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Ingredients:

4 Swift Bone-In Ribeye (rib) Pork Chops (about 3/4-inch thick)
Salt
Pepper
3 Tbsp butter (divided)
2 apples (peeled, cored and thinly sliced)
1 white onion (large, halved and thinly sliced)
2 Tbsp brown sugar (packed)
2 tsp cinnamon
1 pinch cayenne
2/3 C apple cider
1/3 C heavy cream

Directions:

Generously season the chops with salt and pepper on both sides. Set aside.
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.
Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145°F. (medium rare) and 160°F. (medium), 3 to 4 minutes per side.
Serve the chops with the apple mixture spooned on top.

Ingredients:

4 slices thick-cut bacon
3 Tbsp unsalted butter
2 russet potatoes (large, baked, peeled and cut into 1-inch cubes)
1 yellow onion (medium, chopped)
2 cloves garlic (minced)
1 Fuji Apple (large, peeled, cored and diced)
3/4 tsp seasoning (maple)
1/4 tsp cinnamon (optional)
kosher salt
freshly ground black pepper
4 Swift New York (top loin) Pork Chops (1 inch thick)
1/2 tsp kosher salt (plus more to taste)
1/2 tsp black pepper (plus more to taste)
2 Tbsp flour
3/4 C chicken stock
3 Tbsp maple syrup
3 Tbsp heavy cream

Directions:

Potato-Apple Hash: Cook bacon in large skillet over medium heat until crisp and browned, about 10 minutes. Drain on paper towels. Reserve the bacon fat – about 4 tbsps. Heat butter and 2 tbsps of bacon fat in a medium nonstick skillet over medium heat.
Add potato, onion, garlic, and apple and cook until lightly browned, about 10 minutes. Remove from heat and stir in the maple seasoning and cinnamon, if using. Season with salt and pepper. Keep warm.
Pork Chops: Heat remaining bacon fat in a large skillet over medium heat. Season pork chops with 1/2 tsp salt and 1/2 tsp pepper. Add to skillet and cover. Cook, turning occasionally, until golden brown and an instant-read thermometer inserted through the center of the chop reads 145º F, about 15 minutes. Transfer the chops to a plate and tent with foil to keep warm.
Maple Gravy: Pour off all but 1 tbsp of the pan drippings from the skillet. Whisk flour into pan drippings and let bubble over medium heat for 1 minute. Whisk in broth, maple syrup and cream and bring to a boil. Cook, whisking often, until mixture reduces and thickens, about 2 minutes. Season with salt and pepper.
Serve: Crumble the bacon into the hash. Serve chops hot with the hash and sauce.

Ingredients:

4 Swift Pork Loin Chops (Bone-In, Or Boneless New York Pork Chops, About 6 Ounces Each)
1 tsp kosher salt
1/2 tsp black pepper
2 Tbsp extra virgin olive oil
1 small yellow onion (Chopped)
2 cloves garlic (Minced)
30 oz white navy beans (Cannellini Or Great Northern Beans, Reserving Liquid From One Can)
1 lemon (Zested And Juiced, 2 Tablespoons Fresh Lemon Juice)
2 tsp kosher salt
1 Tbsp herbes de provence
1 Tbsp herbes de provence
1 tsp dried thyme
1 tsp black pepper
1/4 tsp red chile flakes
1/3 C Parmesan cheese (Freshly Grated, Divided)
2 C baby arugula
Extra virgin olive oil (For Drizzling)
1 lemon (Cut Into Quarters, For Serving)

Directions:

Season the pork with salt and pepper. Using a large flameproof skillet (such as cast iron), heat the pan for 5 minutes over low heat. Add oil and pan-sear pork chop on one side until browned, 3-minutes. Remove pork and set aside.
In the same pan, add the onion. Increase the heat to medium-high and cook, stirring occasionally, until translucent and browned around the edges, 2 to 3 minutes. Stir in garlic and cook until lightly browned and fragrant, about 1 minute. Stir in the beans with the reserved liquid, lemon zest and juice, Herbes de Provence, chili flakes, salt and pepper. Bring to a simmer and cook to slightly reduce the liquid, about 1 minute. Remove from the heat. Stir in 1/4 cup of the Parmesan cheese. Nestle the pork into the beans with the browned-side facing up, leaving the tops exposed. Sprinkle the remaining 1/3 cup Parmesan over the chops and beans.
Position a rack in the center of the oven. Do not preheat the broiler. Put the skillet with the pork and beans in the cold oven and then turn the broiler to high. Cook until the chops look opaque, an instant-read thermometer inserted horizontally into the center of a chop reads between 145 degrees F. and 160 degrees F., and the cheese is melted and lightly browned, 10 to 13 minutes. If the beans brown before the chops are done, move the skillet to a lower rack of the oven and continue cooking. Remove from the oven and let stand for 3 minutes before serving.
While the pork is in the oven, dress the arugula with the olive oil, lemon juice and salt and pepper to taste.
Transfer each chop to a plate, topping each with a portion of beans, cheese side up. Divide dressed arugula among the plates.

Ingredients

2 1/2 lb Swift New York (top loin) Pork Roast (boneless)
1 1/2 C fresh rosemary
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 1/2 lb small red potatoes (cut into 1/2-inch wedges)

Cooking Directions

Preheat oven to 450°F
In a food processor, combine rosemary leaves, garlic, oil, vinegar, salt, and pepper and pulse to make a coarse, wet paste, scraping down the bowl as necessary. Spread 3/4 of paste on all sides of roast. Place roast, fat side up, in shallow roasting pan large enough to hold roast with 3 inches room around all sides. Roast 15 minutes.
Meanwhile, in a large bowl, combine potatoes and remaining paste.
Reduce oven to 350°F. Add potato mixture to pan, arranging potatoes around roast. Continue roasting 40-45 minutes, tossing potatoes halfway through, or until internal temperature of roast reaches 145 degrees F and potatoes are tender. (If roast is done before potatoes, transfer it to a cutting board and return roasting pan with potatoes to oven.)
Remove roast from oven and let rest 10 minutes. Slice roast and arrange on platter. Surround with potatoes and serve.

Ingredients:

4 Swift Porterhouse (bone-in loin) Pork Chops (3/4 inch thick)
2 Tbsp extra-virgin olive oil
1 Tbsp dried basil (OR 3 tablespoons fresh basil, chopped)
1 Tbsp lemon juice (fresh)
1 tsp coarse salt
1/2 tsp garlic powder (OR 1 garlic clove, minced)
1/2 tsp freshly ground black pepper

Directions:

Mix together all ingredients except pork in a shallow baking dish. Add chops and spread both sides with basil mixture. Let stand 15 to 30 minutes in baking dish.
Meanwhile, prepare a grill to medium-high heat (about 450°F.), oiling it with a brush or paper towel. Grill chops over direct heat until the internal temperature reaches between 145°F. (medium rare) and 160 °F. (medium), on a meat thermometer, 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 minutes.

Ingredients:

4 lb Swift Pork Back Ribs
1 C French dressing (reduced-fat)
2 Tbsp onion soup mix
2 Tbsp honey
1 Tbsp soy sauce (reduced-sodium)

Directions:

Season ribs with salt and pepper. Grill ribs over indirect medium heat for 1 1/2 – 2 hours until tender.
Combine dressing, soup mix, honey and soy sauce in a small bowl and mix well. Let stand 15 minutes or until needed.
Brush ribs with sauce during the last 15-30 minutes of cooking. Serve remaining sauce with ribs.

Ingredients:

5 lb Swift Pork Blade Roast
1 C dark brown sugar (firmly packed)
1/2 C granulated garlic
1/2 C kosher salt
1/2 C paprika
2 Tbsp dried minced onion (granulated)
1 Tbsp dry mustard
1 Tbsp creole seasoning
1 Tbsp chili powder
1 Tbsp ground red pepper
1 Tbsp ground cumin
1 Tbsp ground black pepper
1 clove garlic (minced)
3/4 C cider vinegar
1/2 C ketchup
1/4 C worcestershire sauce
1/4 C chili sauce
2 Tbsp onions (chopped)
1 Tbsp brown sugar
1 Tbsp lemon juice
1/2 tsp dry mustard
1 dash ground red pepper
apple juice (for spritzing)

Directions:

For Rub: Stir together all rub ingredients (1 C dark brown sugar, 1/2 C granulated garlic, 1/2 C kosher salt, 1/2 C paprika, 2 Tbsp granulated onion, 1 Tbsp dry mustard, 1 Tbsp Creole seasoning, 1 Tbsp chili powder, 1 Tbsp ground red pepper, 1 Tbsp ground cumin, 1 Tbsp pepper) in a bowl. Store in an airtight container. Set aside.
For Sauce: Stir together all ingredients for the sauce (1 clove minced garlic, 3/4 C cider vinegar, 1/2 C ketchup, 1/4 C Worcestershire, 1/4 C chili sauce, 2 Tbsp onion, 1 Tbsp brown sugar, 1 Tbsp lemon juice, 1/2 tsp mustard, dash of ground red pepper) in a medium saucepan over medium heat; bring to a boil. Reduce heat; simmer, stirring occasionally, 40 minutes.
Divide sauce into separate containers for basting and servings at the table. (Basting brushes used on raw food should not be dipped into table sauce.) Use as a basting sauce during the last 10 minutes of cooking for steak, pork, burgers, or chicken. Discard any remaining basting sauce, and refrigerate any leftover table sauce.
Prepare Pork: If needed, trim the fat back to about 1/8 inch thick on shoulder. Sprinkle meat generously with rub, massaging it into the meat. Wrap tightly with plastic wrap, and chill overnight in the refrigerator.
Prepare Smoker: Smoking a large piece of meat takes a long time, so you’ll need to get an early start. Prepare your smoker or grill until the temperature reaches 250 degrees F. Take the meat out of the refrigerator, and let it sit for about 30 to 45 minutes. Having the pork at room temperature is very important, because if you put it on the smoker cold, the outer portion will burn.
Smoke is one of the main ingredients of good barbecue. Soak hickory wood chips (or any other hardwood chips used for barbecuing) in water overnight. This prevents them from burning. The chips smolder, producing smoke that flavors the meat during the cooking process. The smoke also lends a pink color to the outer inch or so of the flesh, creating what is called a “smoke ring.” A handful of wood chips should be added to the fire every 30 minutes or so. The more you add, the stronger flavor of smoke you get.
Cook Pork: Place meat on the smoker fat side down. After two hours, turn the meat over so it is fat side up. Total cook time will be 1 1/2 hours per pound. Maintain the temperature in the smoker between 225°F and 250°F. Use a pit thermometer for an accurate reading If the smoker temperature is hotter than 250°F, the meat will cook too quickly; any lower than 225°F, and the meat will not get done. Every time wood chips or charcoal is added, spritz the meat with apple juice from a spray bottle. This will add moisture and a fruity background flavor during cooking.
Remove the meat from the smoker with two hours remaining, and place on heavy-duty aluminum foil. Spritz generously with apple juice, and tightly seal foil around pork. Place meat back on the smoker, and cook for two hours more. Using an instant-read meat thermometer, check the internal temperature of the thickest part of the meat, being careful not to touch bone with the tip of the thermometer. When the internal temperature reaches 195°F, the pork is ready. Cooking the meat beyond the USDA guideline of 160°F renders out the fat and tenderizes the meat.
Remove the meat from the smoker, and let it cool for 15 to 30 minutes. Remove foil after it has cooled enough to handle. Remove the bones, which will easily pull away. Begin pulling, or shredding, the meat with two large forks, and place in a large baking dish or pan. Remove and discard any remaining fat.
To Serve: Add the sauce to pulled pork, and toss. This is a popular way to serve pulled pork in most regions. If you prefer, serve with additional sauce.

Ingredients:

1 Swift Beef Flat Iron Steak (about 1-1/2 pounds)
1/2 tsp salt
1/2 tsp freshly ground black pepper

Marinade:

2 Tbsp olive oil
1/4 C apple cider vinegar
1 Tbsp dried sage

Herbed Ghee:

4 Tbsp softened ghee or butter
1 Tbsp fresh parsley, minced
1 Tbsp fresh oregano, minced

Directions:

Combine Marinade ingredients in small bowl. Place beef Flat Iron Steak and Marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.
Add wood chunks, chips or pellets to smoker according to manufacturer’s instructions. Preheat smoker to 225°F.
Remove steak from marinade; discard marinade. Add steak to smoker according to manufacturer’s instructions. Set timer for 10 to 15 minutes, depending on desired smoke flavor.
Meanwhile, combine ghee, parsley and oregano in small bowl. Using parchment paper to hold butter mixture, roll it back and forth to form 2-inch diameter log. Wrap and refrigerate for 30 minutes or until firm.
When steak is done smoking, carefully remove from smoker.
Heat large skillet over medium heat until hot. Place steak in skillet; cook 8 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steaks, keep warm. Season with salt and pepper, as desired. Serve with Herbed Ghee, as desired.

Ingredients:

2 1/4 lb Swift Boneless Blade Pork Roast (exterior fat removed and cut into 1-inch cubes)
1/2 tsp salt
3 Tbsp canola oil (OR olive oil)
1 small onion (finely chopped)
1/2 C slivered almonds
1 jalapeno chilies (large, seeds removed and minced)
1 clove garlic (minced)
2 tsp coriander seeds (whole)
2 tsp cumin seed
2 tsp smoked paprika
2 tsp ancho powder
16 oz lager beer (2 cups)
2 C apple cider (OR juice, pure pressed, pasteurized, not from concentrate)
3 oz Mexican chocolate (grated or very finely chopped*)
3 lime (juiced and zested)
6 C cooked rice

Directions:

Pat pork cubes dry with paper towels; season with salt. Heat 2 Tbsp of oil over medium-high heat in 5- to 6-quart heavy Dutch oven. Add half of the pork. Cook 2 to 3 minutes or until browned, stirring occasionally. Using slotted spoon, transfer pork to bowl. Brown remaining pork in remaining 1 tablespoon oil. Add all pork back to Dutch oven.
Stir in onion, almonds, jalapeño and garlic. Cook, uncovered, over medium-low heat for 5 to 7 minutes or until onion is crisp-tender and translucent. Stir in coriander seed, cumin seed, smoked paprika and ancho chile powder; cook for 1 minute. Add beer and apple cider and bring to a simmer. Cover and gently simmer over medium-low or low heat for 2 hours.
If desired, cool mixture. Cover and refrigerate for up to 1 day. Spoon and discard fat from top of chilled mixture. Heat mixture over medium-high heat.
Stir in lime juice and zest, and chocolate into hot mixture. Serve over rice.
Serves 8 (3/4 C pork mole plus 3/4 C rice per serving).
* If Mexican chocolate is unavailable, use 3 ounces bittersweet chocolate plus 1 1/2 tsp ground cinnamon and 3 drops almond extract.
To Plate: Spoon rice into shallow bowls and top with pork in mole sauce.

Ingredients:

4 Swift New York Pork Chops (top loin, about 1-inch thick, trimmed)
2 tsp olive oil
Salt
Black pepper
1 Tbsp tomato paste
2 red bell pepper (small, or yellow bell peppers, quartered and cut into 1/4-inch slices)
1 red onion (small, OR yellow onion, quartered and cut into 1/4-inch slices)
4 cloves garlic (thinly sliced)
1/2 C dry red wine (for non-alcoholic, substitute chicken or vegetable broth)

Directions:

In a large nonstick skillet over medium heat, warm oil. Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side. Remove chops to a plate and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds. Add bell peppers and onion to skillet and sprinkle with salt and pepper. Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes. Add garlic and cook, stirring occasionally, for 1 minute.
Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, nestling them in the liquid, and reduce to a simmer. Cover and cook 4 minutes. Turn chops, cover, and cook until internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serve pork with pepper and onion mixture spooned on top.

Ingredients:

2 Swift Boneless New York Pork Chops, 1-in. thick
Kosher salt as needed
Black pepper, ground as needed
2 Tbsp Olive oil divided

Directions:

For the Swift Boneless New York Pork Chops: Season both sides of pork with salt and pepper, place in sealable freezer bag and add 1 Tbsp of oil
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 140ºF
Once water reaches 140ºF, lower bag into pot ensuring pork is submerged; clip to the side of the pot
Let pork cook for a minimum of 60 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel
Heat remaining oil in large skillet over medium-high heat, add pork and sear on both sides, about 1-2 minutes per side, including edges
Remove pork from skillet, set on cutting board, check for internal temperature of 145ºF and let rest for three minutes
To serve: Slice pork on a bias

Option: Add your favorite seasoning with the salt and pepper.

Ingredients:

Swift Pork Tenderloin, silver skin removed
Kosher salt, as needed
Black pepper, ground, as needed
2 Tbsp olive oil, divided

Directions:

Set target temperature and remove pork tenderloin silver skin. Season all sides of pork with salt and pepper, place in a sealable freezer bag and add 1 Tbsp of oil.
Place an immersion circulator in large Dutch oven or stockpot and fill with water. Set temperature to 144º F. Once water reaches 144º F, lower the bag into the pot ensuring the pork is submerged and clip to the side of the pot.
Let pork cook for a minimum of 90 minutes. When cooked, remove the bag from the water. Remove pork from bag and discard bag. Pat pork dry with a paper towel.
Heat remaining oil in large skillet over medium-high heat. Add pork and sear on all sides, about 30 seconds per side.
Remove pork from skillet, set on cutting board, check for internal temperature of 145º F and let rest for three minutes.
To serve: Slice pork on a bias.

Up Your Cooking Game

Start searing while it’s hot

Bone-in won’t dry it out

Dry it before you roast it

Win dinner by scoring

Fill your smoker with the right wood

All cuts are not created equal

Braise it brown

Improv for more possibilities

Sous Vide for an even cook

Seal the deal by searing

Find your balance when grilling

Test Your Sauce Skills

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