Delectable Stuffed Pork Chops
2 packages DV Farm butterfly chops (4 chops total)
2 cups cooked stuffing
Salt and pepper
1 T. olive oil or DV Farm lard
2 garlic cloves, minced
1/4 t. dried thyme
1/2 cup white wine or chicken broth
2 T. flour
3/4 cup chicken broth
Preheat oven to 350 degrees. Pound butterfly chops to slightly flatten. Sprinkle both sides with salt and pepper. Fill each with 1/2 cup stuffing, fold over and secure with toothpicks. In a large ovenproof skillet (we used cast iron), brown chops in oil, approximately 1-2 minutes each side, medium-low heat. Place skillet in preheated oven. Bake, uncovered, for 18 minutes. Remove pork from skillet to a platter, cover with foil.
In the same skillet on the stovetop, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add 1/2 cup wine/broth, stirring to loosen browned bits from pan. In a small bowl, combine flour and 3/4 cup chicken broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove toothpicks from chops; serve chops with gravy.
1 pkg. DV Farm brat bulk, thawed
4 cheese slices
4 English muffins
Make 4 patties out of the brat bulk pork, make fairly flat. Grill approx. 3 minutes per side on low heat, OR broil 5 inches from heat approx. 2-3 minutes per side, OR pan fry 3 minutes per side on medium-low heat – so many options!
While brat patties are cooking, fry 4 eggs, season as desired (the brat meat is pretty well seasoned though, so go lightly on the salt). Toast English muffins.
When patties and eggs are done cooking, assemble your egg-brat muffin as follows:
1) muffin bottom; 2) brat patty; 3) fried egg; 4) cheese slice; 5) muffin top.
Makes a great breakfast, lunch, dinner or snack!!!
Balsamic Pork Roast
2 pounds DV Farm Boston Butt roast, shoulder roast or pork tenderloin
1/2 t. salt
1/4 t. pepper
1 clove garlic, crushed
1/2 cup water
1/2 cup brown sugar
1 T. cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 T. soy sauce
Mix together the salt, pepper and garlic. Rub over pork roast. Place 1/2 cup water and pork in slow cooker. Cook on low for 6-8 hours. One hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: Brown sugar, cornstarch, balsamic vinegar, water, soy sauce. Heat over medium heat and stir until mixture thickens, about 4 minutes. Brush meat with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, we removed the meat from the crockpot and placed in a baking pan, glazed again, and set under broiler for 1-2 minutes until bubbly and caramelized.) Serve with remaining glaze on the side.
Definitely the most-requested pork dish at our house!!!
Breakfast Tot Pie
1 lb. DV Farm brat bulk
1/4 to 1/2 lb. DV Farm bacon (optional. We say "go for it!")
Approx. 20-25 frozen tater tots, but we honestly didn't count
Salt and pepper to taste
1-1/2 cups shredded cheddar cheese, divided
Preheat oven to 425 degrees. Get out a cast iron skillet and fill the bottom with tater tots so that they are in a single layer. Bake for 18 minutes. While the tots are baking, fry up the bacon if using. Drain and set aside. Cook package of brat bulk, breaking into small pieces until cooked throughout. In a separate bowl, whisk 5 eggs. Add salt and pepper to taste. When the tots have baked for 18 minutes, remove the pan from oven and sprinkle on 1 cup of cheese. Now, sprinkle on at least half of your browned brat bulk and the bacon, adding more brat bulk if not using bacon. (Use remainder of brat bulk for an omelet, on top of pizza, etc.) Pour egg mixture over everything and sprinkle with remaining 1/2 cup cheese. Bake for 12-14 more minutes until knife inserted in center reveals no runny eggs. Remove from oven and let rest for 5 minutes. Slice like a pie and serve.
We loved it with a little ketchup on the side for dipping! If sweet is more your style, try dipping in syrup.
Sweet & Spicy Pulled Pork
2 lb. DV Farm Boston butt or shoulder roast
1 onion, thinly sliced
1 T. brown sugar
1/2 T. paprika
1 t. kosher salt
1/4 t. ground pepper
6 T. cider vinegar
2 t. Worcestershire sauce
3/4 t. crushed red pepper flakes
3/4 t. sugar
1/4 t. mustard powder
1/4 t. garlic salt
1/8 t. cayenne pepper
2 T. mayonnaise
1 t. lime juice
1/2 t. powdered ginger
Rinse the pork roast under cold water and pat dry with paper towels. Layer the onions in the bottom of a roasting pan or slow cooker. In a small bowl, combine the brown sugar, paprika, salt and pepper; mix thoroughly. Rub the mixture all over the roast and place the roast on top of the onions. In a medium bowl, combine the vinegar, Worcestershire, crushed red pepper flakes, sugar, mustard powder, garlic salt and cayenne pepper; stir to combine. Drizzle about 1/3 of the vinegar mixture over the roast. Cover and refrigerate the remaining vinegar mixture. Cover the roasting pan or slow cooker and roast in a preheated 275-degree oven for 3-5 hours, or in the slow cooker on low heat for 8-10 hours. Drizzle about 1/3 of the reserved vinegar mixture over the roast during the last 1/2 hour of cooking. Remove the meat and onions from the cooker, drain and place in a serving bowl. Shred the meat. Mix the remaining vinegar mixture into the shredded meat. Serve on crusty rolls with lime-ginger mayo. To make the mayonnaise, simply combine all of the ingredients in a small bowl and mix well. Serve on top of or alongside your pulled pork sandwich.
One of the samples for our 2013 Farm Open House. Made many times for gatherings and loved by all!!!
Fresh Peach BBQ Ribs
2 cups pared, diced peaches
1/4 cup vinegar
1/2 cup peach juice (or water)
1/4 cup brown sugar
1 tsp Worcestershire sauce
1 tsp salt
1/2 tsp oregano
4 drops Tabasco sauce
4 lbs DV Farm ribs
Place all ingredients (except the ribs) in a food processor or blender. Puree; then transfer to a small pan. Simmer into a very thick sauce (about 1 hour). Salt and then steam ribs for 1 hour; transfer to grill over low/medium heat. Brush with plenty of peach sauce. Serve with remaining sauce.
(Sauce can be made ahead of time and refrigerated.)
These ribs are absolutely delicious, but take a little more time to prepare because of the steaming. I think that’s what was best about them though because they turn out so tender. Peach sauce sounds kind of weird, but you have to try it – it’s just wonderful!
Grilled Chinese Pork Tenderloin
DV Farm pork tenderloin (or other pork cut, or even beef)
1/4 cup ketchup
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp honey
1 tbsp vinegar
1/4 tsp garlic powder
Place meat in plastic bag; set in shallow pan. For marinade, combine ketchup, sherry, soy sauce, honey, vinegar and garlic powder; pour over meat. Close bag and marinate 2-24 hours in refrigerator, turning meat occasionally. Drain meat, reserving the marinade. Place tenderloin on grill over slow coals. Grill meat for 15-20 minutes over low heat, or until nearly done, turning occasionally. Brush with reserved marinade and continue grilling about 10 minutes or until glazed, turning and brushing with marinade every 5 minutes. Internal temperature should be 130-140 degrees. Remove from grill, cover with foil for 10 minutes and allow the meat to rest.
To roast instead of grilling, place meat on rack in shallow roasting pan. Roast a 1-lb. tenderloin for 20-30 minutes at 350 degrees, brushing occasionally with reserved marinade the last 5 minutes. Following the 10-minute resting instructions above. If there is extra marinade, heat to serve with meat.
This is our favorite marinade recipe and is very tasty with shish kabobs.
Chops in Mushroom Gravy
6-8 DV Farm bone-in pork chops
1 clove garlic
1 tbsp butter
2 jars (approx. 4-5 oz each) mushrooms
(or 1/2 lb. fresh whole/halved shrooms)
salt and pepper
1 cup dry sherry
8 oz. can beef broth
(or 1 cup water with a beef bouillon cube dissolved in it)
2 tbsp cornstarch mixed with 2 tbsp water
Melt butter in large skillet. Flatten garlic or put through a garlic press to release flavor; sauté in butter. Brown pork chops in butter. Salt and pepper to taste. Remove from skillet to a baking pan.
Drain mushrooms (if used canned). Put mushrooms, sherry and beef broth in skillet used for pork chops. Bring to a boil and pour over chops.
Bake covered at 350° for 35-40 minutes. Remove chops from the pan and cover with foil. Bring sauce to a boil. Add cornstarch/water mixture slowly to sauce and stir until thickened. Pour over chops.
This is our favorite baked pork chop recipe and always a hit whenever we have guests.
Almond-Crusted Pork Loin
1 DV Farm boneless pork loin roast
6 oz. slivered almonds (1-1/4 cups chopped)
2 medium garlic cloves, finely diced
Salt and pepper to taste
2 eggs whites
2 medium tomatoes, diced (about 2 cups)
1/2 c. diced red onion
1 jalapeno pepper, seeded and chopped
1 t. ground cumin
2 T. lime juice
1/4 cup chopped fresh basil
Salt and pepper to taste
Mix all salsa ingredients together and refrigerate to allow flavors to blend.
Preheat oven to 375 degrees. Line a roasting pan with foil and place a meat rack on the foil. Spray with vegetable oil spray. Coarsely grind almonds in a food processor. Mix almonds, garlic, and salt and pepper to taste in a bowl. Set aside.
Whip egg whites to form soft peaks. Roll the pork loin in the egg whites and then in almond mixture. Roll once more in the eggs whites and in the almond mixture again. Place pork on rack and press any remaining almonds onto the pork. Roast 50-60 minutes or until meat thermometer reads 135-140 degrees. Remove from oven and let rest for 10 minutes. Slice and serve with tomato salsa.
We warmed up the salsa a bit before serving over the loin roast. It was oh-so tasty!
Cranberry Pork Loin Roast
1 DV Farm boneless loin roast
1 can jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 tsp dry mustard
1/4 tsp ground cloves
2 tbsp corn starch
2 tbsp cold water
In medium bowl, mash sauce and stir in sugar, juice, mustard and cloves. In slow cooker, place end roast; pour sauce over. Cover and cook on low 6-8 hours. Remove and keep warm.
Measure out 2 cups of juices from crock pot (or add enough water to make 2 cups). Put in sauce pan, boil on medium-high; combine corn starch and cold water. Stir into gravy. Season with salt and serve with pork.
Great recipe from Jane Dykema. Love those slow cooker recipes!
1 lb. DV Farm Italian sausage or brat bulk
3 large eggs, beaten
2-1/2 cups panko bread crumbs
3 medium eggplants, cut into 1/4-inch slices
2 jars (4-1/2 ounces each) sliced mushrooms, drained
(we used fresh instead)
1/2 tsp dried basil
1/8 teaspoon dried oregano
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (28 ounces) spaghetti sauce
Preheat oven to 350 degrees. Place eggs and bread crumbs in separate shallow bowls. Dip eggplant in eggs, then coat in crumbs. Place on baking sheets coated with cooking spray. Bake 15-20 minutes or until tender and golden brown, turning once.
Brown Italian sausage or brat bulk in a pan, breaking up the pieces. Drain, set aside.
In a small bowl, combine mushrooms, basil and oregano. In another small bowl, combine mozzarella and Parmesan cheese.
Spread 1/2 cup sauce into a 13 x 9 baking dish coated with cooking spray. Layer with a third of the mushroom mixture, a third of the eggplant, a third of the browned sausage, 3/4 cup sauce, and a third of the cheese mixture. Repeat layers twice.
Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is melted. Yield: 6-8 servings.
Honey Garlic Pork Chops
4 DV Farm bone-in pork chops
1/4 cup lemon juice
1/4 cup honey
2 tbsp soy sauce
1 tbsp dry sherry
2 cloves garlic, minced
Combine marinade ingredients. Reserve a portion of marinade for basting; refrigerate. Pour balance of marinade over chops in heavy plastic bag; seal. Refrigerate 4-24 hours. Prepare grill on low. Remove chops from marinade. Grill chops 12-15 minutes, turning once, and basting occasionally with reserved marinade.
Navy Bean Soup
8 cups hot water
1 lb (about 2-1/2 cups) dried navy beans
2 cups cubed DV Farm smoked ham
1 ham bone (if desired)
1/4 cup finely chopped onion
salt and pepper to taste
Add beans and water to large pot. Bring to a rapid boil; boil for 2 minutes. Remove from heat. Cover and let stand one hour. Stir in remaining ingredients. Heat to boiling; reduce heat and simmer until beans are tender, about 1-1/2 hours. Add water during cooking time if necessary. Remove ham bone; trim meat from bone and stir into soup. To increase broth consistency, remove 1/4 cup beans, mash and stir back into soup. Salt and pepper to taste. Makes 7 (1-cup) servings.
We highly recommend taking some of the beans out and mashing as recipe calls for. Makes for a wonderful consistency without adding the fat of cream or flour.
Terry's Breakfast Casserole
1 lb. DV Farm Italian sausage or brat bulk
6-8 eggs, beaten
1 can cream of celery soup (undiluted)
2 cups each mozzarella and cheddar cheese (less to taste)
2 medium-sized baking potatoes
Brown sausage, drain. Peel potatoes, cut into bite-sized pieces; cut flat, not cubed. Boil potatoes in salted water to slightly soften, maybe 5 minutes. Mix all ingredients together, using about 3 cups cheese. Sprinkle remaining 1 cup cheese on the top. Bake at 350 degrees for 30-40 minutes, until knife inserted in center comes out clean.
Recipe shared by a dear friend many years ago...simple and delicious!
Herb Pulled Pork
1 DV Farm pork roast
1-1/2 tablespoons of your favorite spices (we like sage, thyme, sea salt, pepper and garlic powder)
Mix together your favorite spices, approximately 1-1/2 tablespoons total. Rub all over the pork roast. Place roast in a crock pot, adding 1/2 cup water. Cook on low for 6-8 hours, adding more liquid as needed. Remove roast from crock pot; shred meat with two forks. Return shredded meat to liquid in crock, stir well, and warm throughout. Serve on buns.
Pork Hocks - Oven Roasted
2 DV Farm pork hocks (UN-smoked)
2 onions, diced
6 garlic cloves
3 bay leaves
2 cinnamon sticks
1/4 cup olive oil
1 can Coca-Cola
Salt and ground black pepper
Preheat oven to 450 degrees. Season each pork hock to taste with salt and ground pepper. Spread the onion and garlic all over the bottom of a roasting pan. Place the pork hocks on top of the onion-garlic mixture; drizzle some olive oil over them, and then pour on the Coca-Cola. Place in the oven and roast for 25 minutes. Remove from oven and lower temp to 325 degrees. Add bay leaves on top of hocks and cinnamon sticks into pan. Cover with foil. Place back into the oven and roast for 3 hours. Remove from oven and easily remove meat from bone. Serve with pan juices - YUMMY!!!
What an economical and delicious meal! DV Farm pork hocks are only $4.25/lb., and this meal uses approx. 3-4 lbs. of meat with plenty of leftovers.
Crockpot Spare Ribs
1 pkg. DV Farm pork spare ribs (or 2 pkg. country ribs)
1 cup ketchup
1 cup BBQ sauce
1/4 cup packed brown sugar
1/4 cup Worcestershire sauce
1 T. balsamic vinegar
1 T. molasses
1 clove garlic, minced
2 T. dried minced onion
1 t. Cajun seasoning
1 t. ground mustard
1/2 t. salt
1/4 t. pepper
Cut ribs apart to fit into a slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.
We love to serve these ribs on top of brown rice, with lots of juices spooned over!
Swiss Ham Sliders
24 dinner rolls
24 slices DV Farm deli ham
(leftover from a ham roast or our pre-sliced deli ham)
24 small slices Swiss cheese
Mayonnaise or Miracle Whip
Poppy Seed Sauce:
1-1/2 t. poppy seeds
3/4 t. yellow mustard
1/4 cup butter, melted
1 T. finely minced onion
1/4 t. Worcestershire sauce
Spread a thin layer of mayo on inside of both the top and bottom of each dinner roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or cookie sheet. Place very close together.
In a medium bowl, whisk together the poppy seed sauce ingredients. Brush sauce over all of the sandwiches. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for an additional 3 minutes or until tops are slightly brown. Serve warm.
Sandwiches can be assembled up to a day ahead of time. Use the longer cooking time of 15 minutes if sandwiches are going to the oven directly from the fridge.
Smoked Pork Loin Roast
It's fully cooked! Just thaw, serve cold on sandwiches or with a cheese and cracker platter. Also delicious warmed up and served with breakfast.
We put together this lovely appetizer platter and sat on the back porch of our old farmhouse. This is where you will find us most warm afternoons around 5 p.m., enjoying some down time and catching up our day.
Ham Steak with Pineapple-Orange Sauce
DV Farm ham steak (2 to 3.5 lbs.)
1 T. butter
8-ounce can sliced pineapple
1-1/2 T. brown sugar
1 t. cornstarch
Dash ground ginger
1/4 cup orange juice
1/2 t. white wine vinegar
In a large skillet, lightly brown ham in butter over medium heat. Place in a 13 x 9-inch baking dish, adding 1/4 cup water to bottom of pan. Drain pineapple, reserving juice; set juice aside. Place pineapple over ham; set aside.
In a saucepan, combine the brown sugar, cornstarch, ginger, orange juice, vinegar and 1/3 cup reserved pineapple juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened and bubbly. Pour over ham and pineapple. Bake, covered, at 350 degrees for 25 minutes, until heated through.
*Farmer's wife's note: Fancy enough for your holiday meal but also simple enough for a weeknight!
Garlic-Herb Pork Tenderloin
DV Farm pork tenderloin (1 to 1.25 lbs.)
2 T. olive oil
1 T. sea salt
Fresh cracked pepper, to taste
4 T. butter, cut into 4-6 pats
2 T. diced garlic
1 t. basil
1 t. oregano
1 t. thyme
1 t. parsley
1 t. sage
Preheat oven to 350 degrees. Line baking pan with foil. In a small bowl, combine garlic, basil, oregano, thyme, parsley and sage. Set aside. Season tenderloin with salt and pepper. In a large pan, heat oil until shimmery. Add tenderloin to pan, and cook on all sides until dark golden brown. Add tenderloin to foil in baking pan. Generously coat tenderloin with herb mix. Place pats of butter on top of the tenderloin. Wrap in foil and bake until pork is 140 degrees internally at the widest part of the tenderloin (about 30-35 minutes for a 1# roast, 40 minutes for a 1.25# roast). When pork has come to temperature, remove and let rest for at least 5 minutes to lock in juices. Slice against the grain and serve immediately.