18 Delicious Ground Pork Recipes Perfect for Weeknights

Weeknight dinners just got a whole lot tastier—and easier! Ground pork is the unsung hero of quick, flavorful meals, perfect for busy evenings when you crave something hearty but don’t want to fuss. From cozy stir-fries to zesty tacos, we’ve rounded up 18 mouthwatering recipes that’ll make your weeknights deliciously effortless. Ready to shake up your dinner routine? Let’s dive in!

Spicy Szechuan Ground Pork Stir-Fry

This fiery, flavor-packed stir-fry comes together in under 20 minutes—perfect for busy weeknights when you crave bold takeout flavors at home.

Ingredients:

• 1 lb ground pork
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/4 cup chopped scallions (white and green parts separated)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 2 tsp Szechuan chili crisp (or 1 tsp crushed red pepper flakes)
• 1 tsp sugar
• 1/2 tsp toasted sesame oil

Instructions:

1. Heat 1 tbsp neutral oil in a large skillet or wok over medium-high. Add ground pork and cook, breaking it up, for 5–6 minutes until browned and crispy at the edges.
2. Push pork to one side; add remaining 1 tbsp neutral oil to the empty space. Toss in garlic, ginger, and scallion whites; stir-fry for 30 seconds until fragrant.
3. Reduce heat to medium. Add soy sauce, hoisin sauce, rice vinegar, Szechuan chili crisp, and sugar. Stir to coat the pork, scraping up any browned bits, for 1–2 minutes.
4. Remove from heat; drizzle with sesame oil and sprinkle with scallion greens.

The magic here? The pork gets crispy-edged while soaking up that sweet-spicy glaze—no soggy stir-fry vibes. Serve over rice to tame the heat!

Tip: For extra crunch, toss in a handful of roasted peanuts with the scallion greens.

Garlic Ginger Pork Lettuce Wraps

These vibrant lettuce wraps pack a punch with garlicky, gingery pork and crisp veggies—perfect for a light yet satisfying meal.

Ingredients

• 1 lb ground pork
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions
• 8–10 butter lettuce leaves, rinsed and dried
• 1 tbsp sesame seeds (optional)

Instructions

1. Heat vegetable oil in a large skillet over medium-high. Add ground pork and cook for 5–6 minutes, breaking it into crumbles, until no pink remains.
2. Stir in garlic and ginger; cook for 1 minute until fragrant. Add soy sauce, hoisin sauce, rice vinegar, and brown sugar, stirring to coat the pork. Cook for 2–3 minutes until the sauce thickens slightly.
3. Remove from heat and fold in shredded carrots and green onions.
4. Spoon the mixture into lettuce leaves, sprinkle with sesame seeds (if using), and serve immediately.

The contrast of the warm, savory pork with the cool, crunchy lettuce makes every bite irresistible. Plus, it’s a no-fuss dish that feels fancy enough for guests!

Tip: For extra crunch, top with chopped peanuts or a drizzle of sriracha before serving.

Savory Pork Stuffed Bell Peppers

These hearty stuffed peppers are packed with juicy pork, warm spices, and just the right amount of cheesy goodness—perfect for a cozy weeknight dinner.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb ground pork
• 1 cup cooked white rice
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1/2 cup tomato sauce

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange the hollowed-out bell peppers inside.
2. In a skillet over medium heat, heat 1 tbsp olive oil. Add the diced yellow onion and cook for 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. Add the ground pork, breaking it apart with a spoon. Cook until no pink remains, about 6 minutes. Drain excess fat.
4. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix in the cooked white rice and 1/2 cup tomato sauce, then remove from heat.
5. Spoon the pork mixture into the bell peppers, packing gently. Top each with shredded Monterey Jack cheese.
6. Bake for 25–30 minutes until the peppers are tender and the cheese is bubbly and golden.

The smoky cumin and paprika in the pork filling pair perfectly with the sweet bell peppers, while the melted cheese adds a gooey finish.

Tip: For extra flavor, try mixing a pinch of chili powder into the tomato sauce before adding it to the filling!

Sweet and Sour Pork Meatballs

These sticky, tangy meatballs are a crowd-pleaser—perfect for game day or a weeknight dinner with a fun twist!

Ingredients:

• 1 lb ground pork
• 1/3 cup panko breadcrumbs
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp brown sugar
• 1 tbsp soy sauce
• 1 tsp sriracha (optional)
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced (for garnish)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix meatballs: In a bowl, combine ground pork, panko, egg, garlic, ginger, salt, and black pepper. Roll into 1-inch balls (about 20) and place on the baking sheet. Bake for 18–20 minutes until browned.
3. Make sauce: While meatballs bake, heat vegetable oil in a saucepan over medium. Whisk in ketchup, rice vinegar, brown sugar, soy sauce, and sriracha (if using). Simmer 2 minutes, then stir in cornstarch slurry. Cook 1–2 minutes until thickened.
4. Toss & serve: Gently coat baked meatballs in the sauce. Garnish with green onions.

The magic here? The sauce clings to every nook of the meatballs, giving you that glossy, finger-licking glaze. Serve with toothpicks for snacking or over rice for a meal.

Tip: For extra crispiness, broil meatballs for 1–2 minutes after saucing.

Crispy Pork Egg Rolls

These golden, crunchy egg rolls are packed with savory pork and crisp veggies—perfect for game day or a fun weeknight treat!

Ingredients:

• 1 lb ground pork
• 2 cups shredded green cabbage
• 1 cup shredded carrots
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 1/2 tsp black pepper
• 12 egg roll wrappers
• 1 egg, beaten (for sealing)
• 2 cups vegetable oil (for frying)

Instructions:

1. In a large skillet over medium-high heat, cook the ground pork until browned, about 5 minutes. Drain excess fat.
2. Add the cabbage, carrots, garlic, and ginger. Cook for 3 minutes until veggies soften slightly.
3. Stir in the soy sauce, oyster sauce, sugar, and black pepper. Cook 1 minute, then remove from heat and let cool slightly.
4. Lay an egg roll wrapper diagonally. Spoon 2 tbsp filling near the bottom corner, fold the corner over, then fold in the sides. Roll tightly, sealing the edge with beaten egg. Repeat.
5. Heat oil in a deep pot to 350°F. Fry egg rolls in batches for 3–4 minutes until deep golden, turning once. Drain on paper towels.

The magic here? The double crunch—first from the blistered wrapper, then from the juicy, seasoned filling. Serve with sweet chili sauce for the ultimate bite!

Tip: For extra crispiness, let the rolled egg rolls sit uncovered in the fridge for 20 minutes before frying.

Thai Basil Pork Fried Rice

This vibrant fried rice packs a punch with garlicky pork, fragrant basil, and a savory-sweet sauce that comes together in minutes—perfect for busy weeknights!

Ingredients:

• 2 cups cooked jasmine rice (day-old or chilled)
• 1 tbsp neutral oil (like vegetable or canola)
• 3 cloves garlic, minced
• 8 oz ground pork
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp chili flakes (optional)
• 1 cup fresh Thai basil leaves (or regular basil in a pinch)
• 1 egg (optional, for topping)

Instructions:

1. Heat oil in a large wok or skillet over medium-high heat. Add garlic and stir 15 seconds until fragrant.
2. Add ground pork, breaking it up with a spatula. Cook 3–4 minutes until no pink remains.
3. Stir in fish sauce, soy sauce, sugar, and chili flakes (if using). Toss to coat the pork.
4. Add rice, pressing it into the pan to crisp slightly. Stir-fry 2–3 minutes until evenly mixed.
5. Remove from heat and fold in basil leaves—they’ll wilt slightly from residual heat.
6. Optional: Fry an egg sunny-side-up in a separate pan and place on top.

The magic here? The basil adds a fresh, peppery kick that balances the rich pork—no fancy techniques required!

Tip: For extra texture, use cold rice straight from the fridge—it fries up fluffier.

Pork and Cabbage Dumplings

These juicy, savory dumplings are a crowd-pleaser—perfect for cozy nights in or a fun weekend cooking project with friends.

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 black pepper
• 30 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• 1/2 cup water (for steaming)

Instructions:

1. In a large 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 black pepper. 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 large nonstick skillet over medium-high. Add dumplings in a single layer (work in batches). Cook 2–3 minutes until bottoms are golden.
4. Pour 1/4 cup water into the skillet, cover immediately, and steam 5 minutes. Uncover and cook 1–2 minutes until water evaporates. Repeat with remaining dumplings.

The magic? That crispy-bottomed, tender-skinned contrast—plus the ginger-kissed filling that stays juicy even after frying.

Tip: Freeze uncooked dumplings on a parchment-lined tray before transferring to a bag for easy future meals.

Cheesy Pork Quesadillas

These quesadillas are the ultimate weeknight win—juicy pork, melty cheese, and a crispy tortilla hug in every bite.

Ingredients:

• 1 lb cooked pulled pork (shredded)
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup finely diced red onion
• 1 tbsp chopped fresh cilantro
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 tbsp vegetable oil, divided
• Salt to taste

Instructions:

1. In a bowl, toss the pulled pork with cumin, smoked paprika, garlic powder, and a pinch of salt.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Place one tortilla in the skillet, then sprinkle half with 1/2 cup Monterey Jack, 1/4 cup cheddar, half the pork, red onion, and cilantro. Fold the tortilla over and press gently.
3. Cook for 3–4 minutes per side until golden and crisp, flipping carefully. Repeat with remaining oil and ingredients.
4. Let quesadillas rest 1 minute before slicing into wedges.

The smoky-spiced pork paired with the gooey cheese blend makes these irresistibly rich—yet the fresh cilantro and onion keep them bright.

Tip: For extra crunch, brush the tortillas lightly with oil before assembling.

Korean Pork Bibimbap

This vibrant bowl packs savory marinated pork, crisp veggies, and a spicy-sweet gochujang sauce—all ready to mix into a satisfying one-dish meal.

Ingredients:

• 1 lb ground pork
• 2 cups cooked short-grain white rice
• 1 cup shredded carrots
• 1 cup spinach leaves
• 1 cup bean sprouts
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 fried eggs (optional)
• 1 tsp toasted sesame seeds

Instructions:

1. In a bowl, mix ground pork with 1 tbsp soy sauce, 1 tbsp brown sugar, and 1 clove minced garlic. Let marinate 10 minutes.
2. Heat 1 tbsp vegetable oil in a skillet over medium-high. Cook pork for 5–6 minutes, breaking it apart, until browned. Set aside.
3. In the same skillet, sauté shredded carrots for 2 minutes. Add spinach and bean sprouts, cooking 1 minute until wilted. Stir in 1 tbsp soy sauce and 1 clove minced garlic.
4. Divide cooked rice between bowls. Top with pork, veggies, and a fried egg (if using). Drizzle with 1 tbsp sesame oil and 1 tbsp gochujang. Sprinkle with sesame seeds.

The magic here? That caramelized pork against the cool, crunchy veggies—plus the runny egg yolk tying it all together.

Tip: Short on time? Use pre-shredded coleslaw mix instead of chopping carrots!

Pork and Mushroom Stroganoff

This creamy, savory stroganoff swaps beef for tender pork and earthy mushrooms, creating a comforting weeknight dish that comes together in under 30 minutes.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp Dijon mustard
• 1 cup beef broth
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 oz egg noodles, cooked
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook pork until lightly browned, 3–4 minutes per side. Remove and set aside.
2. Melt 2 tbsp butter in the same skillet. Add onion and sauté until soft, 3 minutes. Stir in garlic, mushrooms, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook until mushrooms release their juices, 5 minutes.
3. Whisk in 1 tsp Dijon mustard and 1 cup beef broth, scraping up browned bits. Simmer 2 minutes.
4. Reduce heat to low. Stir in sour cream and reserved pork. Warm through (do not boil). Serve over egg noodles, garnished with parsley.

The smoky paprika and tangy Dijon cut through the richness of the sour cream, giving this stroganoff a balanced depth you’ll crave.

Tip: For extra silkiness, whisk 1 tbsp flour into the butter before adding broth.

Pork and Zucchini Fritters

These crispy, savory fritters are the perfect way to sneak in extra veggies while keeping dinner hearty and satisfying.

Ingredients:

• 1 lb ground pork
• 2 cups grated zucchini (about 1 medium), squeezed dry
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped green onions
• 1 large egg, beaten
• 1/3 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, combine the ground pork, zucchini, Parmesan, green onions, egg, flour, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix until just combined (don’t overwork).
2. Heat 2 tbsp olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening slightly into 1/2-inch-thick patties.
3. Cook for 4–5 minutes per side, flipping once, until golden brown and cooked through (internal temp of 160°F for pork). Work in batches, adding more oil if needed.

The zucchini keeps these fritters tender inside while the Parmesan adds a salty crunch to every bite—no dipping sauce required!

Tip: For extra-crispy edges, press the patties gently with a spatula while cooking.

Spicy Pork Tacos with Lime Crema

These tacos pack a punch with smoky chipotle pork and a bright, cooling lime crema—perfect for taco night with a kick!

Ingredients:

• 1 lb ground pork
• 1 tbsp olive oil
• 1 tbsp chipotle chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 cup sour cream
• 2 tbsp fresh lime juice
• 1/4 tsp lime zest
• 8 small corn tortillas, warmed
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground pork, breaking it apart with a spatula. Cook for 5–6 minutes until browned.
2. Stir in 1 tbsp chipotle chili powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt. Cook for 1 minute until fragrant.
3. In a small bowl, whisk 1/2 cup sour cream, 2 tbsp lime juice, and 1/4 tsp lime zest until smooth.
4. Fill warmed tortillas with pork, then top with crema, red onion, and cilantro.

The smoky-spicy pork balances perfectly with the tangy crema—no one will resist seconds!

Tip: For extra heat, add a minced jalapeño to the pork while cooking.

Pork and Sweet Potato Hash

This hearty hash is a one-pan wonder, combining tender pork, caramelized sweet potatoes, and a smoky-sweet spice blend for a breakfast (or dinner!) that’s packed with flavor.

Ingredients:

• 1 lb ground pork
• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 small yellow onion, diced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sweet potatoes and cook, stirring occasionally, for 10 minutes until slightly softened and browned at the edges. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the onion and cook for 3 minutes until translucent. Add the ground pork, breaking it up with a spatula, and cook for 5–6 minutes until no pink remains.
3. Stir in the smoked paprika, cumin, garlic powder, salt, and black pepper. Return the sweet potatoes to the skillet and drizzle with maple syrup. Cook for another 3–4 minutes, stirring gently, until everything is caramelized and glossy.
4. Garnish with parsley and serve hot.

The maple syrup adds a subtle sweetness that balances the smokiness of the paprika, while the crispy-edged sweet potatoes make every bite satisfying.

Tip: For extra crunch, press the hash down lightly in the pan during the last minute of cooking to crisp up the bottom layer.

Pork and Spinach Stuffed Shells

These Pork and Spinach Stuffed Shells are the ultimate comfort food—jumbo pasta shells packed with a savory, cheesy filling and smothered in marinara for a crowd-pleasing meal.

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

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.
3. In a bowl, combine cooked pork, spinach, ricotta, Parmesan, egg, garlic, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
4. Spread 1 cup marinara sauce in the bottom of a 9×13-inch baking dish. Fill each shell with the pork mixture and arrange in the dish. Top with remaining 1 cup marinara and 1 cup mozzarella.
5. Bake for 25 minutes until bubbly and cheese is golden. Let rest 5 minutes before serving.

The ricotta keeps the filling luxuriously creamy, while the pork adds just the right heartiness to balance the spinach. Perfect for Sunday dinners or impressing guests without the fuss!

Tip: For extra flavor, brown the pork in 1 tbsp olive oil and a pinch of red pepper flakes before mixing with the other filling ingredients.

Pork and Green Bean Stir-Fry

This quick stir-fry packs a punch with tender pork, crisp green beans, and a savory-sweet sauce that comes together in minutes—perfect for busy weeknights!

Ingredients:

• 1 lb pork tenderloin, thinly sliced
• 1 lb fresh green beans, trimmed
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tbsp 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 oyster sauce, and 1 tbsp honey. Set aside.
2. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add the pork and stir-fry for 3–4 minutes until no longer pink. Transfer to a plate.
3. Add the remaining 1 tbsp vegetable oil to the skillet. Toss in the green beans and stir-fry for 4–5 minutes until bright green and slightly blistered.
4. Push the beans to one side, then add 2 cloves minced garlic, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes (if using). Stir for 30 seconds until fragrant.
5. Return the pork to the skillet, pour in the sauce, and toss everything together for 1–2 minutes until glazed and heated through.

The magic here? The green beans stay crisp while soaking up just enough of that glossy, umami-rich sauce—no soggy veggies here!

Tip: For extra crunch, toss in a handful of toasted sesame seeds or chopped peanuts before serving.

Pork and Rice Noodle Soup

This comforting bowl combines tender pork, chewy rice noodles, and a fragrant broth—perfect for a cozy weeknight dinner.

Ingredients:

• 8 oz rice noodles (banh pho or pad thai width)
• 1 lb boneless pork shoulder, thinly sliced
• 6 cups chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp grated ginger
• 2 garlic cloves, minced
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced (optional)
• 1 tbsp vegetable oil

Instructions:

1. Soak rice noodles in warm water for 15 minutes until pliable. Drain and set aside.
2. Heat vegetable oil in a pot over medium-high. Add pork and cook for 3 minutes until no longer pink. Remove and set aside.
3. In the same pot, add garlic and ginger. Cook for 30 seconds until fragrant. Pour in chicken broth, 2 tbsp fish sauce, and 1 tbsp brown sugar. Simmer for 10 minutes.
4. Add drained noodles and cooked pork to the broth. Cook for 2 minutes until noodles are tender.
5. Stir in 1 tbsp lime juice. Divide among bowls and top with bean sprouts, cilantro, and jalapeño (if using).

The magic here? The broth—savory from fish sauce, bright from lime, and just sweet enough to balance it all.

Tip: For extra depth, char a halved onion under the broiler for 5 minutes before adding it to the broth in step 3.

Pork and Cornbread Casserole

This hearty casserole combines tender pork with sweet cornbread for a cozy, crowd-pleasing meal that’s perfect for weeknights or potlucks.

Ingredients:

• 1 lb ground pork
• 1 small yellow onion, diced
• 1 (15 oz) can creamed corn
• 1 (8.5 oz) box cornbread mix
• 1 large egg
• 1/3 cup milk
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground pork and diced onion; cook until pork is browned (5–6 minutes). Stir in 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/2 tsp black pepper.
2. In a bowl, whisk together cornbread mix, 1 egg, 1/3 cup milk, and creamed corn until just combined.
3. Spread pork mixture in a greased 9×9-inch baking dish. Pour cornbread batter evenly on top, then sprinkle with 1/2 cup cheddar cheese.
4. Bake for 25–30 minutes until cornbread is golden and a toothpick inserted comes out clean. Let cool 5 minutes before serving.

The magic here? The cornbread bakes up fluffy yet sturdy enough to soak up the savory pork juices underneath—no soggy bottoms!

Tip: For extra kick, swap the cheddar for pepper jack cheese or add a diced jalapeño to the pork mixture.

Pork and Pineapple Skewers

These sweet and savory skewers are a tropical twist on classic BBQ—perfect for summer grilling or a quick weeknight treat.

Ingredients:

• 1 lb 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
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 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, 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp black pepper. Add pork cubes and toss to coat. Marinate for 20 minutes at room temperature.
2. Thread pork and pineapple chunks alternately onto skewers, leaving a small space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 3–4 minutes per side, turning once, until pork is lightly charred and reaches 145°F internally.
4. Let rest for 3 minutes before serving.

The caramelized pineapple juices mingle with the smoky pork for a flavor that’s downright addictive—no fancy sauces needed!

Tip: If using wooden skewers, soak them extra long to prevent burning, or use metal skewers for even easier grilling.

Conclusion

With 18 flavorful and fuss-free ground pork recipes, weeknight dinners just got a whole lot tastier! Whether you’re craving stir-fries, tacos, or hearty pasta, this roundup has something for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this article for later. Happy cooking!