Pork is a perennial favorite in our family. Roasts, chops, sausage, bacon, ham–there are so many cuts and preparation methods from which to choose that I think of it as one of the most flexible meat sources. The simple pork chop recipe below tastes amazing (if I do say so myself) and is perfect for a holiday main course.
I’m currently getting pork from Nooksack Nine, a farm near Everson operated by Michelle Zehr and Joshua Craft. They have their naturally grown meat processed at the Keiser packing plant, an FDA inspected facility in Lynden. Their produce is certified organic, and they are working on getting organic certification for their meat as well, but don’t have it yet. I first met them at the Bellingham Farmers Market recently, and have found their pork to be delicious and reasonably priced. You can contact them at: 360-966-0148.
Whatever you choose to eat, my holiday wish for you is that you thoroughly and wholeheartedly relish the experience and take delight in the people with whom you share it. Eat joyfully!
- ¼ cup all purpose flour (milled by Fairhaven Organic Flour Mills, Burlington*)
- ½ tsp salt
- scant ⅛ tsp dried chili powder (I used habanero from neighbor's home garden, Lummi Island--adjust amount for type of pepper)
- ¼ cup apple cider syrup (BelleWood Acres, Lynden)
- 2 tsp apple cider vinegar (BelleWood Acres, Lynden)
- ½ tsp dried mint leaves (Tree Frog Farm, Lummi Island)
- 2 Tbsp water
- 2 Tbsp butter (Breckinridge Farm, Everson)
- ¼ cup onion, chopped (Hopewell Farm, Everson)
- 1 clove garlic, minced (Joe's Gardens, Bellingham)
- 2 pork loin chops, bone-in (Nooksack Nine, Everson)
- Mix flour, salt, and chili pepper. Dredge pork chops in the mixture to coat.
- In a mixing bowl, stir together syrup, vinegar, mint, and water.
- Heat a large skillet or Dutch oven over medium-high heat. Melt butter and add onions and garlic. When onions are translucent, remove and stir into syrup mixture.
- Quickly brown pork chops in the same pan (2-3 minutes per side). Reduce heat to medium low. Pour syrup mixture over chops and cover pan. Simmer for about 8 minutes, turning halfway through. Remove cover and continue simmering another couple of minutes, spooning glaze over chops until pork chops are done.
Good served with leeks sauteed in butter.
BelleWood Acres, 231 Ten Mile Rd., Lynden
Bellingham Farmers Market, Railroad and Chestnut, Bellingham
Community Food Co-operative, Westerly and Cordata, Bellingham
Friend’s garden, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham
Tree Frog Farm, Lummi Island