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    Recipes — pork chops

    Cast-Iron Skillet Pork Chops

    Though it might seems like a counterintuitive practice, extra flipping is the secret to the golden-brown crust on these pork chops.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    8 sprigs sage
        •    1 tbsp vegetable oil
        •    1 tbsp unsalted butter
        •    2 garlic cloves, peeled, smashed
        •    Kosher salt and freshly ground black pepper
        •    2 1½”-thick bone-in pork rib chops (8–10 ounces each)


    1. Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).
    2. Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap as well as the rib. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).
    3. Cut away bone and slice pork about ¼” thick. Serve with any juices from the cutting board spooned over top.

    This great family recipe is thanks to Bon appetit Recipes at https://www.bonappetit.com/recipe/new-favorite-pork-chops

    Mediterranean Pork Salad

    This crispy, light salad is chock-full of hearty veggies and succulent pork, sprinkled with feta cheese and blanketed with a balsamic glaze. With a Mediterranean kick, this salad makes a perfect anytime meal. Frontier's All Purpose Seasoning gives it a zesty, salt-free kick.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 50 minutes
        •    Yield: Serves 6


        •    2 tsps frontier organic salt-free all-purpose seasoning 2.5 oz
        •    1/4 cup 1 tsp olive oil, divided
        •    2 tsps balsamic vinegar
        •    1 bag (5 ounces) baby spinach
        •    1/2 large cucumber, thinly sliced and halved
        •    1 cup halved cherry tomatoes
        •    1/2 cup jarred Kalamata olives, pitted and halved
        •    1/2 cup sliced red onion
        •    2 ounces feta cheese, crumbled
        •    1 pound boneless pork chops


    1. Preheat oven to 350 degrees. Spray a large glass baking dish with nonstick cooking spray.

    2. Use 1 teaspoon All-Purpose Seasoning to evenly season both sides of pork.

    3. In a large ovenproof saucepan, heat 1 teaspoon olive oil over medium-high heat. Place seasoned pork in saucepan and cook for about 4 minutes, turning to sear on both sides.

    4. Cover baking dish with aluminum foil and place in oven for about 25 to 30 minutes, or until the internal temperature reads 145 degrees. Remove from oven, and let sit, covered, for 10 minutes. After 10 minutes, slice pork into ½-inch thick slices.

    5. In a small bowl, whisk together 1/4 cup olive oil, balsamic vinegar, and 1 teaspoon All-Purpose Seasoning.

    6. In a large salad bowl, toss together spinach and dressing. Lay cucumbers, tomatoes, olives, onions and pork slices on top of salad, and then sprinkle with feta cheese.

    This great family recipe is thanks to Frontier-Coop Recipes at https://www.frontiercoop.com/community/recipe/mediterranean-pork-salad

    Vietnamese Pork Chops

    Go light on the salt when seasoning these chops; the marinade is fairly salt, especially after it reduces.

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    1 small shallot, finely chopped
        •    1/3 cup (packed) light brown sugar
        •    1/4 cup fish sauce (such as nam pla or nuoc nam)
        •    2 tbsps unseasoned rice vinegar
        •    1 tsp freshly ground black pepper
        •    1 tbsp vegetable oil
        •    Kosher salt
        •    4 1-inch thick-cut bone-in pork chops (about 2 1/2 pounds total)
        •    Lime halves (for serving)


    1. Whisk shallot, brown sugar, fish sauce, vinegar, and pepper in a shallow dish. Using a fork, pierce pork chops all over (to allow marinade to penetrate faster) and add to marinade in dish. Turn to coat. Cover and let pork chops marinate at room temperature, turning occasionally, 20 minutes.
    2. Remove pork chops from marinade, scraping off excess (reserve marinade for sauce). Heat oil in a large skillet over medium-high heat. Lightly season pork chops with salt. Cook until browned and cooked through, about 4 minutes per side. Let pork chops rest 10 minutes before serving.
    3. Meanwhile, bring marinade to a boil in a small saucepan and cook until reduced to 1/4 cup, about 4 minutes.
    4. Serve pork chops with reduced marinade and lime halves.

    DO AHEAD: Chops can be marinated 1 day ahead. Chill, turning bag occasionally.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/vietnamese-pork-chops

    Grilled Fennel-Rubbed Triple-Cut Pork Chops

    For this pork chop recipe, to get a true reading on the meat, make sure the thermometer is dead in the centre and not too close to the bones, where the temperature will be higher.

        •    Prep time: 15 minutes
        •    Cook time: about 2 hours
        •    Yield: Serves 4


        •    ¼ cup kosher salt
        •    ¼ cup coarsely ground black pepper
        •    ¼ cup finely ground fennel seeds
        •    2 2½-pound triple-cut pork chops with ¼–½-inch fat cap, chine bone removed (not frenched)
        •    Flaky sea salt
        •    Fennel pollen or finely ground fennel seeds (for serving)
        •    4 tbsps extra-virgin olive oil, plus more for serving


    1. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 Tbsp. oil, followed by spice mixture, patting to adhere. (Save any extra rub to use on chicken, lamb, or more chops another time.) Grill chops over direct heat, turning often and moving to cooler side of grill as needed to control flare-ups, until deeply browned on all sides, 10–15 minutes total.

    2. Move chops to indirect heat, placing bone side down, and grill, turning every 20 minutes or so, until an instant-read thermometer inserted into the thickest part of chops registers 118°, 45–60 minutes. (Check after 30 minutes—once thermometer registers 100°, the temperature will climb much faster.) This cooking method and target temperature yield juicy chops with still-pink flesh.

    3. Transfer pork chops to a cutting board and let rest 5 minutes (temperature will rise about 5°). Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes.

    4. Grill loins over direct heat, cut side up, just to reheat slightly, about 2 minutes. Slice loins ½" thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.

    NOTE: Pork can be rubbed with oil and spice mixture 1 day ahead; cover and chill. Pork can be grilled 2 hours ahead. Do not cut meat from bones; hold at room temperature. Grill over high to reheat, about 2 minutes, before finishing as directed above.

    This great family recipe is thanks to bon-appetit Recipes at https://www.bonappetit.com/recipe/grilled-fennel-rubbed-triple-cut-pork-chops

    Pork Chops with Carrots and Toasted Buckwheat

    I cook the chops medium-rare so they stay juicy; you can also use rib chops.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 35 minutes
        •    Yield: Serves 4


        •    1 orange
        •    1 ½ pound carrots, scrubbed, halved lengthwise, cut into 2” pieces
        •    1 garlic clove finely grated
        •    2 tbsps olive oil
        •    Kosher salt
        •    2 tsps fresh lime juice
        •    ¾ cup pearled buckwheat groats
        •    1 tbsp vegetable oil
        •    2 1”-thick bone-in pork shoulder chops (about 8–10 oz. each)
        •    3 tbsps unsalted butter, divided
        •    ¼ cup dill sprigs
        •    Aleppo or Urfa pepper or crushed red pepper flakes


    1. Cut all peel and white pith from orange; discard. Working over a small bowl, cut along sides of membranes to release segments; squeeze in juice as well.

    2. Preheat oven to 450°. Toss carrots, garlic, and 2 Tbsp. olive oil on a rimmed baking sheet; season with salt. Roast, tossing once, until tender and browned, 15–20 minutes. While carrots are still hot, add orange segments and juice and 2 tsp. lime juice and toss to coat. Set aside.

    3. Meanwhile, cook buckwheat in a large saucepan of boiling salted water until tender but not falling apart, 10–15 minutes. Drain; rinse under cold water. Spread out on a baking sheet and let dry (key for achieving browned and crisped grains when cooked again).

    4. Heat vegetable oil in a large heavy skillet over high. Season pork with salt and cook until browned but still pink in the center, about 4 minutes per side. Add 1 Tbsp. butter and spoon over chops, turning once, 1 minute. Transfer to a cutting board and let rest 10 minutes.

    5. Meanwhile, add cooled buckwheat and remaining 2 Tbsp. butter to skillet; season with salt. Cook, tossing often, until grains are toasted and some are crisp, about 5 minutes. Drain on paper towels.

    6. Slice pork; toss dill into buckwheat. Serve buckwheat and carrots with slices of pork, drizzled with lime juice and olive oil and sprinkled with Aleppo pepper.

    This great family recipe is thanks to bon appetit Recipes at https://www.bonappetit.com/recipe/pork-chops-with-carrots-and-toasted-buckwheat