Welcome to my inaugural post!
My hope is to share with you how we use the bounty we harvest from Three Hearts Farm to feed our family and community.
There is something very satisfying about being able to grow and make food for others. This weekend we were had the opportunity to do just that. What was on the menu?
Pork Chops, Acorn Squash and Green Beans
Start by mixing your breadcrumb mixture, I prefer to use garlic and herb breadcrumbs to which I add more granulated garlic and freshly shredded parmesan cheese.
Next is the egg wash. Eggs, I find one egg per two pork chops to be a good ratio. Wisk eggs with heavy cream, a dash of milk, salt and pepper.
Dredge the pork chops one at a time first in the egg wash then the breadcrumbs. I prefer a thicker coating on my pork chops, I feel like it keeps the meat moist, and the coating stands up better to being pan fried. So, I egg wash, breadcrumb, egg wash, breadcrumb then fry. Since I have yet to have the time to render the lard from these pigs I am frying in vegetable oil.
Golden is always the goal…not always the reality. It is important to flip the pork chops with tongs rather than with a fork. Using a fork will allow the natural juices to escape and can result in dry pork chops.
Once your pork chops are browned (or blackened depending on how many other tasks/conversations or children’s interruptions you have) place the pork chops on an oiled broiler pan. For easy clean up I recommend lining the bottom tray of the broiler pan with heavy weight aluminum foil.
Bake covered with aluminum foil in a moderate oven (350 degrees) for 30 minutes for boneless chops and 45-60 minutes for bone in chops. After removing from the oven allow the aluminum foil to vent to keep the breadcrumb crust crisp and not soggy.
Acorn Squash is a great fire-and-forget side dish, not to mention delicious.
Simply cut the squash in half and scoop out the seeds, careful not to puncture the outer skin. Fill each half with roughly 1 tbsp of butter and sprinkling of brown sugar. As our oven was already in use with the pork chops, we brought out the turkey roaster to cook the squash. Place the squash in skin side down, water should surround the squash at least halfway up. Cook covered at 375 degrees for 60 minutes.
Everything turned out delicious, although the pork chops from our pigs are much meatier and more flavorful than your typical store-bought pork chops, and are thicker (one inch thick). We only ate five of the ten pork chops we cooked between 3 adults and 6 children. Something to keep in mind next time.
Little Farm in the Big City 