Don't heat up the house! Use the grill.

It may have taken until almost June, but the summer of 2015 has sure turned up the heat. Don't worry, you don't have to heat the kitchen up even more to make a mouthwatering lunch or dinner! Get outside, play in the sprinkler or pool and use your grill. From chops to kabobs and from pork burgers to pork loin there are hundreds of options to keep you out of this kitchen this summer.

Tropical pork kabobs


1 Lb of pork loin, cubed
1/3 Cup orange marmalade
1/4 Cup orange juice
2 Tbs Honey
1/4 Tsp cinnamon
8 Wooden skewers soaked in water
1 15-Oz can of pineapple chunks
2 Bananas sliced
1 11-Oz can of Mandarin oranges


In a small saucepan, mix together the marmalade, orange juice, honey and cinnamon. Stir over low heat until mixture bubbles gently. Divide pork cubes into 4 equal parts and thread on 4 skewers. Fill remaining 4 kabobs with pineapple, bananas, and mandarin oranges. Place fruit kabobs on large plate and coat with glaze. Spoon remaining glaze over pork kabobs. Grill or broil pork about 4 inches from heat source for 10 minutes or until lightly browned. Serve immediately with fruit kabobs. 

Italian sausage and pepper heroes

4 Lbs of sausage links - Italian or smoked

4 Red bell peppers, sliced
4 Green bell peppers, sliced
2 Tbs olive oil
6 Large sweet onions, sliced
6 Cloves garlic crushed
Salt and black pepper to taste
16 Long sandwich rolls, sliced


In large skillet sauté peppers in oil until soft, about 5 minutes. Add onions and garlic, season with salt and pepper and continue cooking, stirring frequently, until vegetables are lightly browned, 10-15 minutes. Pepper mixture can be made ahead; reheat at serving time or serve at room temperature.

Prepare fairly hot fire in grill. Grill sausage directly over hot fire, turning occasionally, until done, about 10 minutes total. Place sausage links in rolls, add generous helping of sautéed peppers and onions.


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Chefs compete and diners eat for the babies!


Where can you get pork from more than a dozen of the areas best chefs? Where can you taste it all in one night while supporting the Oklahoma March of Dimes? One place combines area chefs, pork and support for the babies and that is the 2015 Taste of Elegance.


Buy your ticket now for $35 and you won't miss an evening with some of the best chefs in the area on July 21! You will get samples from each chef as well as two drink tickets. In addition, you will be among the first to know which chef will take home the honor of winning the competition and all ticket holders will have a vote in the people's choice! 


Want more information about the even last year or where to buy tickets? Press here for more!

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 or call 1.405.232.3781.

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