Celebrate National Pork Month with tasty recipes

DES MOINES – Pork producers take pride in producing a food they feed their own family, as well as many families worldwide.

Shoppers looking for ways to stretch their food dollars will find that, pound for pound, pork continues to be one of the most economical buys in the meat case with average retail prices down slightly from a year ago, according to the U.S. Department of Agriculture.

In celebration of the hard-working producers who help put delicious and affordable pork on America's plates, The National Pork Board asked three producers to share their own favorite, budget-friendly meals. Greg Kaffenbarger of Clark County, Ohio, Henry Moore of Clinton, N.C., and Loren Keppy of Durant, are all proud to be pork producers and come from families that have been involved in pork production and farming for generations.

For the Keppy family, providing an affordable product is just one part of the equation.

“I get excited to know that the pork from our farm helps nourish many families across this country, including my own,” said Loren Keppy.

His family's recipe for American Pride Pork Chops is a healthful meal option since it uses lean chops.

American Pride Pork Chop

Makes 4 servings4 1-inch thick bone-in loin pork chops2 teaspoons brown sugar1 1/2 teaspoons coarse salt1/2 teaspoon coarsely ground pepper1/2 teaspoon ground allspice1/4 teaspoon dried thyme leavesCombine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F, about 3 to 4 minutes per side. Insert the meat thermometer into the pork chops horizontally to get an accurate reading.Serve with baked potato or mashed potatoes and corn on the cob.

Heartland Honey-Mustard Pork Medallions

Makes 4 servingsUse a fresh lemon for the marinade and cut the rest of the lemon into slices.1 pound pork tenderloin2 tablespoons honey2 tablespoons country-style Dijon mustard2 tablespoons olive oil, divided1 teaspoon lemon juice1 cup cornflake or dried bread crumbsLemon slicesSlice tenderloin crosswise into 8 pieces. Flatten slightly.Combine the honey, mustard, a tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon coarsely cracked pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 minutes.Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.Heat the remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 minutes on each side until internal temperature reaches 155 degrees F on a meat thermometer.Garnish with lemon slices, if desired.Serve with ranch potatoes, green beans and biscuits.

Southwestern Green Chile Pork Roast

Makes 8 servings3 to 4 pound pork shoulder, trimmed of fat2 tablespoons olive oil1 cup onion, chopped1 can (14.5 ounces) tomatoes, diced2 cans (4 ounces) green chilies, diced2 teaspoons ground cuminCorn tortillasSalsa VerdeSliced avocadosSour creamHeat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.Add 1 cup water. Cook on low for 6 to 8 hours, until tenderRemove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.

Comfort Country-Style Ribs

Makes 8 servingsMacIntosh, Gala and Granny Smith apples are good cooking apples and will hold their shape after baking.3 pounds country-style pork ribs6 cups red cabbage, finely sliced (about 1 1/2 pounds)1 medium onion, sliced1 apple, peeled, cored and sliced1/3 cup cider vinegar2 tablespoons brown sugar2 tablespoons olive oilHeat the oven to 350 degrees F.Place the cabbage, onion and apple in the bottom of a 4-quart casserole or Dutch oven. Season to taste with salt and pepper.Heat a couple tablespoons of olive oil in a sauté pan over medium-high heat.Add pork ribs and cook until browned, about 6 to 8 minutes, turning to brown each side. Remove pork and place over cabbage. Pour off fat.Combine vinegar and brown sugar in a small bowl. Add to pan, stirring to remove browned bits from bottom of pan. Pour over ribs and cabbage.Cover and bake 1 1/2 to 2 hours or until the internal temperature reaches 155 degrees F, pork is tender and cabbage is cooked.Serve with roasted potatoes.From the Henry Moore family

American Pride Pork Chop

Makes 4 servings

4 1-inch thick bone-in loin pork chops

2 teaspoons brown sugar

1 1/2 teaspoons coarse salt

1/2 teaspoon coarsely ground pepper

1/2 teaspoon ground allspice

1/4 teaspoon dried thyme leaves

Combine the brown sugar, salt, pepper, allspice and thyme leaves in a small bowl. Rub both sides of pork chops with herb mixture. Let stand 15 to 30 minutes. Discard any remaining herb mixture.

Prepare a medium-hot fire in grill. Pat pork chops dry while being careful not to remove the rub. Grill chops, over direct heat, turning once, to medium doneness or until the internal temperature reaches 155 degrees F, about 3 to 4 minutes per side. Insert the meat thermometer into the pork chops horizontally to get an accurate reading.

Serve with baked potato or mashed potatoes and corn on the cob.

From the Loren Keppy family

Heartland Honey-Mustard Pork Medallions

Makes 4 servings

Use a fresh lemon for the marinade and cut the rest of the lemon into slices.

1 pound pork tenderloin

2 tablespoons honey

2 tablespoons country-style Dijon mustard

2 tablespoons olive oil, divided

1 teaspoon lemon juice

1 cup cornflake or dried bread crumbs

Lemon slices

Slice tenderloin crosswise into 8 pieces. Flatten slightly.

Combine the honey, mustard, a tablespoon of olive oil, lemon juice, 1/4 teaspoon of salt and 1/4 teaspoon coarsely cracked pepper in a resealable food storage bag. Add the pork medallions and turn to coat. Let stand 30 minutes.

Remove the pork from the marinade and dip both sides into the cornflake crumbs to coat.

Heat the remaining oil in a large nonstick skillet over medium-high heat. Add pork and cook for about 3 minutes on each side until internal temperature reaches 155 degrees F on a meat thermometer.

Garnish with lemon slices, if desired.

Serve with ranch potatoes, green beans and biscuits.

From the Greg Kaffenbarger family

Southwestern Green Chile Pork Roast

Makes 8 servings

3 to 4 pound pork shoulder, trimmed of fat

2 tablespoons olive oil

1 cup onion, chopped

1 can (14.5 ounces) tomatoes, diced

2 cans (4 ounces) green chilies, diced

2 teaspoons ground cumin

Corn tortillas

Salsa Verde

Sliced avocados

Sour cream

Heat the oil in a large skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 to 8 minutes, turning to brown each side.

Place pork in slow cooker and add onion, tomatoes, green chilies and cumin. Season to taste with salt and pepper.

Add 1 cup water. Cook on low for 6 to 8 hours, until tender

Remove pork and cool slightly. Shred meat with a fork discarding fat. Spoon some vegetables from the slow cooker over the pork.

Serve on corn tortillas and top with Salsa Verde, avocados and sour cream, if desired.

From the National Pork Board

Comfort Country-Style Ribs

Makes 8 servings

MacIntosh, Gala and Granny Smith apples are good cooking apples and will hold their shape after baking.

3 pounds country-style pork ribs

6 cups red cabbage, finely sliced (about 1 1/2 pounds)

1 medium onion, sliced

1 apple, peeled, cored and sliced

1/3 cup cider vinegar

2 tablespoons brown sugar

2 tablespoons olive oil

Heat the oven to 350 degrees F.

Place the cabbage, onion and apple in the bottom of a 4-quart casserole or Dutch oven. Season to taste with salt and pepper.

Heat a couple tablespoons of olive oil in a sauté pan over medium-high heat.

Add pork ribs and cook until browned, about 6 to 8 minutes, turning to brown each side. Remove pork and place over cabbage. Pour off fat.

Combine vinegar and brown sugar in a small bowl. Add to pan, stirring to remove browned bits from bottom of pan. Pour over ribs and cabbage.

Cover and bake 1 1/2 to 2 hours or until the internal temperature reaches 155 degrees F, pork is tender and cabbage is cooked.

Serve with roasted potatoes.