Fresh Farm Raised Pork

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If you have visited your local Farmers Market lately, you will notice the availability of all natural farm raised pork and poultry. Be sure to give it a try, you will see it tastes just like you remember from Sundays at Grandma’s!

So go buy local, and give your area farmers all natural meats a try!! Here are some recipes for sausage and pork chops.

Greek Style Pork Chops

Ingredients

  • 2 tablespoons red wine vinegar, divided
  • 1 teaspoon dried oregano
  • 2 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 4 (4-ounce) boneless center-cut loin pork chops
  • ¾ cup plain fat-free Greek-style yogurt
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt, divided
  • 1½ cups diced plum tomatoes (about 2 medium)
  • 1 cup diced seeded cucumber
  • ½ cup diced red onion
  • Cooking spray

Directions

  1. Combine 1 tablespoon red wine vinegar, oregano, 1 teaspoon olive oil, and garlic in a zip-top plastic bag. Add pork to bag, and seal. Marinate for 20 minutes at room temperature, turning after 10 minutes. Combine remaining 1 tablespoon vinegar, remaining 1 teaspoon oil, yogurt, 1 tablespoon dill, and ⅛ teaspoon salt, stirring well with a whisk. Cover and chill. Combine tomatoes, cucumber, and onion. Sprinkle tomato mixture with ⅛ teaspoon salt; toss to combine.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove pork from bag, and discard marinade. Sprinkle both sides of pork evenly with remaining ¼ teaspoon salt. Add pork to pan, and cook for 4 minutes on each side or until desired degree of doneness. Remove pork from pan, and let stand for 2 minutes. Place ¾ cup tomato mixture on each of 4 plates, and top each serving with 1 pork chop and about 3 tablespoons yogurt mixture.

Serves 4. Each serving contains: 233 calories, 9.3 g fat, 30.1 g protein, 5.7 g carbohydrate, 1 g fiber, 70 mg cholesterol, 361 mg sodium, 74 mg calcium.

Pork Chops with Grits and Red-Eye Gravy

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about ½ inch thick)
  • ½ teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • ¼ cup chopped shallots
  • 2 teaspoons chopped fresh thyme
  • 1 (4-ounce) package sliced exotic mushroom blend
  • ¼ cup Madeira wine or dry sherry
  • ½ cup hot strong brewed coffee, divided
  • ½ cup lower-sodium tomato juice
  • 2 teaspoons sherry vinegar
  • ⅛ teaspoon ground red pepper
  • 2 teaspoons cornstarch
  • 2¼ cups plus 2 tablespoons 2% reduced-fat milk, divided
  • ½ cup uncooked quick-cooking grits
  • 1 tablespoon butter

Directions

  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle pork with ⅜ teaspoon salt and ¼ teaspoon black pepper. Add pork chops to pan, and cook 3 minutes on each side. Remove pork from pan; keep warm. Add shallots, thyme, and sliced mushrooms to pan; sauté for 4 minutes. Stir in wine, and cook 30 seconds, scraping pan to loosen browned bits. Stir in remaining ¼ teaspoon black pepper, ¼ cup coffee, juice, vinegar, and red pepper.
  2. Bring to a simmer; cook for 3 minutes. Combine cornstarch and remaining ¼ cup coffee. Add cornstarch mixture to pan, stirring with a whisk; cook for 2 minutes or until mixture thickens, stirring frequently.
  3. Bring 2¼ cups milk and remaining ⅛ teaspoon salt to a boil in a medium saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed, stirring frequently with a whisk. Remove from heat; stir in remaining 2 tablespoons milk and butter.

Serves 4 (serving size: 1 pork chop, ½ cup grits, and ¼ cup gravy). Each serving contains: 465 calories, 15.8 g fat, 45.4 g protein, 29.2 g carbohydrate, 0.9 g fiber, 137 mg cholesterol, 495 mg sodium, 209 mg calcium.

Fettuccine with Sausage and Kale

Ingredients

  • 3 tablespoons olive oil
  • 1 pound pork sausage, casings discarded and sausage crumbled
  • ½ pound kale, tough stems and center ribs discarded and leaves coarsely chopped
  • ½ pound dried egg fettuccine
  • ⅔ cup reduced-sodium chicken broth
  • 1 ounce finely grated Pecorino Romano (½ cup) plus additional for serving

Directions

  1. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
  2. Meanwhile, blanch kale in a 6-quart pot of boiling salted water, uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
  3. While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and ½ cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired. Serve immediately, with additional cheese on the side.

Serves 4-6.

Sausage and Zucchini Frittata

Ingredients

  • 8 eggs
  • 1 teaspoon dried basil
  • 1 pound sausage cooked and crumbled
  • 1 cup chopped zucchini
  • ½ cup sliced mushrooms
  • ½ cup chopped tomato
  • ½ cup (2 ounces) shredded reduced-fat Italian cheese blend

Directions

  1. Preheat oven to 350°F. Beat eggs and basil in medium bowl with wire whisk until well blended.
  2. Cook and stir sausage, zucchini and mushrooms in large ovenproof skillet over medium heat 5-6 minutes or until vegetables are tender. Add eggs. (Do not stir.)
  3. Bake 22-27 minutes or until knife inserted near center comes out clean.
  4. Remove from oven; top with tomato and cheese. Let stand 5 minutes or until cheese is melted. Cut into 4 wedges to serve.

Serves 4 (1 wedge each).