October is Pork Month, which gives the TeamHMG crew a pretty good excuse to talk about something we know well and enjoy even more. We spend our days communicating about agriculture, with a special focus on swine issues, and we genuinely love the work and the people who trust us to do it.

We also love pork.



So, in the spirit of the month, we asked our team to share a favorite pork recipe. The answers range from a longtime standby to recipes that make the most of a smoker, slow cooker or skillet. Each one says a little something about the person who makes it and brings us joy as we serve family and friends. We hope they will delight you as well!

Barb: Eight Can Soup

Barb calls this recipe “definitely a very old standby,” and it is easy to see why. It takes very little fuss to turn a handful of pantry staples and a pound of ground pork into a satisfying meal.

Ingredients

• 1 lb. ground pork, browned
• 1 can diced tomatoes
• 1 can tomato soup
• 1 can Rotel tomatoes
• 1 can cream-style corn
• 1 can corn
• 1 can chili with beans
• 1 can chili without beans
• 1 can Veg-All

Directions

Combine all ingredients in a 6- to 8-quart crockpot. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, stirring occasionally.

Barb’s verdict: “So easy and a hearty meal!”

Katie: Ground Pork Quesadillas



Katie keeps things simple with ground pork, cheese, vinegar, Worcestershire sauce, taco seasoning, and tortillas. Pack the tortillas with the pork mixture and tons of cheese, fold them over and bake in the oven until they reach your desired crispiness. The quantities are up to the cook, which feels appropriately flexible for a weeknight favorite.

Toby: Pork Belly



Toby likes pork belly smoked low and slow, giving it plenty of time to pick up smoke flavor while keeping the natural goodness of the pork. He eats it on its own, then puts the leftovers to work in homemade baked beans, grilled Brussels sprouts, and salads. That is a pretty strong argument for making extra.

Angela: Pork Shoulder



Angela’s pork shoulder gets the slow-cooker treatment. She cooks it on low for eight or so hours with a 14.5-ounce can of low-sodium chicken broth, chopped onions, three cloves of garlic, and a rub of salt, pepper, and spices. She shreds the pork and usually reheats it in a crockpot the next day when she’s making it for a party.

Ann: Alton Brown's Slow Cooker Pepper Pork Chops



Ann’s recipe comes from Alton Brown and takes a little more preparation, beginning with an overnight brine and ending with pork chops that are tender and falling off the bone.

Ingredients

• 2 cups vegetable broth
• 1/2 cup plus 2 teaspoons kosher salt, divided
• 1/2 cup light brown sugar
• 2 tablespoons black peppercorns, slightly crushed
• 1 pound ice
• 4 (1- to 1 1/2-inch thick) bone-in pork chops
• 3 ounces dried apple slices
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 1/2 cups chicken broth
• 1 tablespoon coarsely ground black pepper
• 1 teaspoon dried thyme

Directions

1. Combine the vegetable broth, 1/2 cup kosher salt, brown sugar and peppercorns in a medium saucepan over medium-high heat. Cook just until the salt and sugar dissolve. Remove from the heat and add the ice. Put the pork chops in a 2-gallon zip-top bag with the brine and seal. Place in a plastic container and refrigerate overnight.
2. Remove the chops from the brine, rinse and pat dry. Season both sides with the remaining 2 teaspoons kosher salt. Place the apples in the slow cooker.
3. Heat 1 1/2 tablespoons of the olive oil in a 12-inch stainless-steel sauté pan over medium-high heat. Sauté the chops until golden brown, 5 to 6 minutes per side. Place them in the slow cooker atop the apples.
4. Add the remaining 1/2 tablespoon olive oil to the pan, then the onions, and sauté until they begin to brown, 3 to 4 minutes. Add the chicken broth to deglaze. Add the black pepper and thyme and stir. Transfer the onions to the slow cooker, set to high, cover, and cook for 1 1/2 hours. Reduce to low and cook until the pork is tender and falling off the bone, about 4 1/2 hours.

Ann notes this can be made with boneless chops as well, though she admits Alton would likely frown. If you go boneless, cooking time can be reduced by 90 minutes or so.

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Pork Month gives us a good reason to celebrate the product we spend so much time communicating about. More importantly, it reminds us why we enjoy working in agriculture. Behind every story, campaign, issue and client conversation are people who care deeply about what they do.

We are grateful to work alongside them.



If your company has a swine story to tell, an agriculture issue to explain or a message that needs to reach the right audience, TeamHMG is ready to help. Connect with us at www.teamhmg.com. 

Barb has tested and perfected this one for your enjoyment as well!

Egg Roll in a Bowl (adapted from The Pioneer Woman recipe)

• 2 Tbsp. olive oil
• 1 to 1.5 pounds ground pork
• 3 Tbsp. minced fresh ginger
• 4 garlic cloves, minced
• 4 to 6 green onions, thinly sliced
• ¼ cup soy sauce
• ¼ cup low-sodium chicken broth
• 1 to 2 Tbsp. honey
• 1 Tbsp. sesame oil
• 1 tsp. cornstarch
• 2 limes, juiced
• 1 (10 to 12 ounce) bag tri-color slaw mix
• 1 (8 to 10 ounce) shredded carrots 

In a large skillet, heat the oil over medium-high heat. Add the pork and cook, breaking it up as cooked, until mostly cooked through, about 5 minutes. Add the ginger, garlic, and most of the green onions and continue to cook until the pork is completely cooked through, 2 to 3 minutes more.

Make the stir-fry sauce by mixing the soy sauce, chicken broth, honey, sesame oil, cornstarch, and lime juice in a small bowl. Add it to the skillet, along with the slaw mix and carrots and stir into meat. Cook until the slaw and carrots are beginning to wilt and the sauce is thickened, 2 to 3 minutes. Serve over rice if you like or on its own. Garnish with remaining green onions, sesame seeds, wonton strips, or sriracha.

Comments: This recipe is very flexible and can be adapted to your tastes. The limes brighten the taste. I also use jarred garlic if I don’t have fresh on hand, also dehydrated ginger works and softens with the sauce. It only took 15 minutes from beginning to table.

If you, or friends or family, have experienced breast cancer, your awareness is already high.

TeamHMG honors all those who have survived breast cancer, are battling now, and remembers with great care those who lost their battle with this disease.

This month – and every month – engage in self-exams. Schedule your routine mammogram. Be aware of your risk factors and family history.



We care.