Tag Archives: Pork

Cajun Bone in Pork Chop Recipe: 30 minute meal!

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

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Hunk of Meat Mondays

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Southern BBQ Pork Chop Recipe-CrockPot Recipe

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!

Ingredients:

  • 6-bone in Zweber Farms pork chops (about $7.00)
  • 1 medium onion, thinly sliced (organic $.33)
  • 1/4 vinegar (I used malt vinegar, but you can use any kind of white) ($.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!

Hunk of Meat Mondays
Enjoy!
Emily

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Pork Chops with Apple Cider Glaze-Hunk Of Meat Monday

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.
See more Hunk Of Meat Monday recipes here:
Hunk of Meat Mondays
Emily

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Baked Pork Chops with Apples Recipe-Hunk of Meat Monday

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.

Baked Pork Chops from The Cook’s Color Treasury 

  • 4 Pork Chops (I used Zweber Farms of course)
  • 2 tbsp oil
  • 1 lb tart apples
  • 2 tbsp butter (I used Organic Valley Salted Butter)
  • 1 tbsp chopped fresh rosemary (I used about 1 tsp dried rosemary from our garden)
  • 1/2 broth (I used my homemade broth)
  • Salt and pepper
  1. Preheat the over 400 degrees
  2. Season chops with salt and pepper. Heat oil in a flameproof casserole and brown the chops for two minutes on each side.
  3. Peel, core and slice apples. Arrange in casserole around the chops and dot with the butter.
  4. Sprinkle with rosemary, add broth and cover casserole. Bake in the oven for about 30 minutes, removing lid for last 10 minutes of cooking time.

This was a great recipe that didn’t take too much thought or pre-planning. I paired with brown rice and a glass of Organic Valley milk.
Enjoy other Hunk of Meat Monday recipes this week here:
Hunk of Meat Mondays
Emily

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Easy Vegetable and Pork Soup-Hunk of Meat Monday

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.

Vegetable and Pork Soup

Ingredients:

  • 3 tablespoons Organic Valley butter
  • 1/4 of a large red onion minced
  • 3/4 cup celery, chopped
  • 2 cups carrots, sliced
  • 3 potatoes, peeled and cubed
  • 1-2 cups cooked pork roast
  • 3 cups chicken broth (see my super simple recipe)
  • 3 cups milk
  • 1 tablespoon dried oregano
  • 1/4 cup cold water
  • 1/4 cup corn starch
  • salt and pepper to taste
  1. Melt butter in soup pot over medium heat. Add onions and saute until tender.
  2. Add celery and carrots and cook about 10 minutes until slightly tender
  3. Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
  4. Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
  5. Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
  6. Taste and then add salt and pepper to taste.

Vegetable and Pork Soup

This recipe was super easy and I let the boys do all the dumping of ingredients into the pot and all the stirring. I served the soup with homemade wheat bread and a tall glass of Organic Valley milk.

See more Hunk of Meat Monday recipes at:

Hunk of Meat Mondays

Enjoy!

Emily


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Pork Sausage Recipes-Quick, Easy & Healthy

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
  1. 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.

 

Hunk of Meat Mondays

Emily


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What is your favorite Bratwurst flavor?

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.

Emily

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Spaghetti Squash and Pork Sausage Bake-Hunk of Meat Monday

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

squash1

Preheat oven to 375. Cut squash in half and scoop out seeds and pulp. Bake rind side up for 25-35 minutes.

squash3 pork

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

squash2

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.

squash4

Place into baking dish and top with additional cheese. Bake uncovered for 15-20 minutes.

squash5

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.

Hunk of Meat Mondays

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.

Emily

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Feeder Pigs have Arrived on the Farm

Last week about 60 feeder pigs arrived on our farm.

If you are interested in buying pork this fall, make sure to get on our waiting list. We typically sell out, so don’t delay!

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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Vegetable and Pork Soup-Hunk of Meat Monday

I wasn’t planning on doing a Hunk of Meat post this week, because last week I didn’t make anything really truly inspiring. Today’s thunderstorms and cold weather inspired our lunch. Even though I really need to go grocery shopping, I wasn’t going to go try to haul two kids out in the rain. I looked in the fridge and saw that I had some left over pork roast and some carrots that were in need of eating, so I made this recipe.

Vegetable and Pork Soup

Ingredients:

  • 3 tablespoons Organic Valley butter
  • 1/4 of a large red onion minced
  • 3/4 cup celery, chopped
  • 2 cups carrots, sliced
  • 3 potatoes, peeled and cubed
  • 1-2 cups cooked pork roast
  • 3 cups chicken broth
  • 3 cups milk
  • 1 tablespoon dried oregano
  • 1/4 cup cold water
  • 1/4 cup corn starch
  • salt and pepper to taste
  1. Melt butter in soup pot over medium heat. Add onions and saute until tender.
  2. Add celery and carrots and cook about 10 minutes until slightly tender
  3. Add potatoes, pork and chicken broth. Bring to boil and simmer for 15-20 minutes (or until potatoes are tender)
  4. Add milk and oregano and bring slowly to boil. Don’t boil milk too fast or it will curdle.
  5. Mix water and corn starch and add to soup. Stir for a few minutes until the soup thickens slightly.
  6. Taste and then add salt and pepper to taste.

Vegetable and Pork Soup

This recipe was super easy and I let the boys do all the dumping of ingredients into the pot and all the stirring. I served the soup with homemade wheat bread and a tall glass of Organic Valley milk. It was a perfect way to warm us up on this less than nice day.

See more Hunk of Meat Monday recipes at:

Hunk of Meat Mondays

Enjoy!

Emily

Zweber Farms is a 4th generation family operated organic dairy.  We are proud Organic Valley farmer members and sell our milk under that label. We also specialize in sustainably raised beef, pork and chicken and sell it directly to customers in Minnesota.Visit our website to learn more, www.zweberfarms.com. Connect with us on FacebookTwitterand YouTube.

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