Greek Ribs



3 lbs of pork ribs

4 tbsp oregano

2 tbsp lemon pepper

5 garlic cloves

1/4 cup olive oil

1/4 cup lemon juice

2 tsp lemon rind

1 tsp salt

1 tsp pepper


1.Remove the skin membrane from the ribs.  In a small bowl, add the rest of the ingredients and stir well.  Lather the marinade on the ribs.

2. Preheat the oven to broil.  Place ribs on a baking sheet lined with tin foil.  Cook on broil for 20 minutes, uncovered.  Then place in a 350 degree Fahrenheit oven for 1 hour, uncovered so they get crispy.  Cover the ribs with tin foil and then cook for another hour.


Pork Schnitzel


10 pork chops, thinly cut

1 cup of flour

salt and pepper

3 eggs, mixed with a fork

1 cup bread crumbs

oil for frying


1.Put the flour with salt and pepper, eggs and bread crumbs in separate dishes and the oil in a pan for frying.

2. Place each pork chop in the flour, then the eggs, lastly the bread crumbs.  Place the chops in the heated oil and fry for about 4 minutes on each side.  Tap with a paper towel to remove excess oil when done.

Pork Carnitas



3 pounds of pork loin

1 bay leaf

1 1/2 cup of water

2 tbsp of chili powder

2 tsp of cumin

1 tsp of ground coriander

1/2 tsp cloves

1 tsp onion powder

1 tsp garlic powder

1 tsp sea salt

1 tsp oregano

small tortillas or larger ones cut in half or quarters

toppings: avocado, tomatoes, peppers, green onion, beans, lettuce, sour cream, salsa, Greek yogurt

1. Mix all of the spices together in a small bowl and spread over the pork loin as a rub.  Place the loin in the slow cooker with the water and the bay leaf.  Cook on low heat for 7-8 hours.  Take out of the slow cooker and shred with two forks.

2. To assemble the carnitas, place the tortillas in the oven and bake for a few minutes so they are hard enough to hold the ingredients.

3. Spread avocado or guacamole on the tortilla (if you choose), top with shredded pork and your choice of vegetable toppings.  Add salsa, sour cream or Greek yogurt as well.




1 pound pork, ground turkey, or shrimp

1 cup shredded cabbage

10 mushrooms, chopped

2 green onions, chopped

2 cloves garlic, minced

1 tbsp. hoisin sauce

1 tsp. ginger

1 tsp. Sriracha

1/4 tsp. pepper

2-inch wonton wrappers

extra virgin olive oil for frying

soy sauce, to dip in


1. Cook the pork or ground turkey or add in the shrimp.

2. Put the meat, cabbage, mushrooms, green onion, garlic, hoisin, ginger, Sriracha and pepper in a bowl.  Mix well.

3. To assemble to potstickers, place the wrappers on a plate or cutting board.  Spoon a tablespoon of meat-cabbage mixture in the middle of the wrapper.  Rub the edges of the wrapper with water, fold the dough over the filling, creating a half-moon shape and pinch the edges.

4. Heat the oil in a skillet and cook the potstickers on each side for about 3 minutes.  Serve with soy sauce or more hoisin sauce.



Hawaiian Pork Chops



6 pork chops

1/2 cup ketchup

3/4 cup water

1/4 cup sugar

1/4 cup vinegar

sprinkle of salt and pepper

1 small can crushed pineapple


1. Preheat the oven to 350 degrees Fahrenheit.  Brown the pork chops on a greased skillet for a few minutes on each side.  Transfer them to a baking dish.

2. In a saucepan, combine the ketchup, water, sugar, vinegar, salt and pepper.  Heat to a boil then pour the sauce on the pork chops.  Cover the baking dish with tin foil and cook in the oven for 30 minutes (this time may vary depending on how thick your pork chops are).


Caesar Porks Chops



4 pork chops

1/4 cup flour

1 tbsp. Italian seasoning

1/2 cup Caesar salad dressing

1/2 cup shredded parmesan cheese


1. Preheat the oven to 375 degrees Fahrenheit.  Spray a baking dish with cooking spray.

2. In a shallow dish, mix flour and Italian seasonings.  Pour salad dressing into another dish.  Have the parmesan cheese in yet another dish.

3. Coat both sides of the pork chop with the Caesar dressing, then with the flour mixture.

4. Bake uncovered for 30 minutes or for thicker pork chops up to 40 minutes.



Balsamic and Brown Sugar Slow Cooker Pork



1 boneless pork tenderloin or pork roast

1/4 tsp salt and pepper

1/4 tsp granulated garlic

3 cloves garlic

1/2 cup water


1/2 cup brown sugar

1 tbsp cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tbsp soy sauce


1. Rub the roast with salt, pepper and granulated garlic.  Place in a slow cooker with 1/2 cup water and crushed garlic.

2.Cook on low for 6-8 hours.  About 20 minutes before the roast is done, combine the ingredients for the glaze in a small saucepan and heat until it thickens.

3. Take the roast out of the slow cooker and shred it with 2 forks.  Use the glaze to pour overtop your roast when serving.