat.
4. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork shreds easily with a fork.
5. Transfer pork to a cutting board. Shred with two forks, discarding any large fat pieces. Skim fat from cooking liquid, then mix some liquid back into pork for moisture.

The tangy vinegar cuts through the richness of the pork, while the slow cooking keeps every bite impossibly juicy. Pile it high on buns or tacos—it’s even better the next day!

Tip: For crispy edges, spread shredded pork on a baking sheet and broil for 3–5 minutes before serving.

Spicy Pork Stir-Fry

This quick and fiery stir-fry packs a punch with tender pork, crisp veggies, and a glossy, spicy-sweet sauce—perfect for shaking up your weeknight dinner routine.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha (adjust to taste)
• 1 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the pork and cook for 3–4 minutes until browned. Transfer to a plate.
2. Add the remaining 1 tbsp vegetable oil to the skillet. Toss in the bell pepper and broccoli; stir-fry for 3 minutes until crisp-tender.
3. Push veggies to one side, then add the garlic and ginger to the empty space. Cook for 30 seconds until fragrant.
4. Return the pork to the skillet. Pour in the 3 tbsp soy sauce, 2 tbsp honey, and 1 tbsp sriracha. Toss everything together and cook for 1–2 minutes until the sauce thickens and coats the ingredients.
5. Drizzle with 1 tsp sesame oil and garnish with green onions.

The magic here? The honey caramelizes slightly in the hot pan, balancing the heat with a sticky-sweet glaze that clings to every bite.

Tip: For extra crunch, sprinkle with toasted sesame seeds just before serving.

Pork and Pineapple Skewers

These sweet and savory skewers are a guaranteed crowd-pleaser, with juicy pork and caramelized pineapple coming together in every bite.

Ingredients:

• 1.5 lbs pork tenderloin, cut into 1-inch cubes
• 2 cups fresh pineapple chunks (1-inch pieces)
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 8–10 wooden skewers, soaked in water for 30 minutes

Instructions:

1. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp smoked paprika, and 1/2 tsp black pepper. Add pork cubes and toss to coat. Marinate for at least 20 minutes (or up to 2 hours).
2. Thread pork and pineapple chunks alternately onto skewers, leaving a small space between pieces.
3. Preheat grill or grill pan to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until pork reaches 145°F internally and pineapple is lightly charred.

The smoky-sweet glaze clings perfectly to the tender pork, while the pineapple caramelizes into juicy pockets of brightness—no dipping sauce needed!

Tip: For extra flavor, brush skewers with reserved marinade during the first 2 minutes of grilling (discard any remaining marinade after).

Crispy Pork Belly with Apple Compote

This dish is the perfect balance of rich, crackling pork and sweet-tart apples—a showstopper that’s easier to make than it looks!

Ingredients

• 2 lbs pork belly, skin scored
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp olive oil
• 3 medium apples (like Granny Smith), peeled and diced
• 1/4 cup brown sugar
• 2 tbsp apple cider vinegar
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves

Instructions

1. Prep the pork: Pat pork belly dry, then rub with 1 tbsp kosher salt and 1 tsp black pepper. Let sit at room temp for 30 minutes.
2. Roast: Preheat oven to 400°F. Place pork on a rack in a baking dish, skin side up. Drizzle with 1 tbsp olive oil. Roast for 1 hour, then reduce heat to 325°F and cook for another 1.5 hours until tender.
3. Crisp the skin: Increase oven to 450°F. Roast pork for 15–20 minutes until skin blisters and crackles. Rest 10 minutes before slicing.
4. Make compote: While pork rests, combine diced apples, 1/4 cup brown sugar, 2 tbsp apple cider vinegar, 1/2 tsp cinnamon, and 1/4 tsp ground cloves in a saucepan. Simmer over medium-low heat for 10 minutes, stirring occasionally, until apples soften but hold their shape.

The magic here? The pork’s shattering crisp skin against the velvety compote—it’s a textural dream.

Tip: For extra-crispy skin, pat it dry again right before the final high-heat blast.

Pork Carnitas Tacos

These tender, crispy-edged carnitas are slow-cooked to perfection, then finished under the broiler for irresistible texture—pile them into warm tortillas with all the fixings for taco night done right.

Ingredients

• 3 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 4 cloves garlic, minced
• 1 orange, juiced
• 1/4 cup vegetable oil
• 12 corn tortillas, warmed
• To serve: diced onion, fresh cilantro, lime wedges

Instructions

1. Preheat oven to 325°F. In a large Dutch oven, toss pork with 1 tbsp kosher salt, 1 tsp black pepper, 1 tbsp cumin, 2 tsp oregano, 1 tsp smoked paprika, and minced garlic until evenly coated.
2. Pour orange juice and 1/4 cup vegetable oil over pork. Cover and bake for 2.5 hours until meat shreds easily with a fork.
3. Transfer pork to a baking sheet, shred with forks, and broil on high for 3–5 minutes until edges crisp up.
4. Serve carnitas in warm tortillas with onion, cilantro, and lime.

The magic here? Slow-roasting the pork in its own juices with citrus keeps it succulent, while the quick broil adds those craveable crispy bits.

Tip: Save the flavorful cooking liquid to drizzle over tacos or stir into rice!

Pork and Mushroom Risotto

This cozy risotto combines tender pork and earthy mushrooms for a rich, restaurant-worthy dish that’s surprisingly simple to make at home.

Ingredients:

• 1 lb pork tenderloin, cut into ½-inch cubes
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups chicken stock, warmed
• ½ cup dry white wine
• 3 tbsp unsalted butter, divided
• 2 tbsp olive oil
• ½ cup grated Parmesan cheese
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp butter and 1 tbsp olive oil in a large Dutch oven over medium-high. Add pork, ½ tsp salt, and ¼ tsp pepper; cook 4–5 minutes until browned. Transfer to a plate.
2. Add remaining 1 tbsp olive oil to the pot. Sauté mushrooms 5 minutes until golden. Add onion and garlic; cook 2 minutes until soft.
3. Stir in Arborio rice, coating with oil. Pour in white wine, scraping up browned bits. Simmer 2 minutes until mostly absorbed.
4. Add warm stock ½ cup at a time, stirring frequently until absorbed before adding more (20–25 minutes total). Rice should be al dente with a creamy texture.
5. Return pork to the pot. Stir in remaining 2 tbsp butter, Parmesan, ½ tsp salt, and ¼ tsp pepper. Garnish with parsley.

The secret? Browning the pork first builds deep flavor, while the mushrooms add a meaty bite that makes this risotto feel extra luxurious.

Tip: Keep stock warm in a saucepan—adding cold liquid slows cooking and makes rice gummy.

BBQ Pork Ribs

These tender, smoky ribs are worth the wait—slow-cooked to perfection and slathered in a sticky-sweet glaze that’ll have everyone licking their fingers.

Ingredients:

• 1 rack (about 3 lbs) baby back pork ribs
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Preheat oven to 300°F. Remove the membrane from the back of the ribs and pat dry with paper towels.
2. In a bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub evenly over both sides of the ribs.
3. Wrap ribs tightly in foil and bake meat-side down for 2.5 hours until fork-tender.
4. Whisk together 1 cup BBQ sauce, 2 tbsp apple cider vinegar, and 1 tbsp honey. Unwrap ribs, brush glaze generously over both sides, and broil on high for 3–5 minutes until caramelized.

The magic here? Wrapping the ribs in foil locks in moisture while baking, then a quick broil gives them that irresistible charred-edge finish.

Tip: Let the ribs rest for 10 minutes after broiling—this helps the juices redistribute for maximum tenderness.

Pork Schnitzel with Lemon Butter Sauce

Crispy, golden pork schnitzel gets a bright upgrade with a tangy lemon butter sauce—it’s a weeknight winner that feels fancy without the fuss.

Ingredients

• 4 boneless pork chops (about 1/2 inch thick)
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 cup unsalted butter, divided
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions

1. Pound pork chops to 1/4-inch thickness between plastic wrap. Pat dry with paper towels.
2. Set up a breading station: Place flour in a shallow dish. In another dish, mix beaten eggs with 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. In a third dish, combine panko with remaining 1/2 tsp salt.
3. Dredge each pork chop in flour, shaking off excess. Dip in egg mixture, then press into panko to coat evenly.
4. Heat 2 tbsp butter and olive oil in a large skillet over medium-high. Cook schnitzels in batches for 3–4 minutes per side until deeply golden and crispy. Transfer to a paper towel-lined plate.
5. Wipe skillet clean, then melt remaining 2 tbsp butter over low heat. Stir in lemon juice and parsley, scraping up any browned bits. Drizzle sauce over schnitzels before serving.

The magic here? That quick pan sauce transforms crispy fried pork into something restaurant-worthy—just wait for the lemony butter to hit the hot schnitzel and sizzle.

Tip: For extra crunch, let breaded chops rest on a wire rack for 10 minutes before frying.

Pork and Cabbage Dumplings

These juicy, pan-fried dumplings are a crowd-pleaser—crispy on the bottom, tender on top, and packed with savory-sweet filling.

Ingredients:

• 1 lb ground pork
• 2 cups finely shredded green cabbage
• 3 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp grated fresh ginger
• 1 tsp sugar
• 1/2 tsp salt
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/3 cup water (for steaming)

Instructions:

1. In a bowl, combine ground pork, cabbage, green onions, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp ginger, 1 tsp sugar, and 1/2 tsp salt. Mix until well blended.
2. Place 1 tbsp filling in the center of a dumpling wrapper. Fold in half, pleating the edges to seal. Repeat with remaining wrappers.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Arrange 12 dumplings in a single layer, flat-side down. Cook 2–3 minutes until golden brown.
4. Pour 1/3 cup water into the skillet, cover immediately, and steam 8 minutes. Uncover and cook 1–2 minutes until the water evaporates. Repeat with remaining dumplings.

The magic? That crispy-skirted bottom contrasts perfectly with the juicy, gingery pork inside. Serve with chili crisp for extra kick!

Tip: Freeze uncooked dumplings on a tray before transferring to a bag—they’ll keep for 3 months and cook straight from frozen (just add 2 extra steaming minutes).

Pork and Sweet Potato Stew

This hearty stew combines tender pork with sweet potatoes in a rich, savory broth—comfort food at its finest.

Ingredients:

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 medium sweet potatoes, peeled and diced (about 3 cups)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups low-sodium chicken broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the pork and sear until browned on all sides, about 5 minutes. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the pot. Sauté the onion for 3 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
3. Return the pork to the pot. Add the sweet potatoes, 4 cups chicken broth, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 45 minutes until the pork is fork-tender.
4. Uncover and simmer for 10 more minutes to slightly thicken the broth. Stir in half the cilantro.

The smoky paprika and sweet potatoes balance beautifully with the savory pork, while the cilantro adds a fresh finish. Tip: For extra depth, deglaze the pot with a splash of apple cider vinegar after browning the pork.

Pork Fried Rice

Pork Fried Rice

This pork fried rice is the ultimate way to turn leftover rice and pantry staples into a crave-worthy meal—ready in under 20 minutes!

Ingredients

• 2 cups cooked and cooled white rice (day-old works best)
• 1/2 lb cooked pork, diced (or substitute cooked chicken/shrimp)
• 2 tbsp vegetable oil, divided
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas and carrots, thawed
• 2 green onions, thinly sliced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, about 1 minute. Transfer to a plate.
2. Add remaining 1 tbsp vegetable oil to the skillet. Stir in the pork, peas and carrots, and green onions. Cook for 2 minutes, stirring frequently.
3. Add the rice, breaking up any clumps with a spatula. Drizzle with soy sauce, sesame oil, garlic powder, and black pepper. Toss everything together and cook for 3–4 minutes until rice is lightly crispy.
4. Return the scrambled eggs to the skillet and stir to combine. Cook for another 1 minute to heat through.

The secret? Letting the rice sit undisturbed for a minute or two—that’s how you get those irresistible crispy bits!

Tip: For extra flavor, swap half the soy sauce with oyster sauce or add a splash of fish sauce.

Pork and Chorizo Paella

This smoky, Spanish-inspired paella combines tender pork and spicy chorizo with saffron-infused rice for a one-pan wonder that’s perfect for feeding a crowd.

Ingredients:

• 1 tbsp olive oil
• 8 oz pork shoulder, cut into 1-inch cubes
• 4 oz Spanish chorizo, sliced into ¼-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 ½ cups short-grain rice (like Bomba or Arborio)
• ½ tsp smoked paprika
• ½ tsp saffron threads, crushed
• 3 cups chicken broth
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup frozen peas
• Lemon wedges, for serving

Instructions:

1. Heat 1 tbsp olive oil in a 12-inch paella pan or skillet over medium-high. Add pork shoulder and sear until browned, about 5 minutes. Push to the edges, then add chorizo and cook for 2 minutes until crispy.
2. Stir in onion, red bell pepper, and garlic; cook for 3 minutes until softened. Add rice, ½ tsp smoked paprika, and ½ tsp saffron, stirring to coat.
3. Pour in 3 cups chicken broth, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes, without stirring, until liquid is absorbed.
4. Scatter ½ cup frozen peas on top, cover, and let sit off heat for 5 minutes. Serve with lemon wedges.

The crispy, caramelized rice at the bottom (socarrat) is the prize here—don’t skip the final uncovered simmer!

Tip: For extra depth, swap ½ cup broth for dry white wine in step 3.

Pork and Kimchi Jjigae

This Korean-inspired stew is a fiery, tangy hug in a bowl—packed with tender pork, fermented kimchi, and a rich, umami broth that comes together in under 30 minutes.

Ingredients

• 1 tbsp neutral oil (like canola or vegetable)
• 1 lb pork shoulder, thinly sliced
• 1 cup aged kimchi, chopped (plus 2 tbsp kimchi juice)
• 1 tbsp gochujang (Korean red pepper paste)
• 1 tsp sugar
• 2 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 green onion, sliced

Instructions

1. Heat oil in a heavy pot over medium-high. Add pork and cook, stirring occasionally, until lightly browned (about 5 minutes).
2. Stir in kimchi, kimchi juice, gochujang, and sugar. Cook for 2 minutes until fragrant.
3. Pour in chicken broth and soy sauce. Bring to a boil, then reduce heat to simmer for 15 minutes, uncovered.
4. Drizzle with sesame oil and garnish with green onions. Serve hot with steamed rice.

The magic here? The fermented kimchi mellows as it simmers, balancing the heat with a deep, tangy sweetness—no fancy techniques required.

Tip: For extra depth, swap half the broth with dashi or add a few slices of tofu in the last 5 minutes of cooking.

Pork and Broccoli Stir-Fry

This quick and flavorful stir-fry is a weeknight hero—tender pork, crisp-tender broccoli, and a savory-sweet sauce that coats every bite.

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp vegetable oil
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 cloves minced garlic, 1 tsp ginger, and 1/2 tsp red pepper flakes (if using). Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add pork and cook, stirring occasionally, until no longer pink (about 4 minutes). Transfer to a plate.
3. Add remaining 1 tbsp oil to the skillet. Toss in broccoli and stir-fry for 3 minutes until bright green but still crisp.
4. Return pork to the skillet, pour in the sauce, and toss everything together. Cook for another 1–2 minutes until the sauce thickens slightly and coats the pork and broccoli.

The magic here? The honey caramelizes just enough in the hot pan, giving the dish a subtle sticky-sweet glaze that balances the salty soy sauce perfectly.

Tip: For extra crunch, sprinkle with toasted sesame seeds right before serving.

Pork and Apple Sausage Rolls

These flaky, savory-sweet sausage rolls are a crowd-pleaser, with juicy pork and tender apples wrapped in buttery puff pastry—perfect for game day or a cozy weekend snack.

Ingredients

• 1 lb ground pork
• 1 medium apple (such as Honeycrisp), finely diced (about 1 cup)
• 1 sheet frozen puff pastry, thawed
• 1 small yellow onion, finely diced
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground pork, diced apple, onion, Dijon mustard, thyme, salt, and black pepper until just combined.
3. Roll out puff pastry into a 10×12-inch rectangle. Cut lengthwise into two 5-inch-wide strips.
4. Divide pork mixture into two logs, placing one along the long edge of each pastry strip. Fold pastry over filling, sealing edges with a fork. Cut each log into 6 even pieces.
5. Transfer rolls to the baking sheet, seam-side down. Brush tops with beaten egg. Bake for 25 minutes until golden and crisp.

The hint of sweet apple and mustard cuts through the richness of the pork, while the flaky pastry shatters with every bite—irresistibly messy in the best way.

Tip: For extra shine, brush rolls with a second coat of egg wash halfway through baking.

Pork and Spinach Stuffed Shells

These cheesy, savory stuffed shells are a crowd-pleaser—packed with tender pork, fresh spinach, and a creamy ricotta filling that bakes up bubbly and golden.

Ingredients:

• 20 jumbo pasta shells
• 1 lb ground pork
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions:

1. Preheat oven to 375°F. Cook pasta shells according to package directions until al dente. Drain and set aside.
2. In a skillet over medium heat, cook ground pork until no longer pink, about 5–7 minutes. Drain excess fat, then stir in spinach and cook until wilted, 2 minutes. Remove from heat.
3. In a bowl, mix ricotta, Parmesan, egg, garlic powder, oregano, salt, and black pepper. Fold in the pork-spinach mixture.
4. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish. Stuff each shell with the pork-ricotta filling and arrange in the dish. Top with remaining 1 cup marinara sauce and mozzarella.
5. Bake for 25 minutes until cheese is melted and sauce is bubbling. Let cool 5 minutes before serving.

The pork adds a hearty richness to these shells, while the spinach keeps them fresh and vibrant—perfect for a cozy Sunday dinner.

Tip: For extra flavor, brown the pork in 1 tbsp olive oil with a minced garlic clove before adding the spinach.

Conclusion

With 18 delicious pork recipes to choose from, weeknight dinners just got a whole lot easier—and tastier! Whether you’re craving tender chops, juicy pulled pork, or a quick stir-fry, there’s something here for everyone. Give these recipes a try, then let us know which ones are your favorites in the comments below. Don’t forget to pin this roundup for later—happy cooking!