Summer means barbecues, in the backyard, on the boat, at the beach, on the deck. Hanging with friends and family… fresh tomatoes, corn, watermelon, peaches… and sweet savory barbecue sauce.
Sublime Pulled Pork
A slow cooker pulled pork is a great way to feed a crowd, and since you can make it in advance, you get to take off the apron and spend time with your guests.
Our whey-fed pork butt and shoulder roasts are on sale through July at 15% off the regular per pound price. Come into the farm store or ask our market staffer at your local farm market to bring one for you!
We’ve included a recipe here to give you a good start. There are interesting variations for the cooking liquid including root beer, pernilla, and sweet spicy vinegars. Try something new!
Tag us @cherrygrovefarm with pics of your summer fun.
With late lambing and calving, we will have a later surge in lamb and beef coming into the store in autumn. Coupled with an already abundant and consistent supply of pork, we need to make some room in the freezer.
We are running a flash sale through September for certain cuts of our whey-fed Berkshire pork. Whey-fed heritage pork is a delicacy, so stock up now while the sale lasts!
Look for Pork Loin Chops, Boneless Pork Chops, Ham Steaks, Whole Hams, Pork Belly, Smoked Guanciale (pork cheek), and Smoked Andouille Sausage to be 15% off normal per pound prices.
We’ll post a recipe for each of the cuts on sale over the next week. Boneless Pork Chops are the leanest chop, so require a sure hand on the pan. Brining helps the meat retain moisture during cooking, a nice tip for the more nervous cook. Check our facebook page for more recipes and information about cooking pastured pork.
Boneless Pork Chops with Apples
1/4 cup kosher salt
1 quart water
4 (8 ounce) thick-cut boneless pork chops
1 pinch coarse-ground black pepper
1/4 cup butter
1/4 cup olive oil
3 sprigs fresh rosemary
2 apples, cored and quartered
Stir honey and salt into water in a large bowl until honey and salt are dissolved into the brine. Place pork chops in the brine and let sit in the refrigerator for 2 hours.
Remove pork chops from brine, rinse, and pat dry. Place chops on a plate and refrigerate until dry, about 10 minutes. Discard brine.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle pepper over the pork chops.
Melt butter and olive oil in a cast-iron skillet over medium heat; cook pork chops until browned, 3 to 5 minutes. Flip pork chops and season with rosemary; add apples. Cover skillet.
Bake in the preheated oven until pork chops are cooked through, about 10 minutes.
The chops should be firm when pressed with a spatula. Please note that pastured pork will have a firmer texture because of the pigs’ free range lives. If you aren’t confident in monitoring the doneness with touch, you should use a thermometer to make sure the internal temperature is between 145 and 150 degrees F. (Pastured meat can go from perfection to tragedy in a minute.) Remove pork chops from skillet and allow to rest five minutes before serving.