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Enhance your breakfast with pork dishes

(WKOW) — A local chef says there are tons of ways to enhance your breakfast by adding pork to it.

Thursday morning on Wake Up Wisconsin Elite Catering Executive Chef and Owner Michael Althen showed the team how to make a variety of mouthwatering breakfast dishes outside of the norm.

He also reminded viewers to not overcook pork. Chef Althen’s recommendation to our viewers is to “cook it to about 145 degrees for solid muscle meats…let it rest for a minute or two before you cut into it.”

To watch Chef Althen’s full interview on Wake Up Wisconsin, watch the video above.

Here are the following recipes featured on Thursday’s show:

Pulled Pork Omelet Yield – one omelet

3 eggs, raw whole, scrambled

1 Tablespoon water (mixed into the eggs)

½ cup pulled pork (use any commercial pulled pork or make your own)

½ cup shredded cheddar cheese (or use your favorite cheese)

1 tablespoon fresh onion, diced fine

2 tablespoons bacon oil or salad oil

  1. Heat a non-stick pan to medium high heat
  2. Add the oil into the pan, allow to get almost smoky hot
  3. Whip the eggs and water together in a bowl and place into hot pan
  4. Move the eggs around with a rubber spatula until almost set
  5. Flip the egg in the pan and place the cheese and the pulled pork into one half of the omelet
  6. Turn the heat down and allow the cheese to melt
  7. Serve with your favorite salsa or try with your favorite BBQ sauce

Seared luncheon meats – Most meat counters or meat markets have 4-inch bologna, spiced loaf, summer sausage, (today I used Old Fashioned Loaf) – slice it thicker, about ½ inch and grill, pan fry or bake, if you wish


Pork Hash w/ Poached or Fried Eggs Yield – 2 portions

½ cup Whole muscle pork – loin, tenderloin, cutlets, diced

½ cup Potatoes, cooked (left over baked), diced

¼ cup Onion, diced fine

2 each Eggs

To taste Salt, pepper, leaf thyme

2 Tablespoons Bacon oil or salad oil

  1. Heat oil in a non-stick or cast-iron skillet
  2. Add diced potatoes and cook until golden brown
  3. Add onions and cook until tender
  4. Season the potatoes/hash with salt, pepper and leaf thyme to taste
  5. Add diced pork to the hash and heat just until hot
  6. Poach or fry the eggs to the doneness you prefer, set on the hash and serve
  7. You can serve this with your favorite sausage or pepper gravy


Sausage Gravy Yield – 4 – 3 ounce

1 cup Browned sausage crumbles (your preference)

¼ cup Diced onions, fresh

1 cup Heavy whipping cream

To Taste Salt, pepper and leaf thyme

  1. Place the sausage crumbles and the onions into a frying pan
  2. Heat until hot
  3. Add cream and spices and simmer for about 3 minutes until gravy thickens and pour over biscuits, cutlets, hash or whatever you like


Breaded (Country Fried) Pork Cutlet Yield – 1 serving

2 – 3-ounce Pork loin cutlets, pounded tender

To taste Salt & pepper

1 each Egg, whipped

¼ cup Flour, all purpose

½ cup Saltine crackers, crushed or panko crumbs or bread crumbs

2 tablespoons bacon oil

  1. Gently pound the cutlets into about a 4-inch disk
  2. Mix the egg
  3. Dip the cutlets into the flour, pat off the excess
  4. Dip the floured cutlet into the egg wash
  5. Then dip the cutlet into the cracker crumbs and press the crumbs into the cutlet
  6. Heat the oil in a non-stick skillet
  7. Place the cutlets into the hot oil and brown on both sides
  8. Serve with your favorite eggs and smother with the above sausage gravy
  9. Serve hot –


Grilled or Fried Side Pork or Belly

You can order this item through a meat market or maybe your local grocer’s meat counter –

Using about 1 pound of pork belly, slice it thin for pan frying or thicker (up to ½ inch) to put on a grill. Cook until fully cooked – about 145 degrees internal temperature OR render out the fat until crispy (like bacon) – serve with any breakfast items – great with pancakes or French toast …

Nick Buffo

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