It took long enough, but our pastured nonGMO pork has been picked up from the processor! Pork chops, Boston Butt, ribs, tenderloin, mild and hot country sausage are now available.
Bacon and smoked ham are still at the processor and I plan to pick them up when the beef is ready (hopefully the week of the 4th!).
I have to apologize, I haven't written a blog lately! I admit that getting on the computer to work is not my favorite thing to do... I prefer to be out playing with pigs and cows (funny, as my mother tells me I used to hate cows).
Two big news items on the farm: First I had an intern last week. A friend's 16 year old son, Andrew, offered to come work for a week! We spent the week working on fencing, firewood, and moving pigs. Unfortunately, he left on Friday afternoon. I think I can talk him into coming back next year... Second I think the last of the calves for a while was born this week.
Ok, on to my favorite Pastured Pork Chop recipe that I promised. You'll need:
- pork chops
- dried or fresh sage
- either 1 chicken stock cube, 1 tsp powdered chicken stock, or a cup of fresh or canned broth, chicken or pork
- 1 cup of water IF you are using the stock cube or powder
This is really my mom's recipe, thoug I've modified it a bit.
Start with sprinkling each pork chop with salt, pepper and a bit of dried sage. Use your fingers to rub the seasonings in.
Heat a skillet over medium/high heat- use one that has a lid. I like to use my cast iron and then I borrow a lid from something else to cover it.
Brown each chop for 2 minutes on each side.
Turn the heat down to low.
Add the cup of water with the stock cube or powder, or if you are using fresh or canned broth add that now.
Put the lid on and let it simmer on low for 15-20 minutes.
At this point, you have some options. First option is to serve the chops after simmering.
Second option is to remove the lid and let the liquid cook out. Watch it carefully - you want to let the liquid caramelize onto the chops. You will need to flip the chops a few times to ensure they get caramelized on both sides. Continue cooking until both sides of the chops are browned and then serve.
Option three is to make some gravy with the stock in the pot. Mom would whisk a couple of tablespoons of flour into a half cup of sour cream or plain yogurt. She would then remove the chops from the pan, reserving the liquid. Add the sour cream mixture to the liquid while whisking. Depending on how much liquid evaporated during cooking, you may need to add 1/4 to 1/2 cup of water to your gravy (do this while whisking!). This is how I remember eating pork chops while growing up. Always satisfying. Serve with mashed or baked potatoes.
Let me know how it comes out!
As always, please share this with your friends! We need your help to spread the word about our farm and our products.
“Creativity is intelligence having fun.” Albert Einstein
Happy Fourth of July!