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pan seared pork chops

  • Start with a couple of 1" pork chops. You'll need salt and pepper and a skillet, I love my cast iron! 
  • Heat oven to 400 degrees. Season chops with salt and pepper and a little more salt. Heat the skillet up to a med hi, sear chops for one minute on each side. You'll make a little mess on the stove, but it's so worth it! Once you've seared them, place in the 400 degree oven for 10-12 minutes or when internal temp reached 140. 
  • Sear them just like this to crisp up the fat on all sides. Let them rest for 5 minutes and enjoy with some lovely artisan bread and fresh picked veggies from the market! 
  • Optional: Sweet & Sour Glaze

Combine 1/4 cup soy sauce, 2 tablespoons of fresh orange juice, 2 tablespoons of honey, 2 cloves of minced garlic, pinch of red pepper in a small saucepan over med heat for 1-2 minutes; taste and drizzle on top of chops!  


**When selecting ingredients, we always recommend shopping your local farmers market and buying direct from the growers and producers. 

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rendered lard

I know that most are not accustomed to using lard in everyday cooking, however, I'd love to encourage you to take a step back in time when our great grandparents used it in everyday cooking. Real pastured pork lard is nutrient dense, loaded with vitamins and minerals and a wonderful substitute for made vegetable oils like canola. Sometimes when my pork chops have a large amount of back fat, I chop it up and use it to flavor beans or sauté veggies. KETO or not, it's the best!

  

Cut your fat into small cubes. If it’s back fat you can grind it in your sausage grinder. Don’t try to grind the leaf fat as it will just cream like butter. Place your fat in a heavy bottom pot and place it on the lowest setting on your stovetop. You do not want to “fry” your fat. You just want it to slowly melt. Think of it just like butter. If you fry the butter, the milk solids cook and eventually burn. Lard will do the same thing. You want a nice low heat that will keep the lard fresh and creamy, not fried and burnt. If your lard temp gets to high just remove it from heat to cool down. I have it on good authority that a crockpot set on low works great for this. 


As the lard renders, ladle out the melted fat into a strainer lined with cheese cloth. The cheese cloth will catch any tissue bits from your fat. 

When you’ve rendered all the fat you can, ladle off the remaining liquid. This should leave you with some pork bits in the pan. Turn up the heat and fry these until crisp, then drain and sprinkle with salt and chili powder. Now you have a little chef’s snack of cracklins. Share them, or don’t. They make great additions to salad, just like bacon bits.

Store your lard in the refrigerator for up to a month, or in the freezer for long periods up to a year. I freeze it right in the mason jar.

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slow roasted pork belly

recipe coming soon

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slow roasted shoulder

recipe coming soon

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