What are you thankful for?

You gather with your family and share memories and meals. You remember years past and look forward to what will be during the upcoming year. November and December remind you of all that you have to be thankful for. At okPORK we are thankful for the versatility, value and flavor of pork. What are you thankful for?

Bacon wrapped pork loin with peach and blue cheese
2 1/2 pound New York (top loin) pork roast
6 slices bacon
1 tablespoon butter
2 tablespoons
 yellow onion, diced

3 slices bread, toasted and diced
1/2 peach, peeled and diced
2 tablespoons blue cheese crumbles
2 tablespoons fresh parsley, chopped
1/2 teaspoon dried thyme
1 1/4 teaspoons salt, divided
1/4 teaspoon pepper
3/4 cup chicken broth
6 tablespoons brown sugar, packed
2 teaspoons smoked paprika 2 tablespoons Dijon-style mustard  

Cooking Directions 

Preheat the oven to 375 degrees F. 

Meanwhile, in a small skillet over low heat, melt the butter. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Transfer the onion to a large bowl and add the bread, peach, cheese, parsley, thyme, 1/4 teaspoon salt and pepper. Slowly pour in the broth and stir until combined. Set aside. 

Butterfly the pork by cutting it lengthwise to within 1/2-inch of the bottom side. Do not cut all the way through. Open it out and pound to 8x10-inch rectangle, fat side down. Spread the stuffing mixture over the pork, leaving about a 1-inch border at the edges. Roll the pork up, jelly-roll style, and arrange it seam side down. Spread the mustard all over the meat. 

In a small bowl, combine the brown sugar, paprika and 1 teaspoon salt. Rub the mixture all over the roast, then wrap the bacon slices around the roast. Tie the roast with butcher's twine at each slice of bacon. Arrange the pork, seam side down, in a roasting pan and roast until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), about 1 hour and 15 minutes, basting halfway through. 

Let rest 15 minutes before slicing and serving

Apple cinnamon pork chops
4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
Salt and pepper 
3 tablespoons butter, divided
apples, peeled, cored and thinly sliced

1 large white onion, halved and thinly sliced
2 tablespoons brown sugar, packed
2 teaspoons cinnamon
Pinch cayenne
2/3 cup apple cider
1/3 cup heavy cream 
Cooking Directions

Generously season the chops with salt and pepper on both sides. Set aside. 

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. 

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 4 minutes per side. 

Serve the chops with the apple mixture spooned on top.

Welcome to the new okPORK home!


After several weeks of settling in the new office space it was finally time for some fun. On November 13, the Board and staff at okPORK invited friends from across the state to come and see the new office. 



The rooms were filled with conversation and laughter as old friends chatted and new friendships formed. 



People stood near the tables sharing information about which foods were the most delicious and what was simply not to be missed.



At the end of the night friends said goodbye and the okPORK Board and staff invited everyone to come back when in the neighborhood. It sure sounds like home and okPORK is happy to be settled into a new one.

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, okPORK 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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