The National Pork Board Teams Up with Leading Chefs to Celebrate Pork's Flavor and Value

Chefs Matt Abdoo, Adam Sappington and Jose Mendin join the Taste of Now campaign sharing how pork helps inspire every occasion.

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National Pork Board

Oct 10, 2017, 09:00 ET

DES MOINES, Iowa, Oct. 10, 2017 /PRNewswire/ -- Cooks today are craving new food inspiration, creative recipes and flavorful dishes – and want it all at a great price. So the National Pork Board is partnering with three industry-leading chefs this holiday season to show cooks everywhere that all of this is happening right now with pork.

These chefs will highlight the continued "Taste of Now" campaign, sharing how pork offers cooks a variety of cuts and flavor profiles for every occasion:

Dijon And Herb-Crusted Pork Chops with Dried Fruit Mostarda

Chef Matt Abdoo (New York, NY) is known for his smoke-centric culinary destination, Pig Bleecker and award-winning barbecue at Pig Beach.
Chef Adam Sappington (Portland, OR) is an established cookbook author, James Beard finalist and owner and head chef of The Country Cat, a cozy restaurant that blends Midwest and Northwestern cuisines.
Chef José Mendín (Miami Beach and Puerto Rico) is a five-time James Beard semi-finalist, founding partner and chef at Pubbelly Restaurant Group, including, Pubbelly Noodle Bar, an Asian-inspired gastropub.

"We are thrilled to partner with these three leading chefs and share how they're celebrating the year's most popular flavors, cuisines and food trends with pork," said Jarrod Sutton, Vice President of Domestic Marketing at the National Pork Board. "With pork available at an unprecedented value, there's no better time for cooks to bring pork to their holiday feasts this season."

Celebrating on-trend flavors and unique combinations, the National Pork Board – alongside Chefs Abdoo, Sappington and Mendin – is introducing eight new recipes inspired by America's favorite pork cuts that can help elevate any meal from family get-togethers to holiday parties.

Chef Matt Abdoo

Crispy Pork Cutlets – Breaded, crispy pork shoulder blade chops paired with a Tuscan Salad side makes for an easy weeknight meal.
Dijon and Herb-Crusted Pork Chops – Dijon rubbed bone-in pork ribeye chops are perfectly complemented by a dried fruit mostarda for an elevated dish that's perfect for entertaining.

Chef Adam Sappington

Apple Cider Ham with Molasses Glaze – Orange, apple cider and molasses combine for a flavorful dinner ham that's paired alongside a warm cabbage, farro and toasted walnut slaw.
Baked Loin Chops – Easy, broiled pork chops and homemade Parmesan white beans will satisfy your comfort food cravings as your go-to family meal.

Chef Jose Mendin

Michoacan-Style Pork Carnitas – Slow cooked pork shoulder is seasoned with a blend of citrus, garlic and herbs then topped with tart green apple slaw and finished with cheese.
Honey Balsamic-Glazed Ham – Pineapple combines with honey and balsamic for a flavorful ham that's paired with easy garlic kale and smashed potatoes.
Pork Pappardelle Puttanesca – Shredded pork roast topped with basil, pecorino cheese, chili flakes and thyme makes for a new pasta night favorite.
Sautéed Cuban Pork Loin with Rice and Red Beans – This Puerto-Rican inspired dish – typically made with a pork shoulder – is translated into an easy weeknight meal with pork loin, smothered in a mojo marinade and plated with sweet plantains, rice and beans.

And be sure to stick to the National Pork Board's temperature guidelines: cook pork chops, roasts and tenderloin to an internal temperature between 145 degrees F. (with a light pink center) and 160 degrees F., followed by a three-minute rest. For ground pork, cook to an internal temperature of 160 degrees F.

Already craving more? You can check out exclusive chef videos on YouTube. Visit PorkBeinspired.com to discover step-by-step recipes, information on pork cuts or new cooking tips and tricks and more.

About the National Pork Board
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.

SOURCE National Pork Board