Favorite pork recipes?

Sounds like you know what you're doing. Try stuffed pork chops. Bread stuffing with whatever herbs/meats/fruits you like. Broil or bake.

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I like to rub on some salt and brown sugar and let it sit for 20 min then put it in the oven at @220 for 45 min to get the chop to rare, then pan fry in some olive oil with Thyme or Rosemary or both and some butter.

>>9098942
My Mom used pork cutlets, I use pork shoulder. But anyway you bake the pork and pour a can of Campbell's cream of mushroom soup in. And serve with mashed potatoes using the soup as gravy. Pleb possibly, but delicious, I even replace my Thanksgiving gravy with the cream of mushroom gravy.

stuffed chops, definitely.
you should also find a charsiu recipe which works for you, belly and shoulder are both cheap available cuts with options there.
maybe do cutlets?
mince or grind, incorporate some in burgers, or make croquettes?
if you have a good roasting pot you can do that with sauerkraut.

>>9098942
My mom used to make these sometimes when I was a kid. Didn't like them very much back then, would have rather had grilled cheese or PB&J, but last time, when I was about 20 or 21, they were god damn good.

https://www.porkbeinspired.com/recipes/sage-pork-tenderloin-medallions-with-white-wine-jus/

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I braised some pork ribs yesterday, came out pretty good. A different cut of meat, still a good price for them.

>>9098942
Cut them into strips and make slow cooked teriyaki. It's fucking delicious

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>>9098942
i just had some raw chorizo, was pretty darn good

It's been a while so I don't remember too well but I used to be able to get free range berkshire black pork from the Otways. I would get a loin rack and separate it into portions with 2 bones each. I'd stab it and stick garlic cloves in the wounds, then rub it down with kosher salt, cracked black pepper and ground dried sage leaves and possibly something else, I forget now. Then I'd massage it with olive oil and pop it in the oven for about 45min on I think 180 or 200 celcius.

That always came up delicious and tender.

>>9098942
Swedish meatballs and homemade bratwurst

In fairness we've always had a few pigs for meat throughout the year so it's a lot easier to get the casing needed for sausages

Also make some damn fine pork knuckle and pork brain. Grill or fry the brain, for knuckle you always boil it before roasting.