(Family Features) Explore new flavors and cuisines and take a tasty trip around the world with pork - all from the comfort of your own home. Pork's versatility and savory taste make it the perfect pairing with global ingredients and dishes, giving you a passport to delicious mealtimes you will want to share with family and friends.

Need some inspiration? Create a Pork Bucket List and fill it with ideas for global-tasting meals with pork. Try:

Making your own marinade using a new ingredient from a far-off place, like chiles.
Visiting a new ethnic restaurant that serves dishes like dim sum or Korean barbecue and then find recipes at PorkBeinspired.com to replicate your favorites at home.
Discovering pork dishes from all seven continents, starting with Asia and these Thai Ribeye Pork Chops.

For Thai Ribeye Pork Chops, mix up a slightly tangy Asian-inspired marinade before grilling. And remember, for juicy, tender results that you, your family and friends will love, grill your pork chops to an internal temperature between 145°F (medium rare) and 160°F (medium), followed by a three-minute rest.

Serve these chops on top of a bed of noodles for a Thai pork noodle bowl, or alongside an herb salad of fresh basil, mint, scallions and cilantro for a meal packed with a world of flavor.

Keep your grilling and cooking fresh and exciting with more global recipes. Visit www.PorkBeinspired.com and www.Pinterest.com/PorkBeinspired for recipes, ideas, tips and more.

Thai Ribeye Pork Chops

Ingredients

• 1/4 cup soy sauce
• 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
• 3 cloves garlic, crushed (about 3 tablespoons)
• 3 tablespoons brown sugar
• 1 tablespoon vegetable oil
• 1 lime, juiced
• 4 boneless ribeye pork chops, about 3/4- to 1-inch thick

Preparation

1. Whisk together soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in bowl.
2. In large baking dish, arrange ribeye pork chops in even layer. Pour marinade over pork chops, reserving about 1/4 cup of marinade in refrigerator for later use.
3. Marinate pork chops for 20-30 minutes.
4. Heat indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from marinade, discarding excess marinade. Place pork chops on hot grill for 4 minutes on each side, flipping once until internal temperature of pork measures between 145°F (medium rare) and 160°F (medium) on meat thermometer.
5. Transfer grilled pork chops to cutting board and let rest for 3 minutes before slicing against grain.
6. Pour reserved marinade over sliced pork before serving.

Serves

4 servings

SOURCE: National Pork Board

Gorgonzola Mustard
Southern Roadhouse Barbecue Topping
Sweet and Hot Tropical Salsa for Brats

(Family Features) - We all seem to thrive on competition these days. Any channel surfer can find reality shows in which folks are trying to be the next survivor on a deserted island, rock star, celebrity chef or TV design guru. But nothing can beat the real life drama in your own backyard when brats vie for "top brat" awards.

First of all, choose the brat that consumers found to be the tastiest of all grillable meats in a recent taste test. Served hot and plump off the grill, alone on a bun or tortilla, this brat's robust flavor is more than delicious all by itself. But when you're in the mood to play with your food, top your brat with a favorite condiment, relish, salsa or slaw.

Top that juicy grilled brat with pickles and onions, mustard or ketchup. Go German with sauerkraut, Southern with a tangy barbecue topping, or even Hawaiian with pineapple and papaya. As long as you grill your brat so that it's plump and juicy, the topping you choose is only going to add style points. So, top that!

Check out johnsonville.com for great recipes and more!

Are You a Grillin' Guru?

You can be, by following Johnsonville's Tips for Grilling Success.

1. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help to reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances.
2. It's OK to pre-cook. Know that it's OK to pre-cook brats. One may simmer the links in a pan of broth, or a beer and onion blend, for 8 to10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done ... really, it is).
3. Cook slow, on low heat, keeping grill covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. Your charcoal grill is perfect for brats if you can hold your palm near the grill for 5 to 6 seconds before it gets uncomfortable. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps to minimize the flame, too.
4. Avoid high flames! First, move the brats to safety. Raging blazes cause injury to sausage and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill.
5. Turn the brats every five minutes or so. Use tongs, never a fork ... EVER! A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn.

Know when your brats are done cooking, which is:

• about 25 to 30 minutes using the above guidelines.
• when they're golden-brown and look appetizing, not charred to a crisp. "Burning" is not "grilling"!
• when a meat thermometer probe inserted into the link reads 160°F. (Of course, a Master Griller would never be seen doing this.)

Gorgonzola Mustard

Ingredients

• 1 tablespoon butter
• 3 garlic cloves, finely minced
• 1 tablespoon coarsely cracked black pepper
• 1 bottle (12 ounces) dark beer
• 4 ounces Gorgonzola cheese, crumbled
• 1 cup stone ground mustard

Preparation

1. In skillet, melt butter.
2. Add garlic and sauté over low heat until tender. Add pepper and beer; bring to boil.
3. Reduce heat and gradually add cheese; stirring until melted. Continue to cook and stir until mixture is reduced by 1/3.
4. Remove from heat. Add mustard; stir until blended. Pour into storage container. Refrigerate until ready to serve as a condiment to grilled brats.

Serves

Yield: 2 cups.

Notes, Tips & Suggestions

Grilling suggestion: Blend 1 cup Gorgonzola mustard with 1/3 cup dark beer. Use as brushing or basting sauce for brat kabobs, whole brats or vegetables when grilling.

Southern Roadhouse Barbecue Topping

Ingredients

• 3 tablespoons olive oil
• 1 large onion, cut into 1/4-inch slices
• 3 garlic cloves, thinly sliced
• 1 cup barbecue sauce
• 1 cup prepared coleslaw dressing
• 1 package (16 ounces) cabbage slaw

Preparation

1. In skillet, heat oil. Sauté onion and garlic until translucent and slightly brown. Remove from heat, cool slightly.
2. In small bowl, combine onion mixture with barbecue sauce and coleslaw dressing. Pour over cabbage slaw and toss lightly to coat.
3. Refrigerate until ready to serve as topping with grilled brats.

Serves

Yield about 5 cups

Sweet and Hot Tropical Salsa for Brats

Ingredients

• 1/2 cup cider or rice vinegar
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 garlic cloves, finely minced or pressed
• 1 1/2 teaspoons crushed red pepper flakes
• 3/4 cup diced papaya
• 1/2 cup diced sweet onion
• 1/2 cup diced mango
• 1/2 cup unsweetened pineapple tidbits, drained
• 1/2 cup diced sweet red roasted peppers, drained
• 2 green onions, finely sliced
• 1 tablespoon minced fresh cilantro
• 1/2 teaspoon hot pepper sauce
• 1/8 teaspoon Chinese 5 spices

Preparation

1. In small saucepan, combine vinegar, sugar and salt; bring to boil.
2. Reduce heat, add garlic and pepper flakes; continue to simmer 1 minute. Remove from heat, cool to room temperature.
3. In bowl, combine remaining ingredients. Pour vinegar mixture over fruit; toss lightly. Refrigerate until ready to serve as condiment to grilled brats.

Serves

Yield 3 cups

Source

Johnsonville