People are going “Hog Wild” over our new pork!!
by Rick Stidham, Director of Meat
You have to love all of the latest “buzz” words when it comes to fresh food these days. Terms like Vegetarian Fed, Humanely Raised, Free Range, and Air Chilled are a few that come to mind. As we look closer into the lifestyle that supports these kinds of husbandry practices, it is becoming increasingly obvious that healthier meal choices and long term sustainability are at the forefront of the minds of today’s consumer.
Having taken this knowledge into consideration, your local Bristol Farms Meat Departments are pleased to be able to offer you an entirely new line of cut pork selections that not only have all of the attributes mentioned above for you, but many other benefits as well. In keeping with tradition, our new pork also features our standard requirements like Natural, Never Ever, and Hormone/Antibiotic Free that you have come to expect from us.
I encourage you to stop by our meat counter and let one of our skilled butchers help you in selecting a unique meal using one of our new pork selections.
Here is one of my favorite recipes to kick off the fall season; seasonal apple and pears pair nicely with grilled pork chops:
Grilled Pork Chops and Apple-Pear Topping
- 1 cup light brown sugar
- 1 cup soy sauce
- 1 cup orange juice
- 1/2 cup spicy brown mustard
- 1/3 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ground black pepper
- 1 tablespoon ground cumin
- 8 pork chops, 1/2 to 1 inch thick
- 1 lime, juiced
- 1/2 cup butter
- 1 tablespoon light brown sugar, or to taste
- 2 tablespoons ground cinnamon
- 4 large green apples – peeled, cored, and cut into eighths
- 4 Bartlett pears – peeled, cored, and cut into eighths
- In a large bowl, mix together 1 cup brown sugar, soy sauce, orange juice, brown mustard, honey, Worcestershire sauce, black pepper, and cumin until thoroughly combined and the sugar has dissolved. Place the pork chops into the marinade, and spoon marinade to cover the chops. Let stand at room temperature for 45 minutes to 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chops from the marinade, and discard marinade. Shake any excess drops of liquid from the chops, and grill until they are browned, no longer pink inside, and show good grill marks, about 8 minutes per side. Squeeze lime juice over the chops as they grill. An instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).
- Melt butter in a large skillet over high heat, then stir in 1 tablespoon of brown sugar and cinnamon; bring the mixture to a boil, stirring to dissolve the sugar. Stir in the apple and pear slices, and cook, stirring often, until the fruit is coated with the butter mixture and softened but not mushy, about 5 minutes. Transfer the apple and pear slices to a grilling basket.
- Grill the fruit on the outdoor grill until the slices are browned, about 5 minutes more.
- Serve the pork chops alongside the grilled apples and pears.
Recipe from allrecipes.com