Taking the time to share some pork love 

 RLL and MM cooking

Scads of people lined up in front of Wheeler's Meat Market on Thursday, May 10. Vying to get their hands on the best priced Wheeler's meat, some people waited for hours.

Realizing the opportunity, okPORK set up shop in the parking area just east of the front doors and prepared hundreds of pounds of hot-off-the-grill pork chops for the waiting customers. Mark McGinnis, community outreach specialist for okPORK, and Roy Lee Lindsey, executive director at okPORK, spent the middle of the day, tongs in hand, standing over the  the grill.chops on grill

The chops were cut from whole pork loins, seasoned with Wheeler's special seasoning and grilled to perfection underneath the noses of onlookers. People seemed interested but few left the line, worried about the security of their position in line, so McGinnis began walking the line and passing out the pork chops.

"I do believe one guy has eaten about six already," McGinnis said. "He takes one each time I walk by. Plenty of people have asked which kind of chops these are, and I can just show them the picture in the window of the pork loins on sale."

At the end of the day Lindsey and McGinnis grinned as they packed the supplies into the truck. Lots of people ate some okPORK. What could be a bigger success?

Showing some chops!

courtesy of porkbeinspired.com


A disturbing matter has come to our attention. It seems most people are not aware of how versatile the pork chop can be. It seems we must do do our best to find a remedy for such a situation.


Below are two of our favorite pork chop recipes. To find more - visit www.porkbeinspired.com.


Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes  Morroccan Rib Ragu

* 2 pounds boneless blade chops (pork loin country-style ribs), cut into 1-inch cubes
* 2 tablespoons olive oil
* 2 teaspoons Spanish or Hungarian sweet paprika
* 2 teaspoons ground coriander
* 2 teaspoons ground turmeric
* 2 teaspoons sea salt
* 1 teaspoon freshly ground black pepper
* 1 teaspoon ground ginger
* 1 teaspoon ground cumin


To see the rest of the recipe, click here.

Spicy Grilled BBQ Pork Chops
Prep Time: 10 minutes
Cook Time: 6 hours

8 boneless pork chops, 3/4-inch thick
2 tablespoons salad oil

Dry Rub:
4 teaspoons chili powder
4 teaspoons paprika
4 teaspoons black pepper
4 teaspoons salt
2 teaspoons garlic
1 teaspoon cumin
1 teaspoon oregano


Homemade Spicy BBQ Sauce:


1/2 cup ketchup
1/4 cup Valentina, OR your favorite hot sauce
1/2 cup honey
salt and pepper, to taste
To marinate pork chops:
Combine all dry ingredients to make rub. Brush pork chops on all sides with oil, making sure to coat well. Lay out pork chops on a jelly roll type pan and freely apply rub to each side of the chop. Place chops in the refrigerator. Meanwhile, make your homemade BBQ sauce. Combine all ingredients, blend with a whisk and allow to stand for 30 minutes before serving. Cover and refrigerate.

Prepare your grill. When it's hot, place pork chops on the grill over a medium-high heat. Grill chops approximately 4 minutes on each side, depending on the thickness of your pork chops. Cook until an instant-read thermometer registers 145 degrees Fahrenheit when inserted into the thickest part of the chop.  Remove from heat and allow to rest 3 minutes before serving. Serve chops whole or sliced with BBQ sauce on the side.
About Oklahoma Pork Council

The Oklahoma Pork Council, a producer organization consisting of Oklahoma pork producers, represents the interests of all pork producers. Partially funded by federally collected Pork Checkoff dollars, OPC promotes pork and pork products, funds research, and educates consumers and producers about the pork industry. For more information about this or any other programs of the Oklahoma Pork Council visit www.okpork.org or call 1.405.232.3781.

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