Two weeks ago, Mark, Junior and I drove to Boone, CO to get a pig. No, we haven’t added pigs to our pet menagerie, but we did come home with about 100 pounds of frozen pork. Not just any pork, but free-range, 100% grass-fed pork, raised with utmost respect by Kim and Doug, the lovely couple who own Larga Vista Ranch. While I would prefer to find grass fed and finished pork closer to home, I feel no remorse in supporting the work that Kim and Doug are doing at Larga Vista.
So far, we’ve been pretty basic in our prep: ham steak stir-fried with cabbage, bacon and eggs, and the most delicious pork chop/apple/shallot recipe ever. I’m now on the lookout for pork recipes….if you’ve got any must-haves, send them my way!
Pork Chops with Apples and Shallots
— adapted from Martha Stewart’s Everyday Food: Great Food Fast
* 3 T butter
* 3 medium shallots, quartered
* 2-3 large granny smith apples, peeled and cut into eights
* 3/4 cup white wine
* 4 1″ thick bone-in pork chops
* Salt and pepper
(While Martha calls for broiling these chops, my stove has no externally vented fan, and doing so meant opening every window in the house for about 1/2 hour to keep the smoke detector from constant alarm. Do yourself a favor and fire up the grill!)
1. Pre-heat your grill. Season the chops with salt and pepper.
2. In a large skillet (I prefer cast-iron), heat butter over med-high heat. Add shallots and cook (don’t forget to stir!) for about 5 minutes until brown. Cover, reduce heat to med., and cook another 5 minutes until tender.
3. Add apples and wine. Cover and cook for 5 more minutes. Uncover for 5 more, until a lot of the liquid has evaporated. (Martha says “most” of the liquid, but I would leave a little behind for a more saucy effect).
4. While the apples are cooking, grill the chops until they reach an internal temp of 160 deg F.
5. Spoon the apples and shallots over the chops and serve with brown rice and a green veggie of your choice. Prepare to Ooooh and Ahhhh. A lot!