German Schnitzel Recipe – How To Make German Schnitzel – Traditional Schnitzel Recipe

Prep: 20 mins – Cook: 10 mins – Total: 30 mins


  • 4 serving-size pork loin chops, cut roughly ½ inch thick (roughly 1 – 1 1/2 lbs total)
  • Salt and pepper
  • 4 Tbsp butter
  • Peanut oil or vegetable oil (for frying)
  • 1/2 c unbleached all-purpose flour
  • 1 c plain breadcrumbs
  • 2 eggs, beaten lightly
  • Lemon slices and fresh parsley (to serve)


  1. Lightly salt and pepper the pork cutlets. Place them between two sheets of plastic wrap and pound them to 1/8 inch thick using a meat mallet or rolling pin. Set the cutlets aside.
  2. Melt 2 Tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1/8 inch. Heat the oil and butter over high heat. Toss a little breading into the hot oil, if it crisps up nicely, but doesn’t burn, then you know your oil is ready.
  3. Place flour and breadcrumbs each in their own shallow dish. Place the beaten eggs in a shallow bowl.
  4. Dip a pounded cutlet in flour, covering it completely. 
  5. Then, dip the cutlet in the beaten eggs, moistening it entirely. Let any excess egg drain off. 
  6. Finally, dip the cutlet into the breadcrumbs, covering it completely, but not pressing the breadcrumbs into the cutlet. Let any excess breadcrumbs fall off.
  7. Immediately transfer the breaded cutlet to the hot oil. Fry the cutlet for 1-2 minutes on each side until golden brown. Transfer the cutlets to a paper towel lined platter or wire rack.
  8. Repeat with another cutlet. 
  9. After 2 cutlets, add the remaining 2 Tbsp butter and additional oil if necessary. Heat your oil/butter and continue with the remaining cutlets. 
  10. To serve, garnish the hot schnitzel with lemon slices and parsley. Serve immediately with spätzel, fries, or German potato salad.

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Chinese Meatball Recipe – Lion’s Head Meatballs – Lunar New Year Recipes

Total Time: 30 mins



  • 1 lb. ground pork
  • 1/2 cup breadcrumbs
  • 2 large eggs
  • 2 tablespoons Shaoxing cooking wine (or mirin)
  • 1/4 cup green onions, finely chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1/2 tablespoon brown sugar
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper (or white pepper)


  • 1/4 cup soy sauce
  • 1/4 cup chicken broth
  • 2 tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 tablespoon flour (or cornstarch)



  1. In a large mixing bowl, combine pork with breadcrumbs, eggs, Shaoxing cooking wine, green onions, soy sauce, sesame oil, brown sugar, ginger, garlic, salt and pepper. Mix well until uniform in consistency.
  2. Divide pork mixture into 5 equal pieces and roll into meatballs with your hands. Wear disposable gloves when handing meat to avoid contamination.
  3. Cook the meatballs in the air fryer or oven.
    • In the air fryer: Place meatballs in a single layer in the air fryer and cook at 375F for 20 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.
    • In the oven: Place meatballs in a parchment-lined quarter sheet baking pan and cook in a 375 preheated oven for 40 minutes, until the internal temperature reaches 160F when measured on a meat thermometer. Set aside.


  1. In a small mixing bowl, add soy sauce, chicken broth, brown sugar, sesame oil and flour. Whisk well to combine until flour and sugar dissolves.
  2. Transfer the sauce into a shallow saucepan and heat over medium for 3-4 minutes. Continuously stir until desired consistency is reached.
  3. Add meatballs to the saucepan and toss well to coat evenly. Garnish with green onions and serve warm with a bowl of steamed rice, and drizzle any extra sauce from the pan on top.

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Crock Pot Barbacoa Recipe

Prep: 15 mins – Cook: 8 hrs – Total: 8 hrs 15 mins


  • 5 lb pork butt roast
  • 6-7 chipotle peppers in adobo sauce
  • 1 large onion, chopped
  • 10-11 cloves, ground
  • Whole head of garlic, about 12 cloves
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1 cup beef broth
  • 2 Tbsp cumin powder
  • 2 Tbsp oregano 
  • 4 bay leaves
  • 1 tsp black pepper
  • 1 tsp salt
  • Handful of cilantro, chopped

barbacoa pork on a white platter


  1. Heat oil in large pot over med-high heat. Brown meat, about 2-3 minutes per side. (optional)
  2. Crush cloves with mortar and pestle.
  3. Blend all sauce ingredients, other than bay leaves, in grinder or food processor. (optional)
  4. Add pork to crock pot and cover with sauce. Cook 8 hours on low or 5 hours on high.
  5. Shred pork with forks and mix well with sauce.

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Garlic Ginger Glazed Sticky Pork Recipe

Prep: 15 mins – Cook: 10 mins – Total: 25 mins


  • 1 1/2 pounds boneless center cut pork loin cut into 1/4-inch thick slabs, then 1/4-inch thick strips, about 3 inches long
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola or peanut oil plus extra if necessary
  • 5 cloves garlic peeled and minced or pressed through a garlic press
  • 2- inch knob of fresh ginger grated
  • 1/2 cup mild honey
  • 2 tablespoons to 1/4 cup sriracha or chili garlic sauce
  • 1 tablespoon rice wine vinegar or white wine vinegar


  1. In a liquid measuring cup or a small mixing bowl, whisk together the mild honey, sriracha, and rice wine vinegar. Set aside.
  2. Pour the oil into a heavy-bottomed skillet over medium high heat and swirl to coat. Let it heat until it is shimmering. While the oil heats, sprinkle the pork strips with kosher salt and black pepper then toss with your hands to distribute it evenly. Carefully add the pork to the pan, working in batches to avoid overcrowding the pan. Let the first side brown, flip the pieces with tongs or a spatula, and brown the second side. Transfer the pork to a plate.
  3. Return the pan to the heat and add in the garlic and ginger. Stir until fragrant, about 30 seconds.
  4. Raise the heat to high and pour in the sauce mixture and bring to a boil, stirring frequently. When the sauce is very bubbly and thickened like warm honey, toss the pork back in and toss constantly to coat everything and reduce the sauce to a thick, sticky glaze on the pork. This can be served immediately over rice, noodles, or as finger food, or can be allowed to cool and be eaten cold.

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Skillet Pork Chop Recipe

Prep: 30 mins – Cook: 15 mins – Total: 45 mins


  • 4 pork chops, about 1-inch thick and 6 to 7 ounces each, see notes
  • Salt, to taste
  • 1 tablespoon all-purpose flour
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 cup low-sodium chicken stock
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons honey or brown sugar
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley


  • Take the pork chops out of the refrigerator and season on both sides with salt and pepper — we use just less than 1/4 teaspoon of fine salt per pork chop. Set the chops aside to rest for 30 minutes.
  • Meanwhile, make the spice rub. In a small bowl, mix the flour, chili powder, garlic powder, onion powder, and smoked paprika. After 30 minutes, use a paper towel to pat the pork chops dry then rub both sides of the chops with the spice rub.
  • Heat the oil in a medium skillet (with lid) over medium-high heat. As soon as the oil is hot and looks shimmery, add the pork. Cook until golden, 2 to 3 minutes.
  • Flip the pork so that the seared side is facing up. (If there is a fattier side of the pork, use kitchen tongs to hold the chops, fat-side-down until it sizzles and browns slightly; about 30 seconds.) Reduce the heat to low then cover the skillet with a lid. Cook 6 to 12 minutes or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. (Since cook time depends on the thickness of the chops, check for doneness at 5 minutes then go from there, checking every 2 minutes). If you do not have a thermometer, you will know they are done, if when cutting into the chops, the juices run clear.
  • Transfer pork chops to a plate then cover loosely with aluminum foil. Let the pork rest for 5 minutes.
  • While the pork rests, make the pan sauce. Increase the heat to medium-high then add the chicken stock, vinegar, and honey. Use a wooden spoon to scrape the bottom of the pan so that any stuck bits of pork come up. Bring to a simmer and cook until reduced by half. Taste then adjust the seasoning with salt, more vinegar or honey. Slide the skillet off of the heat and when the sauce is no longer simmering, swirl in the butter. Slide the pork chops back into the pan and spoon some of the sauce on top. Alternatively, slice the chops then place back into the pan. Scatter fresh parsley over the pork then serve.

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Pork Carnitas Recipe – How To Make Pork Carnitas – Pork Carnitas Tacos

Prep: 10 mins – Cook: 6 Hours – Total: 6 Hours


  • 3 pounds pork butt, or pork shoulder
  • 2 tbsp cumin
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1/2 cup onion, finely chopped
  • 1 cups chicken broth
  • 1 cup water
  • 2 tbsp lime juice
  • 2 tbsp orange juice
  • 1 chopped jalapeño, optional


  1. This is the slow cooker pork carnitas version. For an Instant Pot, see above.
  2. First, pat pork dry with paper towels. Combine spices in a small bowl. Rub spice mix all over pork.
  3. Add pork and remaining ingredients to a slow cooker. Cook on low for 6 to 8 hours or on high for 4 to 5 hours.
  4. Once pork is tender, discard all but 1/2 cup of the liquid. Shred pork with two forks. Discard bone(s).
  5. Optional but highly recommended: preheat oven to broil. Add shredded pork and about 1/2 cup of the liquid to a baking sheet. Broil for 4 to 5 minutes. Watch closely to prevent burning.
  6. Remove from oven and serve.

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Loaded Pull Pork Nachos


  • 2 pounds pork shoulder (or grab your favorite shredded BBQ on the way home)
  • 1 cup water
  • 1 tablespoon BBQ seasoning
  • 1 32-ounce bag frozen tater tots
  • 1 28-ounce can baked beans
  • 2 cups shredded Monterrey jack cheese
  • 1 cup BBQ sauce
  • Salt
  • Green onion for garnish


  1. If you’re cooking your own pork, place the pork shoulder in a crockpot with water and seasoning. Cook on low for 8 hours or on high for 4 hours. Once the meat is cooked through, remove it from pot and shred it with 2 forks.
  2. Once you have your meat cooked, you’re ready to cook your tater tots! Cook the tots according to the bags directions, and don’t forget to spray the large baking sheet with nonstick cooking spray. Cook until crispy.
  3. Once your tots are cooked, remove from the oven and spread the meat over the top. Then top with baked beans and shredded cheese and return to the oven to bake for about 10 minutes or until cheese is melted.
  4. Before serving, top with BBQ sauce and green onions.

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Barbecue Ribs

  • Total: 3 hr 35 min – Prep: 1 hr 5 min – Cook: 2 hr 30 min


  • 1/4 cup brown sugar
  • 2 tablespoons chili powder
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 racks baby back ribs
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar 1 cup barbecue sauce


  1. Combine the brown sugar, chili powder, 1 tablespoon salt, 1 teaspoon black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight.
  2. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half. Add the barbecue sauce.
  3. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

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Prep 15 mins – Cook 15 mins – Total 25 mins


  • 1 cup vegetable oil
  • 1 pound boneless pork chops
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko* bread crumbs
  • Cooked rice, for serving
  • Tonkatsu sauce, for serving


  1. Heat corn oil in a large skillet over medium high heat.
  2. Season pork chops with salt and pepper, to taste. Working one at a time, dredge pork chops in flour, dip into egg, then dredge in Panko crumbs, pressing to coat.
  3. Working in batches, add pork chops to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
  4. Serve immediately with rice and tonkatsu sauce, if desired.

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Rosemary Pork Chops – Rosemary Pork Chop Recipe – How To Make Rosemary Pork Chops

Prep: 10 mins – Cook: 10 mins – Total: 3 hrs 20 mins


  • 1 cup soy sauce
  • ½ cup water
  • 6 tablespoons brown sugar
  • 2 tablespoons dried rosemary, crushed
  • 4 boneless pork chops


  • Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
  • Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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