There has been a lot of hype in the media recently about bacon and other processed meats causing cancer. If you take a few minutes to read some of these articles, you will see that these claims refer to meats that are preserved to extend shelf life. You’ve probably heard people talking about getting nitrate free bacon over the last few years as many people are trying to eat healthier. As I have been fighting the battle against chronic migraines for a few years now, I have attempted to take processed meats out of my diet since many of the same additives that are linked to cancer are also linked to migraines. I’ve done this mostly by transitioning from buying my meat from the store to buying directly from farmers. In the past, my family has mostly purchased grass-fed beef in bulk, but I am so happy to have FINALLY found a wonderful farm to buy pastured pork. My new friends, Hillary and Worth, over at PTB Farm have an amazing little operation going. My one year old and I were able to visit their farm this past week after we picked up our half-hog order. We got to see their pigs and little piglets and learn a little about their farming ways. The pigs at PTB live in pastures and forage for their food (they are also given supplemental feed).
I am definitely a believer in using all parts of an animal and that is another reason I prefer to buy meat in bulk from farmers. In our half hog, we had many different cuts of meat including pork chops (one of our favorites), sausage, roasts, pork bones, ribs, etc. If you have been looking for a pastured pork supplier, look no further. Find out more about PTB Farm at their website or visit them on Saturdays at both the Greensboro Curb Market and the Cobblestone Market in Winston Salem. Be sure to pick up a package of their pork chops and try out the recipe below. It is delicious!!
Pork Chops w/ Cherry Sauce*
- 16 oz frozen cherries, thawed (reserve the liquid)
- 1 medium orange, juiced
- 1/3 tsp cinnamon
- 2 TBSP organic maple syrup
- 1/2 cup organic ketchup
- 1/2 tsp chili powder
- 4 boneless pork chops
- 1 TBSP coconut oil
- Garlic powder
- Sea Salt
- Place the thawed cherries (with juice), orange juice, and maple syrup in a small saucepan.
- Bring mixture to a boil and then turn the heat down and let the mixture simmer and thicken for about 10 minutes.
- Add in the ketchup and chili powder. Set mixture to the side.
- Melt coconut oil in a large skillet over medium heat.
- Sprinkle garlic power and sea salt over pork chops (Don’t overdo it with the sea salt. About 1/4 teaspoon per chop is all that is needed.)
- Place chops in the skillet with melted coconut oil and cook about 4-5 minutes each side. The internal temperatures of the thickets part should be 140 degrees.
- Before serving, pour warm cherry sauce over the chops.
*Recipe adapted from Paleo Magazine: Holiday Recipes 2014 , Chipotle Cherry Pork Chops, p. 122