15 Healthy Pork Recipes: Delicious Ways to Enjoy Your Favorite Meat

I’ve attached a video for every recipe below from my favorite home cooks. I prefer video over reading, so I thought that might be helpful for you as well!

Eating healthy doesn’t mean you have to sacrifice flavor, especially when it comes to pork. You’ll be amazed at how versatile and tasty healthy pork recipes can be. Whether you’re grilling, slow-cooking, or baking, there are countless ways to enjoy pork while keeping your meals nutritious.

From a quick grilled pineapple pork chop with a marmalade glaze to a comforting slow-cooker pork with potatoes and mustard greens, these dishes offer a delicious change from the usual chicken dinners. Plus, they can be made in under 30 minutes, making them perfect for any night of the week.

Herb & Garlic Pork With Summer Ratatouille

Ingredients:

• 4 pork chops
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh herbs (thyme, rosemary, parsley)
• Salt and pepper, to taste
• 1 bell pepper, chopped
• 1 eggplant, chopped
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 zucchini, chopped
• 1 tablespoon capers
• 1 tablespoon fresh basil, chopped

Instructions:

1. 
   

   Preheat your oven to 375°F (190°C).

   
   
2. 
   

   Season the pork chops with salt, pepper, minced garlic, and fresh herbs.

   
   
3. 
   

   Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.

   
   
4. 
   

   Add the pork chops to the skillet and cook for 3-4 minutes on each side until browned.

   
   
5. 
   

   In a large bowl, toss the bell pepper, eggplant, onion, tomatoes, zucchini, and capers with 1 tablespoon of olive oil.

   
   
6. 
   

   Spread the vegetable mixture in the bottom of a roasting pan.

   
   
7. 
   

   Place the browned pork chops on top of the vegetables.

   
   
8. 
   

   Roast in the oven for 25-30 minutes, or until the pork is cooked through and the vegetables are tender.

   
   
9. 
   

   Sprinkle the dish with fresh basil before serving.

   
   

Possible Substitutes:

• Pork Chops: Chicken breasts or thighs
• Fresh Herbs: Dried herbs (reduce quantity by half)
• Olive Oil: Avocado oil or vegetable oil
• Eggplant: Yellow squash or more zucchini
• Capers: Green olives, chopped

Parma Pork With Potato Salad

Ingredients

• 4 pork chops
• Olive oil
• Salt and pepper
• 8 medium-sized potatoes, diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 celery stalks, diced
• 1 cup plain yogurt
• 1 cucumber, diced
• 1 teaspoon caraway seeds
• 4 slices Parma ham

Instructions

1. Rub the pork chops with olive oil and season with salt and pepper.
2. Wrap each pork chop with a slice of Parma ham.
3. Grill or bake the pork chops for about 6-7 minutes per side, or until they reach an internal temperature of 145°F.
4. Bring a pan of water to a boil and add the diced potatoes and celery. Cook for about 8 minutes.
5. In a large bowl, combine the cooked potatoes, mayonnaise, Dijon mustard, and apple cider vinegar. Mix well.
6. In another bowl, mix the yogurt, diced cucumber, and caraway seeds.
7. Combine the potato mixture with the yogurt mixture and stir until completely mixed.
8. Serve the pork chops hot, along with a generous portion of the potato salad.

Possible Substitutes

• Pork Chops: Chicken breasts or turkey cutlets
• Mayonnaise: Greek yogurt or light sour cream
• Parma Ham: Prosciutto or bacon
• Dijon Mustard: Yellow mustard or spicy brown mustard

Paprika Pork

Ingredients

• 1 lb pork tenderloin or shoulder
• 2 tbsp smoked paprika
• 1 tbsp flour
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup chicken stock
• 1/2 cup cream or cream cheese

Instructions

1. Prepare the Pork: Toss the pork with flour, salt, pepper, and 1 tbsp of smoked paprika.
2. Cook the Pork: Heat olive oil in a large skillet over medium heat. Add the pork and cook until lightly browned, about 4-5 minutes.
3. Add Garlic and Paprika: Add minced garlic and the remaining smoked paprika. Stir and cook for another 2 minutes.
4. Simmer: Add chicken stock and bring to a simmer. Cover and cook for 30-35 minutes until the pork is tender.
5. Finish with Cream: Stir in the cream or cream cheese and cook for another 5-7 minutes until the sauce is slightly thickened.

Possible Substitutes

• Chicken stock: Vegetable stock or beef stock
• Cream: Coconut milk or Greek yogurt
• Pork shoulder: Chicken thighs or beef chuck

Enjoy your delicious and healthy paprika pork!

Mustardy Pork & Apples

Ingredients:

• 4 pork chops
• Salt and pepper
• 2 tablespoons olive oil
• 2 apples, sliced
• 1 onion, sliced
• 1/4 cup apple cider vinegar
• 2 tablespoons coarse ground Dijon mustard
• 2 tablespoons honey
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon fresh parsley, minced

Instructions:

1. Season the pork chops with salt and pepper on both sides.
2. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
3. Add the pork chops and sear each side until golden brown, about 2 minutes per side.
4. Remove the pork chops from the skillet and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil. Add the sliced apples and onion, cooking until soft.
6. Stir in the apple cider vinegar, mustard, honey, and cayenne pepper. Let the sauce simmer for a few minutes.
7. Return the pork chops to the skillet, spooning some of the sauce over each chop.
8. Transfer the skillet to a preheated oven at 400°F and bake for about 10-12 minutes, or until the pork is fully cooked.
9. Sprinkle with fresh minced parsley before serving.

Possible Substitutes:

• Boneless chicken breasts or thighs in place of pork chops.
• Maple syrup in place of honey.
• Whole grain mustard instead of coarse ground Dijon mustard.
• White wine vinegar instead of apple cider vinegar.

Pan-Fried Pork With Maple & Mustard Sauce

Ingredients

• 4 pork chops
• 2 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 3 tablespoons maple syrup
• Salt, to taste
• Pepper, to taste

Instructions

1. Drizzle olive oil in a large skillet and heat over medium-high.
2. Season both sides of the pork chops with salt and pepper.
3. Place the pork chops in the skillet and cook for 4-5 minutes on each side until cooked through.
4. In a small bowl, whisk together Dijon mustard and maple syrup.
5. Pour the sauce into the skillet and cook for another 3-5 minutes, spooning sauce over the pork chops.

Possible Substitutes

• Chicken breasts instead of pork chops
• Honey instead of maple syrup
• Spicy brown mustard instead of Dijon mustard

Healthy Bolognese With Pork

Ingredients

• 1 lb ground pork
• 1 cup chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 2 cloves minced garlic
• 1 can crushed tomatoes (15 oz)
• 2 tbsp tomato paste
• 1 cup low-fat milk
• 1 tsp dried oregano
• 1 bay leaf
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onions, carrots, and celery. Sauté for 5 minutes.
3. Add minced garlic and cook for another 1 minute.
4. Add ground pork. Cook until the pork changes color, breaking it up as you go.
5. Stir in tomato paste, crushed tomatoes, dried oregano, and bay leaf.
6. Lower heat and pour in the low-fat milk.
7. Season with salt and pepper.
8. Simmer for 30-45 minutes, partially covered.
9. Remove bay leaf before serving.

Possible Substitutes

• Ground turkey for ground pork
• Almond milk or soy milk for low-fat milk
• Fresh basil for dried oregano
• Olive oil spray for olive oil to reduce fat content

Healthy Meatloaf With Pork and Spaghetti Sauce

Ingredients

• 1 lb ground pork
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped red bell pepper
• 1/4 cup finely chopped carrot
• 1 egg
• 1 cup spaghetti sauce
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• Olive oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine ground pork, breadcrumbs, Parmesan, onion, bell pepper, carrot, egg, oregano, salt, and pepper.
3. Mix well until all ingredients are combined.
4. Shape the mixture into a loaf and place it in a lightly oiled, parchment-lined loaf pan.
5. Bake for 25 minutes or until firm.
6. While the meatloaf is baking, heat the spaghetti sauce in a saucepan over medium heat.
7. Once the meatloaf is done, pour the hot spaghetti sauce over the meatloaf.
8. Return to the oven for an additional 10 minutes.
9. Remove from the oven and let it rest for a few minutes before slicing.

Possible Substitutes

• Ground turkey instead of ground pork
• Almond flour instead of whole wheat breadcrumbs
• Shredded zucchini instead of carrot
• Low-fat mozzarella instead of Parmesan

Curried Pork Bulgur Salad

Ingredients

• 8 oz leftover pork
• 1/2 cup bulgur
• 1 cup chicken stock (no-salt-added)
• 1 teaspoon curry powder
• 1/2 cup dates, chopped
• 2 spring onions, sliced
• 2 teaspoons sesame oil
• 1 teaspoon cumin seeds
• Salt to taste

Instructions

1. In a small pan, combine bulgur, curry powder, cumin seeds, dates, and spring onions.
2. Pour in the chicken stock. Bring to a boil.
3. Reduce heat, cover, and let cook for 5-8 minutes until bulgur is tender.
4. In a skillet, heat sesame oil over medium-high heat.
5. Add leftover pork and sauté for 4 minutes, or until warmed through.
6. Mix the pork into the bulgur mixture. Add salt to taste.
7. Serve warm or chilled.

Possible Substitutes

• Leftover chicken for pork
• Quinoa instead of bulgur
• Raisins in place of dates
• Olive oil instead of sesame oil

Lighter Sweet & Sour Pork

Ingredients:

• 1 pound pork tenderloin, cut into 1-inch cubes
• 2 bell peppers, sliced
• 1 cup pineapple chunks
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• ½ cup cornstarch
• 2 tablespoons soy sauce (low-sodium)
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons tomato paste
• ½ cup water
• 1 tablespoon olive oil

Instructions:

1. Place the pork cubes in a large plastic bag. Add the cornstarch, seal, and shake to coat.
2. Heat olive oil in a skillet over medium-high heat. Add the pork and cook for 5 minutes until golden brown. Remove and set aside.
3. In the same skillet, add garlic, ginger, and bell peppers. Sauté for 2-3 minutes.
4. In a small bowl, whisk soy sauce, rice vinegar, honey, tomato paste, and water. Pour into the skillet.
5. Bring the mixture to a boil, then simmer for 1-2 minutes until the sauce thickens.
6. Add the pork and pineapple chunks back into the skillet. Stir well and cook for an additional 2-3 minutes.

Possible Substitutes:

• Chicken: Use chicken breast or thigh instead of pork.
• Quinoa or Brown Rice: Serve with quinoa or brown rice instead of white rice.
• Maple Syrup: Substitute honey with maple syrup.
• Apple Cider Vinegar: Use apple cider vinegar instead of rice vinegar.

Enjoy your healthier take on Sweet & Sour Pork!

Lemon & Rosemary Pork With Chickpea Salad

Ingredients

• 4 pork chops
• 2 lemons (zest and juice)
• 2 tablespoons fresh rosemary (chopped)
• 3 garlic cloves (minced)
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 can chickpeas (drained and rinsed)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (thinly sliced)
• 1 cup fresh spinach leaves
• 2 tablespoons balsamic vinegar

Instructions

1. Prepare the marinade: In a bowl, combine the lemon zest, lemon juice, rosemary, garlic, olive oil, salt, and pepper. Mix well.
2. Marinate the pork: Pour the marinade over the pork chops. Let them sit for at least 30 minutes.
3. Prepare chickpea salad: In another bowl, combine chickpeas, cherry tomatoes, red onion, spinach leaves, and balsamic vinegar. Toss well.
4. Cook the pork: Preheat the broiler. Place marinated pork chops on a baking sheet. Broil for about 5-7 minutes on each side or until the internal temperature reaches 145°F (63°C).
5. Serve: Plate the pork chops with chickpea salad on the side. Enjoy your healthy meal!

Possible Substitutes

• Pork chops: Chicken breasts or tofu
• Fresh rosemary: Dried rosemary or thyme
• Balsamic vinegar: Red wine vinegar or apple cider vinegar

Enjoy creating and tasting this flavorful dish that combines the tanginess of lemon with the savory notes of rosemary. It’s a hearty and healthy option for any meal!

Home-Style Pork Curry With Cauliflower Rice

Ingredients

• 1 lb pork, diced
• 2 tbsp curry powder
• 2 tbsp vinegar
• 2 tbsp olive oil or bacon grease
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 bell pepper, sliced
• 1 head cauliflower, grated into rice
• Salt and pepper to taste

Instructions

1. Marinate the Pork: Mix pork with curry powder and vinegar. Set aside for 10 minutes.
2. Cook the Aromatics: Heat oil in a large pan over medium heat. Add onion, garlic, and ginger. Cook until golden, about 10 minutes.
3. Cook the Pork: Add the marinated pork to the pan. Fry for 5-7 minutes until browned.
4. Add Bell Pepper: Stir in the sliced bell pepper. Cook until soft, about 2 minutes.
5. Prepare Cauliflower Rice: In a separate pan, heat a little oil and sauté grated cauliflower until tender.
6. Combine & Serve: Serve the pork curry over a bed of cauliflower rice. Season with salt and pepper.

Possible Substitutes

• Chicken or tofu instead of pork
• Coconut oil instead of olive oil or bacon grease
• Carrots or zucchini instead of bell pepper
• White rice or brown rice instead of cauliflower rice

Crisp Sage & Parmesan Pork With Red Apple Coleslaw

Ingredients

• 4 pork loin steaks, fat trimmed
• 2 slices of white bread
• Handful of fresh sage leaves
• 25g Parmesan, finely grated
• 1 egg, beaten
• 1 tbsp oil
• ½ white cabbage, core removed, finely shredded
• 2 red-skinned apples, halved and sliced
• 4 tbsp buttermilk or low-fat natural yogurt
• Salt and pepper, to taste
• Lemon wedges (optional)

Instructions

1. Prepare the breading: Blitz the white bread and sage leaves in a food processor until fine crumbs form. Mix in the grated Parmesan, and season with salt and pepper.
2. Bread the pork: Dip each pork loin steak in beaten egg, then press into the breadcrumb mix until completely coated.
3. Cook the pork: Heat the oil in a large pan over medium heat. Cook the breaded pork steaks for about 3-4 minutes on each side, until golden and crisp.
4. Make the coleslaw: In a large bowl, combine the shredded cabbage and sliced red apple. In a small bowl, whisk together the buttermilk, a pinch of salt, and pepper for the dressing. Pour over the cabbage and apple, then toss until well coated.
5. Serve: Serve the crisp sage and Parmesan pork steaks with a generous portion of the red apple coleslaw. Garnish with lemon wedges if desired.

Possible Substitutes

• Pork loin steaks: Chicken breast or thighs
• White bread: Whole grain bread or panko breadcrumbs
• Buttermilk: Low-fat natural yogurt or regular milk with a splash of lemon juice
• Red apples: Green apples or pears

These simple steps will help you create a delicious and healthy dish that’s sure to impress!

Roast Pork With Apples & Mustard

Ingredients:

• 1 pork roast (about 3 pounds)
• 2 tablespoons Dijon mustard
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 apples, sliced
• 1 cup apple cider or apple juice
• 1/4 cup maple syrup

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork roast with the Dijon mustard, then season with salt and pepper.
3. Heat olive oil in a large oven-safe skillet over medium heat.
4. Sear the pork roast on all sides until it’s golden brown.
5. Add the apple slices around the pork in the skillet.
6. Pour the apple cider and maple syrup over the pork and apples.
7. Transfer the skillet to the oven and roast for about 45 to 60 minutes, until the internal temperature reaches 145°F (63°C).
8. Remove from oven and let the pork rest for 10 minutes before slicing.

Possible Substitutes:

• Pork: Chicken breasts or turkey breast can be used instead.
• Dijon mustard: Use whole grain mustard or yellow mustard.
• Apple cider: Substitute with white wine or chicken broth.
• Maple syrup: Honey or brown sugar can be used.

Herb Roast Pork With Vegetable Roasties & Apple Gravy

Ingredients

• 1 pork loin or shoulder
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 2 cups baby potatoes
• 2 carrots, chopped
• 1 red onion, chopped
• 2 apples, sliced
• 2 tablespoons flour
• 2 cups water or broth

Instructions

1. Preheat your oven to 325°F (163°C).
2. Prepare the pork by rubbing it with olive oil, salt, pepper, garlic powder, and thyme.
3. Place the pork in a roasting pan and set aside.
4. In a separate pan, toss the baby potatoes, carrots, and red onion with olive oil, salt, and pepper.
5. Roast the vegetables for 40 minutes or until golden and crispy.
6. Roast the pork for about 1 ½ hours or until the internal temperature reaches 145°F (63°C).
7. Remove the pork from the oven and cover it loosely with foil.
8. In a saucepan, combine sliced apples with 2 cups of water or broth.
9. Add flour and stir until thickened to make gravy.
10. Serve the pork with roasted vegetables and apple gravy on top.

Possible Substitutes

• Pork: Chicken breast or turkey
• Olive oil: Canola oil or vegetable oil
• Thyme: Rosemary or sage
• Water: Chicken broth or vegetable broth

Pork & Parsnip Traybake

Ingredients:

• 4 pork chops
• 4 medium parsnips, peeled and cut into batons
• 500g potatoes, cut into quarters
• 2 red onions, cut into wedges
• 2 apples, cored and quartered
• 2 tbsp olive oil
• 1 tbsp mustard
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 220°C (200°C fan) or gas mark 7.
2. Prepare the vegetables: Place parsnips, potatoes, and onions in a roasting tin. Season with salt and pepper. Toss with olive oil and mustard.
3. Roast the vegetables for 20 minutes.
4. Season the pork chops with salt and pepper. Rub with a bit of olive oil.
5. Heat a frying pan over high heat. Fry the pork chops for 30 seconds to 1 minute on each side until they are just browned. Turn them on their sides to brown any fat for another 30 seconds.
6. Add the pork chops and apples to the roasting tin with the vegetables.
7. Continue roasting for an additional 15-20 minutes, or until the pork is cooked through and the vegetables are tender.

Possible Substitutes:

• Vegetables: Substitute parsnips with carrots or sweet potatoes.
• Oil: Use vegetable or coconut oil instead of olive oil.
• Seasoning: Switch mustard with wholegrain or Dijon mustard.
• Fruit: Replace apples with pears or peaches.