Now that you're thinking about being in “hog heaven,” here are a few recipes:

When the basic ingredients are bacon, pasta, eggs and Parmesan cheese, it's hard to go wrong. This uncomplicated recipe comes from Lucinda Scala Quinn's “Mad Hungry: Feeding Men and Boys,” and comes together in minutes.

Start to finish: 20 minutes

Servings: 4 to 6.

1 pound spaghetti

1/2 pound bacon, sliced crosswise into 1/2 -inch pieces

3 large eggs

1 cup grated Parmesan cheese, plus extra for serving (optional)

Ground black pepper, to taste

Bring a large pot of salted water to a boil and cook spaghetti according to package directions.

Meanwhile, in a large skillet over medium-low, cook bacon until just crispy, 8 to 10 minutes. Skim off some of fat.

Drain pasta, add to bacon in pan, and toss to combine.

In a small bowl, whisk together eggs, cheese and pepper in a small bowl. Pour into pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired.

Chef Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin. The recipe is from his new book, “Cooking for Friends.”

Start to finish: 25 minutes

Servings: 4.

1 pound pork tenderloin

Salt and ground black pepper, to taste

1 teaspoon sweet smoked paprika, plus an extra pinch

4 tablespoons olive oil, divided

1 yellow onion, finely sliced

2 cloves garlic, finely sliced

7 ounces cremini mushrooms, sliced (about 3 cups)

Splash of brandy

1/2 cup sour cream or heavy cream

Squeeze of lemon juice

Handful of fresh flat-leaf parsley, leaves chopped

Trim off any fat or sinew from pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon paprika.

In a large skillet over medium, heat half of olive oil until hot. Add onion and saute until soft and translucent, 6 to 8 minutes.

Add garlic and mushrooms and increase heat slightly. Fry until mushrooms are tender, 3 to 4 minutes. Tip contents of pan onto a plate and set aside.

Add remaining oil to pan and fry pork over high until golden brown, 1 1/2 to 2 minutes. Return onions, garlic and mushrooms to pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.

Stir in cream and bring to a gentle simmer. Adjust seasonings, then add a squeeze of lemon juice. Throw in chopped parsley and remove pan from heat. Serve immediately, sprinkled with a pinch of paprika.

Cecilia Hae-Jin Lee, author of “Quick & Easy Korean Cooking,” suggests using cabbage kimchi for these pork-studded pancakes. The pancakes can be made smaller than directed, but she suggests making them larger to save time, then cutting them into wedges.

Start to finish: 20 minutes

Servings: 4 to 6 as an appetizer

1 cup all-purpose flour

1/2 cup rice flour

1 1/2 cups cold water, plus more as needed

1 large egg

1 cup baechu kimchi, coarsely chopped

2 scallions, cut into 1-inch pieces

3 ounces uncooked pork, chopped

1/2 teaspoon salt

Vegetable oil, for frying

In a large bowl, combine flour, rice flour, water and egg. Mix lightly. Mixture should be consistency of pancake batter but doesn't have to be smooth. Add a little more water if necessary but remember that kimchi will add liquid as well.

Stir in kimchi, scallions, pork and salt.

In a large skillet over medium-high, heat about 1 tablespoon oil. Ladle batter into skillet and spread it out to an 8-inch circle. Cook until edges turn brown and crispy, about 3 to 4 minutes.

Flip pancake, add a little bit more oil around it, then cook for another 3 minutes or so until cooked through. Repeat with remaining batter, adding oil as needed. Serve pancakes hot out of skillet. Cut into wedges or serve whole.

Matt Lee and Ted Lee like to smother their pan-fried pork loin chops in a quick mushroom chutney sweetened with prunes. The recipe, which comes from their new cookbook, “The Lee Bros. Simple Fresh Southern,” comes together in just 25 minutes.

Start to finish: 25 minutes

Servings: 4

2 teaspoons kosher salt, divided

1 teaspoon ground black pepper

1 teaspoon sifted all-purpose flour

4 bone-in pork loin chops (each 1 1/4 inches thick) about 2 1/2 pounds total

1 tablespoon canola, peanut or vegetable oil

3 tablespoons unsalted butter

1 tablespoon grated peeled fresh ginger

1 medium yellow onion, chopped (about 3/4 cup)

6 ounces pitted prunes, quartered (about 1 1/4 cups)

6 ounces button mushrooms, quartered (about 3 cups)

6 ounces shiitake or cremini mushrooms, woody stems trimmed, cut into eighths (about 2 cups)

2 tablespoons dark brown sugar

1/2 cup water

1/2 cup red wine vinegar

Heat oven to 425 degrees.

In a small bowl, mix 1 teaspoon of salt, black pepper and flour together. Sprinkle half of mixture over one side of each pork chop.

In a 12-inch, cast-iron skillet or oven-safe saute pan, heat oil over high until first wisp of smoke rises. Tilt skillet gently in a circular motion so oil coats bottom thinly and evenly.

Put chops, seasoned side down, in hot skillet (take care not to crowd them in pan; sear them in batches of two, if necessary) and sprinkle remaining half of seasoning mixture on sides facing up.

Sear pork chops until they are a rich golden brown, turning them when first side is done, about 3 minutes per side.

Turn chops so first side faces down again, and transfer skillet to oven.

Bake for 2 minutes for rare, 4 minutes for medium-rare and 6 minutes for well-done. Remove skillet from oven, transfer chops to a large plate or platter, then loosely cover them with foil.

Return skillet to stove over medium. Add butter, ginger, onion, prunes, button and shiitake mushrooms, and remaining 1 teaspoon salt. Stir with a wooden spoon, scraping any caramelized pork bits off bottom, and saute until onion softens slightly and surface of mushrooms has begun to sweat a bit, about 3 minutes.

Add brown sugar, water and vinegar, then continue to cook over low until vegetables have achieved an even degree of softness and liquid in pan is syrupy, about 6 minutes.

Divide pork chops among 4 warm dinner plates, and spoon mushroom chutney liberally over and around chops.