Celebrate Pork Month with these recipes

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 16

Ingredients

1 1/2 cups shredded cheddar cheese

1 cup cooked and crumbled bacon

1 tube (16.3 ounces) refrigerated biscuits, 8 count

2 tablespoons butter, melted

1/8 teaspoon garlic powder

1/8 teaspoon dried or fresh parsley

Directions

1. Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish.

2. In a mixing bowl, combine the cheese and bacon.

3. Scoop about 1 tablespoon of the mixture and form into a ball. You'll need 32 total.

4. Cut each of the 8 biscuits into 4 equal pieces.

5. Flatten each piece of dough and wrap it around a cheese and bacon ball.

6. Place the biscuit bombs seam side down in the prepared pan.

7. Bake for 18-20 minutes, until golden brown.

8. Combine melted butter, garlic powder and parsley; brush over the warm biscuit bites and enjoy!

Tip: Freshly shredded cheese works best because it melts smoother than pre-shredded, bagged cheese.

Servings: 5

Ingredients

1 pork tenderloin

1/2 cup flour

1 tablespoon seasoned salt

2 tablespoons vegetable oil

2 tablespoons butter

1/2 cup thinly sliced yellow onion

1 tablespoon minced garlic

8 ounces sliced mushrooms

2 tablespoons flour

1 cup chicken broth

1/2 cup Marsala cooking wine or broth

1 teaspoon Dijon mustard

1/2 teaspoon black pepper

1/3 cup heavy cream

Salt, to taste

Directions

1. Cut the pork tenderloin into 1 1/2-inch-thick slices and set aside.

2. In a small bowl, combine the 1/2 cup of flour and seasoned salt.

3. Coat the pork medallions in the flour mixture one at a time until they're all coated.

4. Add the vegetable oil to a sauté pan over medium-high heat.

5. Sear the pork for 2-3 minutes on each side; remove to a plate.

6. Turn the heat down to medium and add the butter to the same pan.

7. Sauté the onions and garlic for a few minutes or until the onions soften.

8. Add the mushrooms and continue to cook for a couple minutes.

9. Sprinkle the flour into the pan and stir until the vegetables are coated. Cook for 1 minute, stirring frequently.

10. Slowly pour in the broth and cooking wine while stirring constantly; bring to a boil.

11. Stir in the Dijon mustard and black pepper.

12. Reduce the heat to medium-low and stir in the heavy cream and salt to taste.

13. Add the pork to the sauce, cover and cook until the pork reaches 145 degrees.

14. Serve warm over mashed potatoes, if desired.

Servings: 6

Pork Chop Ingredients

6 boneless pork chops, 6 oz. each, 1-inch thick

1 teaspoon salt

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

Street Corn Topping

4 cobs corn, husked

1 tablespoon mayonnaise

1 tablespoon sour cream

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon salt

1/4 teaspoon smoked paprika

1/4 cup chopped cilantro

2 tablespoons finely chopped red onion

1 tablespoon finely chopped jalapeño

1/4 cup cotija (or feta) cheese

Directions

1. Preheat the grill to medium-high heat.

2. Place the cobs of corn directly on the grill plates to give them a little char. Rotate about every 1-2 minutes or until golden brown on all sides. Remove from the grill, cut the corn off the cobs and let cool.

3. In a small bowl, combine the remaining street corn salad ingredients. Stir in the corn and set aside until the pork chops are ready.

4. In a small bowl, combine the pork chop seasoning ingredients and stir until combined.

5. Sprinkle the mixture onto the pork chops, making sure to get both sides coated.

6. Grill the pork chops for 4-5 minutes.

7. Flip the pork chops and cook for 5-7 minutes, or until the internal temperature reaches 145 degrees.

8. Remove the pork chops from the grill and let them rest for 5 minutes. Serve each pork chop with a large spoonful of the street corn salad and additional cheese, if desired.