ground pork recipe easy
The Best ground pork recipe easy
The health benefits make it even more appealing—lean ground pork is a great source of protein and iron, and when paired with whole grains or plenty of veggies, it’s a balanced way to eat. It’s also incredibly customizable: you can shape it into patties, stuff it into peppers, or even mix it into a simple pasta sauce. My family especially loves how it holds up well when reheated, so it’s a great way to meal prep for the week. Plus, it’s so quick to cook that it never feels like a chore, which is always a win in my book.
Easy Crispy Ground Pork with Simple Tomato Sauce
A quick and flavorful dish featuring tender ground pork baked to crispy perfection with a light tomato sauce. Perfect for a weeknight dinner with minimal effort.
🥘Ingredients
- 1 lb ground pork
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup tomato sauce
- 1 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Pat the ground pork dry with paper towels to help it brown evenly. -
2
Heat olive oil in a skillet over medium-high heat. Add the pork and cook, breaking it up with a spoon, until browned and cooked through (about 5–7 minutes). -
3
Transfer the pork to a baking sheet. Sprinkle with paprika, garlic powder, and onion powder, then toss to coat evenly. -
4
In a small bowl, mix tomato sauce, tomato paste, oregano, and red pepper flakes (if using). Pour over the pork on the baking sheet. -
5
Bake for 15 minutes, then stir the mixture. Return to the oven and bake for another 10–15 minutes until the edges are crispy and the sauce thickens.
🔧Equipment
- Mixing bowl
- Skillet
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Crispy Ground Pork with Simple Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Ground Pork with Tomato Sauce
1. How do I know if the ground pork is cooked through?
Use a meat thermometer to check the internal temperature—it should reach 160°F. The edges should pull away from the sides of the pan, and the meat should no longer look pink inside.
2. Can I substitute ground beef for ground pork in this recipe?
Yes, but adjust the seasoning slightly. Ground beef tends to brown faster, so reduce cooking time by about 2–3 minutes. If using a lean cut, add a little extra fat (like butter or oil) to keep it moist.
3. What if I don’t have a meat thermometer?
A simple trick: press a toothpick into the thickest part of the pork—it should come out clean and dry. If it’s still pink or sticky, it needs more time.
4. How can I prevent the pork from drying out?
Cook it in a small amount of liquid (like broth or water) in the pan, then deglaze with a splash of soy sauce or Worcestershire sauce afterward. Avoid overcrowding the pan, and let it rest for 2–3 minutes before serving.
5. Can I make this recipe ahead of time?
Yes, but refrigerate it for no longer than 2 days. When reheating, warm it gently in the pan with a little oil or butter to restore moisture—avoid microwaving if possible.
