With the mercury dipping to the single digits at night and the sprinkling of snow on the ground, many of you are probably putting your grills away or under their covers for the season. (Unless you are a die-hard like me, but that’s a story for another time.) The idea of grilling chops may not be as appealing as it is when the nicer weather is around, but that doesn’t mean you shouldn’t be thinking about how to bring those flavors and cuts indoors for the winter.
The National Pork Board and the Pork Checkoff are reminding consumers that there are many great “indoor” recipes available for you to enjoy the taste and health benefits of U.S. pork. The oven, air fryer, and frying pan are still great alternatives to the grill.
Neal Hull is the Director of Domestic Development at the NPB, and he talks about the diversity pork has in the kitchen as well as the smoker and the grill.
As has been mentioned before, pork doesn’t always have to be the center of the plate. While the chops, ribs, hams, and pulled pork are great main attractions, pork is very much able to be a key ingredient in many foods, including ethnic staples like Carnitas, Pot Stickers, and Spaghetti Bolognese.
And when pork is the center of the plate star, you have plenty of options to find tasty uses for the leftovers.
To find these kinds of recipes, visit pork.org. From there you can find videos, recipes, and articles to help you step up the wintertime enjoyment of our favorite protein in Iowa.
