It is hard to find recipes that include bone in pork chops. Since the bone in takes much longer to cook, the pork industry has focused their recipe developmental on boneless chop. I love bone in chops because they provide a little more flavor. So when I find a simple way to prepare bone in chops, I jump at it. Here is one that is sooo simple that you have to laugh, but it is really delicious.
Heat oven to 325 degrees. Sprinkle seasoning on both sides of the chops. Place in baking pan and bake for 30 minutes. Turn the chops once. Make sure the chops reach an internal temp of 145. Let them rest 5 minutes and serve.
Easy as that! They come out juicy and perfect. Pair with green beans, brown rice and a large glass of Organic Valley milk.
Of course I forgot to take a picture, maybe next time. But this is what they would have looked like if I had
Here is a real simple BBQ pork chop recipe that you can either cook up in the crock-pot or in the oven. I included all the prices of the ingredients I used to show how eating organic can be affordable. This recipe is so simple, I put it together with a baby attached to my hip and two fighting preschoolers in the background. Go Go Gadget MOM!
1/4 vinegar (I used malt vinegar, but you can use any kind of white) ($.66)
3/4 cup water
1 tablespoon honey (organic $.37)
1 tablespoon Worcestershire sauce ($.13)
1/2 cup ketchup (organic $.38)
1 teaspoon pepper (organic $.88)
Dash of cayenne pepper (organic $.50)
Mix all ingredients together. To make in the crock pot pour sauce over pork chops and cook on low for 6-8 hours. To make in oven: oven to 350, place pork chops in a 11×15 sheet pan , pour sauce over chops and bake for 30-45 minutes.
I paired this meal with organic long grain white rice ($.50/serving), organic mixed veggies ($1.88/serving) and of course a glass of Organic Valley milk ($.50/serving). Total cost was: $4.50 per serving.
This meal was super simple, super yummy and super inexpensive. Now that is Affordable organics!
Ham on Christmas has always been a tradition of ours. Everyone comes back to the farm for Christmas. And by everyone, I mean EVERYONE. Aunts, uncles, cousins, children of cousins all come; about 50 plus people gather to celebrate. Hams are a fuss free and delicious way to feed a large (or smaller) group. If you ordered a smoked ham from Zweber Farms, it is already cooked and you could eat it cold. If you would like to reheat it before you serve, visit the USDA website for details. USDA Ham and Food Safety
Here is a great video from eHowfood. The video shows how to prep the a ham for cooking, shows a simple glaze recipe and how to carve a ham.
Our family wishes you and your family a Merry Christmas.
The hens are on a roll! They are laying about three dozen eggs daily. There is no way we can eat that many each day, so we need you to help us out.
With the holiday season in full swing there is no shortage of recipes that call for eggs. Eggnog, cookies, breads and more are perfect ways to use Zweber Farms eggs. Our eggs are typically large, brown and have extra deep colored yolks. Stop in and pick some up today. They sell for $3.00 per dozen.
My mom’s egg bake recipe is my favorite egg recipe and a holiday favorite. She would prepare it Christmas Eve. No matter how early we got up Christmas morning, she always seemed to beat us and have the egg bake already baking in the oven. The smells of this egg bake always brings back warm memories for me. Make this recipe this holiday season and have a warm, hearty breakfast waiting for your family.
Mix all the ingredients and bake in buttered 9 x13 pan for 1 hour at 350 degrees.
If you do all the prep work the night before, all you need to do is put it in the oven, slice up some fruit and pour the coffee (or tea in my case). Easy, healthy recipe that is perfect for those cozy snowy days or early Christmas mornings.
Check out what others are cooking up this week at:
All of our pork customers have picked up their orders except for a few outliners like Katie at PinkePost and Val at Wag’nTales. We will not fault them, they do win the prize for the farthest Zweber Farms customers. So we know you have your freezers full of tasty pork chops. If you are new to the Zweber Farms meat, you might be uncertain about cooking chops with the bone in. Here is a great simple recipe I made up today to start you off.
Pork Chops with Apple Cider Glaze
4 bone-in Zweber Farms pork chops
1/2 cup apple cider
1/4 cup brown sugar, packed
3 tablespoons Dijon mustard
salt and pepper
2 tablespoons oil
Preheat oven to 400 degrees. Line a baking sheet with foil.
Mix apple cider, brown sugar and mustard into a small sauce pan. Bring to boil and reduce to 1/2 cup.
Heat oil in large fry pan. Salt and pepper both sides of chops. Brown chops on both sides.
Place chops on baking sheet (okay, I made six chops instead of four). Pour about a tablespoon of glaze over each chop. Save some glaze for finish. Bake for about 8-10 minutes in oven. The pork should be lightly pink inside.
I served the pork chops with cranberries, brown rice, romaine lettuce salad and tall glass of cold Organic Valley milk.
I am a sucker for old cookbooks. To me they are like treasure chests waiting to be opened. My Grandma Baregi, knows I have this love and will pick up cookbooks for me from residents in her senior community. These are the best, because only the best cookbooks stay with you that long (the rest you have re-gifted long ago).
This past week I pulled one of these gems off my bookshelf and flipped through the pages for inspiration. I spotted a recipe for baked pork chops that I must share with you. I also had a few leftover apples picked at my parents’ farm. My parents were generous enough to give me a huge bushel basket full.
I think I can say for certain that the 80 degree days of the beginning of the month will no longer be. We are officially done grazing. With the lack of rain (over 2 months) and cold temps, the cows are now eating the food we work hard all summer to put up. More on that in a later post.
Here is a another yummy soup recipe to keep you warm on these crisp autumn days. If you need pork, please contact the farm ASAP. Last I checked we only had about 6 slots left.
We are finalizing our pork orders. Contact us today if you want a freezer full of healthy pork this winter. Space is limited and we sell out, so don’t wait.
I love using pork sausage. Pork is also very healthy for you. It is good source of iron, magnesium, thiamine, and more. Learn more at the Pork Check Off. If cut right, pork is also a very lean source of protein. Due to the way we feed our pigs, our pork tends to be a little fattier than what you will find at the supermarket. We believe this adds more flavor to the meat. If you are concerned about fat content, you can always ask us to cut your meat extra lean.
Here are a couple of my favorite pork sausage recipes:
Homemade Pizza: Brown up a half a pound of sausage and use it as a topping on homemade pizza. When you order sausage from us you can chose either regular or Italian sausage. We usually have regular sausage and just add Italian seasoning when I am browning it.
Stuff shells: Brown a half a pound of sausage with Italian seasoning. Meanwhile cook 8oz of jumbo shells according to directions. Drain shells and rinse in cold water. Add sausage to shells, top with a jar of spaghetti sauce and 1/2 cup mozzarella and 1/2 cup Parmesan cheeses. Bake at 350 for 30 minutes or so.There are more fancier recipes out on the internet.
Breakfast sausage: Don’t think that breakfast sausages has to be in links. Mix your favorite seasoning into your pork sausage and make into small patties. Brown in a fry pan.
Meatball sandwiches: Make up meatballs (1lb sausage, 2 tsp Italian seasoning, 1 egg slightly beaten, 1/4 Italian bread crumbs) and cook for 12 minutes or so at 450 degrees. Place meatballs in a hotdog or hoggie bun, top with marinara sauce and cheese. Broil for 3-5 minutes until cheese melts.
Holiday Morning Egg Bake: My mom would always make this egg bake for special holiday mornings.
9 eggs beaten
7 or 8 slices of bread- take off crusts and break up
1 cup grated cheddar
1 tsp salt
1 tsp mustard
1 lb sausage browned
2 cups milk
Mix all the ingredients and bake in buttered 9 x13 pan for 1 hour at 350 degrees.
There a just a few of my favorite ways to use pork sausage. Be sure to order plenty the next time your order pork from Zweber Farms.
When the last of our pigs were butchered at Lorentz Meats, they informed us that they were no longer going to process pork. Instead they were going to focus their business on beef and buffalo only. We love Lorentz and will still use them for our beef, but that meant we needed to find a new pork butcher.
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We have used Odenthals Meats for small orders in the past and really like what they do. Lisa contacted the owners, Randy and Laura, and we are happy to bring our family business to their family business. Check out a cute video of them on their website’s homepage.
The Odenthals have been in business since 1999 and Randy’s philosophy was the same as it is today: “Please the customer by providing the highest quality and best tasting homemade products in the area.” Learn more about their family business here.
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An exciting element of switching butchers is that we can now offer new products. Randy is willing to work with us to develop new custom bratwurst flavors. (And don’t fear if you loved our wild rice brats, Randy Odenthal was given the recipe from Lorenz).
We want to hear from you about which flavors of bratwurst you are wanting to try. Even if you are not a customer, go ahead and vote. We love to hear what people love to eat.
Please leave a comment about your favorite brat flavor. Also, tell us which region of the country you are from. It is interesting to see what is favorites in different regions.
PS If you are a customer of ours, please get on our pork list quick. Butchering dates are coming up soon and we don’t want you to be left out of delicious nutritious pork this year. Call us at 952-461-3428. Check out our website to learn how custom ordering works.
It is squash time! This year both at Zweber Farms and my parents’ farm, we grew several types of squashes. The most interesting squash to me is the Spaghetti Squash. I love squash of all kinds and thought it intriguing that the flesh when baked looks like noodles. After, doing some quick searches for recipes on the internet, I formed a simple yet tasty recipe using the spaghetti squash and Zweber Farms ground pork.
1- 4lb spaghetti squash
1lb Zweber Farms ground pork (Italian style)
1 small onion chopped
4 tomatoes pureed or 1 jar spaghetti sauce
1/2 cup mushrooms chopped
1 sweet pepper chopped
1 cup shredded Organic Valley cheese
Preheat oven to 375. Cut squash in half and scoop out seeds and pulp. Bake rind side up for 25-35 minutes.
While squash is baking, chop onion, pepper and mushrooms. Brown pork sausage in skillet then add onion, pepper, mushrooms and 1/3 cup of tomato puree or spaghetti sauce. Simmer for 5 minutes
When squash is done, take it out of the oven (leave oven on) and let it cool for 5 minutes. Then scrape out flesh into a large mixing bowl. Add sausage mixture and 1/2 cup cheese.
Place into baking dish and top with additional cheese. Bake uncovered for 15-20 minutes.
Take out of oven and let rest for 10 minutes
Serve with crunchy garlic bread topped with Organic Valley butter and a tall glass of Organic Valley milk.
I hope you enjoy. Need some pork sausage? Call us today to order a half or quarter of a hog. Pork will be ready in October and November. We have a few spaces left, but they will not last long. Call: 952-461-3428 or visit the Zweber Farms website for details.