Pastured Pork Chops, Bone OUT
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Pork recipes from the farm
Bacon Wrapped Pork Tenderloin
Root Beer Pulled Pork
Slow Cooker Cuban Mojo Pork
These pork chops are thick-cut and lovely. I always plan to start them in a skillet and finish them off in the oven, but find that after heating up a couple of Tbsp avocado oil in a cast iron skillet and browning 3 minutes on each side over medium heat, I remove the chops to a plate and sautee organic sliced baby bellas with 3 smashed garlic cloves in the same skillet with ghee added to flavor the mushrooms. Add a splash of amontillado sherry or some marsala Once the mushrooms have released their liquid, stir the mushrooms and scrape the skillet. Cook mushrooms another 3 minutes or until skillet is almost dry, then add a tablespoon of diced onion, a cup of Circle C chicken or beef bone broth, and 2 tsp Bob’s Red Mill arrowroot whisked into 4 tbsp water to make a roux, and to the skillet and bring to a boil stirring with a whisk until mixture comes to an easy boil. I add a big pinch of dried sumner savory from Nova Scotia now and add pork chops back to skillet to finish cooking in the gravy and cover with a lid (5 minutes more max).
Oh yes, good time to turn the oven off now🤗.
I did a variety of pork. I visited your store and picked up a variety of beef products. I am thrilled I found you and I look forward to farmer Nicole’s updates. Delivery was quick too. I’m definitely a returning customer
Great chops, prefer bone in, but great. May I suggest you add bulk chorizo pork sausage to replace missing patties?
The depth of flavor in these pork chops is AMAZING!!!!!!! I usually do a simple smoked cherrywood salt and coffee rub; then grill. Absolutely a family favorite! Thank you, Nicole, for providing the best. 😉