If you’ve ever stood in the kitchen with a package of pork and thought, “I want to do something good with this,” you’re not alone.

Quality pork deserves more than the same rotation of rushed meals. When you start with well-raised pork, the kind that’s flavorful on its own, cooking becomes less about shortcuts and more about enjoying the process. These recipes are designed for the home cook who enjoys being in the kitchen and wants meals that feel satisfying to prepare and even better to eat.

Each of the three pork dinners below highlights different cuts and simple techniques that let the pork shine. No complicated steps. No fancy ingredients. Just honest, comforting meals made with pork you can feel good about serving your family.

If you’re buying pork directly from a farm, this is how you make the most of it—turning everyday cuts into dinners that remind you why quality meat is worth it.

Ingredients

• 1 (28-ounce) can diced tomatoes

• 4 cups (1 quart) chicken broth

• 1 tablespoon olive oil

• 1 pound strandquist family farm (sff) ground pork

• 1 small yellow onion, diced

• Salt

• Black pepper

• 2 cups arborio, carnaroli, or vialone nano rice

• 1/2 cup dry white wine

• 1 cup finely grated Parmesan cheese, plus more for serving

• 1 tablespoon butter

• 1/2 cup loosely packed chopped fresh basil leaves or 1/4 cup dried basil leaves

Steps to Make

1. Warm the liquids
   In a medium saucepan over low heat, combine the diced tomatoes (with their juices) and the broth. Keep warm at a gentle simmer.

2. Brown the sausage
   Heat the oil in a large, high-sided sauté pan or Dutch oven over medium heat until shimmering.
   Add the sausage and cook, breaking it into small pieces, until fully cooked and lightly crisp at the edges, about 8–10 minutes.
   Using a slotted spoon, transfer sausage to a paper towel-lined plate. Drain off excess fat, leaving about 1 tablespoon in the pan.

3. Cook the aromatics
   Add the onion to the pan along with a pinch of salt and black pepper.
   Cook, stirring occasionally, until softened and fragrant, about 4 minutes.

4. Toast the rice
   Stir in the rice, making sure every grain is coated in the fat.
   Cook, stirring constantly, until the edges of the rice turn translucent while the centers remain opaque, about 2 minutes.

5. Deglaze with wine
   Pour in the wine and cook, stirring constantly, until it has fully reduced and the pan is nearly dry, about 3 minutes.

6. Build the risotto
   Begin adding the warm tomato-broth mixture, ½ cup at a time, stirring constantly.
   Allow the liquid to be almost completely absorbed before adding the next ladle.

7. Cook until creamy
   Continue adding liquid and stirring until the rice is tender with a slight bite (al dente) and the risotto has a creamy, thick consistency.
   Start tasting around the 12-minute mark. Total cooking time will be about 20–30 minutes, and you may not use all of the liquid.

8. Finish the risotto
   Remove the pan from heat. Stir in the Parmesan and butter until fully melted and creamy.
   Fold in the reserved sausage and basil.

9. Season & serve
   Taste and adjust seasoning with salt and pepper as needed.
   Serve immediately, topped with additional grated Parmesan.

Ingredients

Pork Chops

• 2-4 sff bone-in pork chops (about 1-inch thick)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• 1 tbsp olive oil

Creamy Mushroom Sauce

• 2 tbsp butter

• 8 oz mushrooms, sliced

• 3 cloves garlic, minced

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried)

• ½ cup chicken broth

• ½ cup heavy cream

• Optional: ¼ cup grated parmesan for extra richness

Steps to Make

1. Season the pork chops
   Pat pork chops dry. Season both sides with salt, pepper, and garlic powder.

2. Sear the pork chops
   Heat olive oil in a large skillet over medium-high heat.
   Add pork chops and sear 3–4 minutes per side until golden brown and cooked through (145°F internal temp).
   Remove pork chops from skillet and set aside.

3. Cook the mushrooms
   Reduce heat to medium. Add butter to the skillet.
   Stir in mushrooms and cook 5–6 minutes until softened and lightly browned.

4. Add garlic & herbs
   Stir in garlic, thyme, and rosemary. Cook 30 seconds until fragrant.

5. Make the sauce
   Pour in chicken broth, scraping up any browned bits from the pan.
   Stir in heavy cream (and parmesan if using). Simmer 3–4 minutes until slightly thickened.

6. Finish the dish
   Return pork chops to the skillet. Spoon sauce over the top.
   Simmer 2–3 minutes to warm through and let flavors meld.

Ingredients

Ham Roast

• 4–6 lb sff fresh ham roast

• 2 tbsp olive oil

• 2 tsp salt

• 1 tsp black pepper

• 1 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme, chopped

• 4 cloves garlic, minced

Maple-Mustard Glaze

• ½ cup pure maple syrup

• ¼ cup Dijon mustard

• 2 tbsp apple cider vinegar

• 1 tbsp whole-grain mustard (optional)

Herb Pan Sauce

• 1 cup chicken broth

• 1 tbsp butter

Steps to Make

Bring to room temp
Remove ham roast from the fridge 45–60 minutes before cooking.

1. Season the roast
   Preheat oven to 325°F.
   Pat ham dry and rub with olive oil, salt, pepper, rosemary, thyme, and garlic.

2. Roast
   Place ham on a rack in a roasting pan (fat side up).
   Roast uncovered for about 20 minutes per pound, until internal temp reaches 145°F.

3. Glaze
   In a small bowl, whisk maple syrup, Dijon mustard, apple cider vinegar, and whole-grain mustard.
   During the last 30 minutes of cooking, brush glaze over the ham every 10 minutes.

4. Rest
   Remove ham from oven and tent loosely with foil. Rest 15–20 minutes before slicing.

5. Make the pan sauce
   Place roasting pan on the stovetop over medium heat.
   Add chicken broth and scrape up browned bits.
   Simmer 5 minutes, then stir in butter.

Serving Ideas

• Roasted root vegetables

• Scalloped potatoes or mashed potatoes

• Simple green salad with vinaigrette

Love farm-fresh pork? We have just one ½ pork share left for March 2026! Reserve yours by Friday, February 27 before it’s gone. Click HERE to reserve today.

Happy cooking,

Tessa