Pork dishes are popping up on menus across the country. From pork belly bánh mì sandwiches to woodfire-grilled porterhouse chops to ham, bacon and sausage, chefs and patrons love pork’s versatility and incredible flavor. Read our menuing report to discover who’s heating up the menu with pork.

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  • Outback Steakhouse is featuring a Wood-Fire Grilled Pork Porterhouse. Seasoned to perfection and wood-fire grilled, this bone-in pork chop is packed with tender, juicy flavor. Served with garlic mashed potatoes and a signature side salad. (768 units, HQ in Tampa, FL)
  • Black Angus Steakhouse launched a Porterhouse Pork Chop – a 12-ounce grilled pork chop topped with roasted garlic and herb butter. (44 units, HQ in Los Altos, CA)
  • Bonefish Grill introduced an IN + ON Bar Bites Menu, including Dim Sum Style Sliders served with spiced barbecue sauce and barbecue pork. (194 units, HQ in Tampa, FL)

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  • Così is featuring a Pork Belly Bánh Mì sandwich with tender pork belly, a special Asian ginger sauce, daikon, carrots, cabbage and jalapeños. (116 units, HQ in Boston, MA
  • Olive Garden Italian Kitchen introduced a Glazed Pork Flatbread featuring tender boneless pork ribs with a sweet red wine glaze, balsamic-roasted onions, fresh basil and a blend of Italian cheeses on their signature flatbread crust. (828 units, HQ in Orlando, FL)
  • Famous Dave’s is currently testing Pork Rinds and a Charcuterie plate. The chain also added a Craft Beers and Bites Menu with several pork items: (194 units, HQ in Minnetonka, MN)
    • Hawaiian Flatbread ­– chopped pork, Rich and Sassy BBQ sauce, grilled pineapple, green onion, and Monterey Jack cheese
    • Smokey Bacon & Bleu Flatbread – bleu brie white sauce, caramelized onions, hickory bacon, tomato, crumbled bleu cheese and crisp arugula
    • Buffalo’d Bones – quartered, center-cut St. Louis Ribs tossed in Buffalo sauce with celery and bleu cheese
    • Pork Tacos – grilled pineapple, pico de gallo and fresh jalapeños
  • The Cheesecake Factory added three new pork items: (169 units, HQ in Calabasas Hills, CA)
    • Calabrian Pizza – with Italian soppressata, mildly spicy Calabrian peppers, fresh mozzarella, tomato sauce and Parmesan cheese
    • The Italian Sandwich – Italian soppressata, prosciutto, roast turkey, marinated cherry peppers, Fontina and Parmesan cheese with lettuce, tomato and mayonnaise
    • Vietnamese Meatball Sandwich – pork and beef meatballs pan-seared in soy-garlic sauce and served on a fresh baguette with pickled vegetables, fresh chiles, cilantro and shallot mayonnaise
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  • Denny’s launched several bold-flavored new skillets: (1,700 units, HQ in Spartanburg, SC)
    • South by Southwest Skillet – crumbled chorizo sausage, sautéed mushrooms, fire-roasted bell peppers and onions, seasoned red-skinned potatoes, grilled chicken breast, shredded Cheddar and pepper jack queso
    • Rio Ranchero Skillet – breakfast sausage mixed with seasoned red skinned potatoes, sautéed mushrooms, roasted bell peppers and onions, jalapeños, pico de gallo and Denny’s five-spice pepper sauce, topped with two eggs
  • On the Border Mexican Grill added a new queso, The Green Pig, made with spicy chorizo and roasted Hatch green chiles. (159 units, HQ in Irving, TX)
  • Season’s 52 winter menu offers a Wood Grilled Pork Tenderloin as a main entrée, served with sweet potato mash and a sauté of bacon, Brussels sprouts and French green beans with zesty jus. (35 units, HQ in Orlando, FL)
  • Au Bon Pain added the Oven-Hot Country Grilled Cheese with Tomato & Bacon – melted Cheddar cheese, sliced tomato and applewood-smoked bacon on baked country white bread. (212 units, HQ in Boston, MA)
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  • First Watch launched a Power Breakfast Quinoa Bowl – two basted eggs on quinoa, Italian sausage, house-roasted cremini mushrooms and tomatoes, kale, Parmesan and extra virgin olive oil. (114 units, HQ in University Park, FL)
  • Jason’s Deli launched three pork sandwiches: (244 units, HQ in Beaumont, TX)
    • Carolina Club – pecan-smoked pork loin, Cheddar, bacon, lettuce, tomato and honey mustard on a toasted telera roll
    • Cuban Press – pecan-smoked pork loin, ham, Swiss cheese, sliced pickle and stone-ground mustard pressed in an olive oil-basted telera roll
    • Johnny Cashew’s Smoked Pork Sandwich – pecan-smoked pork, cashew butter, marinated red onions and red-pepper jelly
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  • Corner Bakery added a Cuban Pressed Panini, made with fire-roasted pulled pork, smoked ham, Swiss cheese, dill pickles and yellow mustard on pressed ficelle. (159 units, HQ in Dallas, TX)
  • Firehouse Subs is featuring their Hook & Ladder Light sandwich – made with Virginia honey ham, hot smoked turkey breast, Monterey Jack, lettuce, tomato, onion, deli mustard and light mayo on a light wheat roll.  (722 units, HQ in Jacksonville, FL)
  • Hurricane Grill & Wings launched a limited-time Playa Del Flavor menu, including two pork items: (58 units, HQ in West Palm Beach, FL)
    • Caribbean Pulled Pork Rice Bowl – shredded pork, sautéed peppers, onions, tomatoes and roasted garlic on a bed of Caribbean yellow rice
    • Mojo Pork – shredded pork sautéed in a housemade mojo sauce with peppers, onions, Caribbean yellow rice and tostones
  • Green Mill Restaurant added three new pork items: (27 units, HQ in St. Paul, MN)
    • Bacon Wrapped Stuffed Jalapeños – cheese curds stuffed in a jalapeño, wrapped in bacon, and deep-fried, then drizzled and served with a side of chipotle ranch dressing
    • Lasagna Campanelle – spicy Italian sausage and bolognese sauce with ricotta, mozzarella, and Parmesan cheese baked with campanelle pasta and topped with pepperoni crumbles
    • Mostaccioli – pasta and slices of spicy Italian sausage in a bolognese sauce, topped with mozzarella and Parmesan cheese
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  • Marie Callender’s is featuring a New Orleans Bake LTO made with andouille sausage and chicken breast sautéed with artichoke hearts in a New Orleans sauce over rice and topped with toasted bread crumbs. (75 units, HQ in Mission Viejo, CA)
  • Old Country Buffet added Bacon Mac & Cheese to their new winter offerings, made with spiral pasta, mozzarella and Cheddar cheese and bacon crumbles.  (204 units, HQ in Greer, SC)
  • ZPizza launched the new zCarnivore Pizza, featuring all-natural pepperoni, fennel sausage, smoked ham, bacon and oregano. (94 units, HQ in Newport Beach, CA)
  • P.F. Chang’s China Bistro launched the Flaming Pork Wontons appetizer, with a spicy garlic and sesame soy sauce and finished with scallions. (212 units, HQ in Scottsdale, AZ)
  • Back Yard Burger added two items featuring Virginia ham: (81 units, HQ in Nashville, TN)
    • The Farmhouse Salad – Virginia ham, chopped egg, candied bacon and Cheddar cheese over lettuce
    • The Farmhouse Burger – Black Angus patty topped with Virginia ham, candied bacon, a fried egg and housemade maple mustard
  • FATZ Cafe launched new menu items on its This N That Menu, including: (47 units, HQ in Taylors, SC)
    • Country Fried Pork Chop – fried pork chop over red-skinned mashed potatoes and smothered in housemade sausage gravy
    • Barbecue Sliders – pulled pork mixed with Southern Gold sauce, topped with sweet Vidalia onion coleslaw on a toasted bun and garnished with crisp pickle chips and fries
    • Bacon Wrapped Steak Medallions – two certified Angus beef steak medallions wrapped in applewood-smoked bacon, seasoned and garnished with fries
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  • Waffle House debuted Hashbrown Bowls, including a Sausage Scrambled Cheese Hashbrown Bowl. (1,700 units, HQ in Norcross, GA)
  • Boston Market plans to launch pulled barbecue pork in April of 2015. Tested in three markets, the product will be available by itself, as a sandwich and as a combo meal with rotisserie chicken. (460 units, HQ in Golden, CO)
  • Applebee’s rolled out new Pot Stickers on its Shareables, Pub Plates & Bar Snacks menu. Their Pot Stickers are shrimp-and-pork-filled wontons with Thai peanut sauce or soy-based dipping sauce. (1,861 units, HQ in Kansas City, MO)
  • Starbucks added a seasonal Double-Smoked Bacon, Egg and Cheddar Breakfast Sandwich on a croissant. (11, 457 units, HQ in Seattle, WA)
  • Papa Johns rolled out a new Bacon Cheeseburger Pizza featuring hickory-smoked bacon, beef, dill pickle slices, Roma tomatoes and mozzarella cheese layered on original hand-tossed crust with burger sauce. (3,207 units, HQ in Louisville, KY)
  • LongHorn Steakhouse is getting bacon fever with its new Triple Bacon Sirloin, a fire-grilled sirloin wrapped in bacon, topped with bacon, finished with bacon-tomato hollandaise. (445 units, HQ in Orlando, FL)
  • Bakers Square added the Ultimate Breakfast Bake made with cheesy hash browns, scrambled eggs, bacon, sausage, ham, onions, tomatoes, green peppers and mushrooms topped with melted Cheddar cheese, tomatoes and chopped bacon. (46 units, HQ in Nashville, TN)
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  • Burger King is featuring a spicy BLT Whopper, made with American cheese, a spicy bacon sauce, and hardwood-smoked bacon.  (7,155 units, HQ in Miami, FL)
  • BJ’s Restaurant and Brewhouse added BJ’s Tavern-Cut Pizzas, inspired by America’s neighborhood taverns, including:  (147 units, HQ in Huntington Beach, CA)
    • The Italian Market – housemade meatballs, diced pepperoni, ham and peperoncinis topped with BJ’s signature five cheese blend and crushed Italian herbs
    • The Spicy Pig – thin sliced ham, smoked bacon, pineapple and jalapeños topped with BJ’s signature five cheese blend
    • BJ’s Classic – pepperoni, fresh mushrooms and Italian sausage topped with BJ’s signature five cheese blend
  • Jack in the Box made its Loaded Breakfast Sandwich a permanent menu offer. The sandwich features hickory-smoked bacon, ham, sausage, eggs and American cheese between two slices of toasted sourdough bread. (2,254 units, HQ in San Diego, CA)
  • Wendy’s introduced a limited-time Bacon & Blue on Brioche, featuring a beef patty topped with Wisconsin blue cheese crumbles, a blue cheese-herb aïoli, spring mix and three strips of thick-cut applewood-smoked bacon on a toasted brioche bun. (5,791 units, HQ in Dublin, OH)
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  • Little Caesar’s launched Bacon Wrapped Crust Deep!Deep! Dish Pizza, a Detroit-style deep-dish pizza wrapped in bacon strips and topped with pepperoni and bacon. (3,890 units, HQ in Detroit, MI)
  • Wayback Burgers is featuring a Hawaiian Burger as their most recent LTO, and it features two beef patties, pineapple, ham, American cheese and teriyaki glaze. (76 units, HQ in Cheshire, CT)
  • Brugger’s Bagels added a new wintertime breakfast sandwich The Benedict, featuring an egg, Canadian bacon and hollandaise sauce on a toasted bagel. (297 units, HQ in Burlington, VT)
  • Hardee’s launched a Bacon Velveeta Patty Meltdown, featuring chopped applewood-smoked bacon, grilled onions and Velveeta cheese on a Black Angus beef patty. (1,994 units, HQ in St. Louis, MO)