For our next farm club meal we chose bone in pork chops which I served with spicy apple chutney, a grilled padron pepper, Brussels sprouts and brown rice.
This was a weeknight meal and didn’t take long at all. Just a little prep.
First step was to brine the pork chops in cold water. I followed the recipe that came in the farm box and did 1T salt per 1c water which came to 3 of each.
I left that to sit while getting the typical evening work done, last minute permission slips to sign, watering plants, feeding all things feathered scaled and furry, bathing little kids, nagging big kids to do their homework, laundry and more laundry…. You get the idea.
5 hours later (really 1) I got back to prepping dinner. I got a couple pieces of sliced bacon cooking in a cast iron pan. Once the fat had rendered I added some halved Brussels sprouts, a little olive oil and salt and pepper. Let that all cook, stirring occasionally about 15 minutes.
I rinsed the pork chops and patted them dry. Rubbed in olive oil salt and pepper and started heating a cast iron grill pan (amazing cuts!).
For the chutney I peeled and chopped one apple, and diced up two hot peppers from the green house (hindsight I could have done 3-4 but we’re still learning the heat scale of our peppers). I put the apples and peppers in a small pot with a little orange juice and let it simmer on low. It took about 15 minutes (stirring occasionally) to cook the apples and meld the flavors. Then I seasoned with a little salt and pepper and left it on the stove with the heat off.
Once the cast iron pan was smoking we put the pork chops on and cooked them for 8 minutes each side, then let them rest for 5 under a foil tent.
Served it all up with some already made brown rice (I cook a huge batch and freeze it into dinner sized portions) and the pan fried Brussels sprouts with bacon. Happy family gobbled it right up! At least the three of us that are eating meat right now did. Scarlet just had the rice and sprouts, baby Alexis had non spicy applesauce and Frankie had cereal (picky eater)…. But they were still happy and we enjoyed a wonderful weeknight meal together. My favorite time of day!
Bone In Pork Chops
2 Bone in Pork Chops
Salt and pepper
Cover pork chops in cold water and add 1T salt per one cup water. Leave to brine for 1-4 hours. Rinse, pat dry and rub with olive oil salt and pepper. Cook until 145 degrees internal temp on a hot grill or grill pan (about 8 mins per side)
Spicy Apple Chutney
1 Apple, peeled and chopped
3-4 small Hot Peppers, diced
1/3 c Orange Juice
Salt and Pepper
Combine all ingredients in a small sauce pan and let simmer, stirring occasionally until the apples are soft and the peppers have released their flavor. About 15 minutes.
Pan Fried Brussels Sprouts with Bacon
2 Slices thick Bacon
4c Brussels Sprouts, trimmed and halved
Salt and Pepper
Cook the bacon in a hot cast iron pan until the fat has rendered and the bacon is beginning to crisp. Add the Brussels sprouts with a little olive oil (just enough to coat the sprouts if the bacon grease hasn’t already). Cook until deep brown and spotted, about 15 mins.