The pork chops are grilled and served on a bed of potatoes, mixed vegetables and topped with caramelized onions and a spring of fresh rosemary. The National Pork Producers Council works with restaurant chains and encourages them to menu new pork products. One of the reasons why restaurants are selecting pork is to add variety to their menus. Another trend at restaurants is the growth of ethnic dishes, such as Mexican. More pork dishes are being used in carnitas and fajitas, Bass says.
Pork continues to dominate the breakfast scene.
The magazine says the popularity of pork tenderloin has ushered in a wave of less common pork cuts on restaurant menus, including pork shank and pork shoulder.