Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!
This post is sponsored by the Ohio Pork Board. They asked me to create a post for an easy weeknight dinner so I'm bringing you these tender pork chops in a Dijon pan sauce. I used the Instant Pot pressure cooker to make them in minutes--this recipe is definitely a weeknight keeper!
This recipe comes from the cookbook Weeknight Cooking with your Instant Pot by Kristy Bernardo. I've enjoyed her Wicked Noodle website for a while now, so when she asked her fellow food bloggers if we wanted to check out her new Instant Pot cookbook my hand shot right up in the air. [Then I put it down and started typing out my info for the publisher.] Finding an easy weeknight recipe, using a common cut of pork in an interesting and accessible variation, was total synergy and I knew I'd combine this cookbook with this sponsored post to make a terrific meal.
One of my favorite aspects of the Instant Pot, as you can see from my video below, is that I can walk into the kitchen, start the machine heating on the Sauté function, then gather my ingredients while it's getting hot. Like I showed in my Spring Risotto recipe video, you don't need to have your onion chopped before you plug in the Instant Pot. Just get it going and then you can get going!
I may not have a relationship with my local butcher, but I do have a relationship with my local hog farmer. To determine the best type of chop for this recipe I headed down to the farmer's market to ask Jean Mattis of KJB Farms her opinion. She suggested an inch thick center cut chop which would hold up well to pressure cooking. Jean is right--the chops turned out moist, tender, and fully cooked!
The first time I made this recipe I substituted whiskey instead of white wine in the sauce. [I'm trying to use up booze before we move, and I'm not much of a whiskey drinker.] The sauce was terrific--anything with a stick of butter will taste good--but I figured I'd try it again with the white wine Kristy calls for and that also resulted in a yummy sauce. We used the rest of the sauce on roasted potatoes, and I think it would also be good with rotisserie chicken. If you don't have white wine or whiskey, try sherry or use additional chicken broth. For a similar technique and different flavor, maybe beer with stoneground mustard instead of the Dijon?
Note: my pork chops, in addition to being thick, were very large. This was great for feeding my hungry teenagers, but did mean that the browning took longer as I could only fit 1 chop at a time in my 6 qt pot. I was OK with that--I don't need a larger machine--but know that if you've got smaller chops or an 8 qt pot, you can brown the chops twice as fast by doing 2 at a time. Based on my raw footage, it took me about 17 minutes from turning on the Instant Pot to closing the lid to start pressure cooking.
Instant Pot Pork Chops with a Dijon Pan Sauce
By Kristy Bernardo
Tender pork chops in a creamy Dijon sauce are ready in minutes using the Instant Pot pressure cooker. Four simple ingredients for the sauce, six minutes cook time under pressure, and an easy weeknight dinner is done!
Prep time:
Cook time:
Total time:
Yield: 4 servings, plus additional sauce Ingredients: 4 bone-in pork chops (I used 1 inch thick center cut chops--2 pounds or 0.9 kg) 1 teaspoon coarse salt (I used kosher) 1 teaspoon freshly ground black pepper 2 teaspoons (10 ml)extra virgin olive oil ½ cup (118 ml) dry white wine ¼ cup (59 ml) low-sodium chicken broth 1 Tablespoon (15 g) Dijon mustard ½ cup (1 stick) unsalted butter, cut into 8 pieces ¼ cup (10 g) chopped parsley (I prefer curly for chopping)
Instructions:
Press Sauté to preheat your Instant Pot. Season the chops with salt and pepper on both sides. When the word "Hot" appears on the display, add olive oil and brown the chops on both sides, about 3-4 minutes/side. Remove chops and set aside.
Add wine and stir to deglaze the pot, allowing the wine to reduce slightly. Add the chicken broth to the pot then return the chops to the pot, along with any accumulated juices.
Close and lock the lid of the Instant Pot. Press "Manual" and adjust the timer to 6 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing".
When the time is up, allow the pot to release pressure naturally for 10 minutes, then release any remaining pressure using "Quick Pressure Release". Remove the chops and tent with foil to keep warm.
Press "Sauté" and allow the sauce to reduce by half, about 5 to 7 minutes. Stir in the Dijon. Add the butter two pieces at a time, stirring until incorporated. Taste the sauce and season with salt and pepper, if necessary. Return the chops to the pot and toss them gently to coat with the sauce. Top with the parsley and serve. We had these with Instant Pot Spring Risotto.
Sweet and heat combined into a gluten free Asian flavored meatball made with maple pork sausage and extra maple syrup. These little gems make a terrific appetizer or entree. Serve over rice or in lettuce cups.
This post is sponsored by the Ohio Pork Council. Recently I lunched with several Ohio farmers and bloggers at Bob Evans Farms corporate HQ. In addition to an easy recipe, I'm going to share my thoughts on the visit. First, it was very special to know that Bob Evans uses Ohio grown pork in their products, so some of the food we enjoyed could have come from animals raised by the farmers in the room. I like to support my local farmers and meet the folks who grow the food I feed my family.
What struck me most about the day was the intersection of science and art that goes into our food. No, I'm not talking about molecular gastronomy (I'm not 100% sure what that even means). I'm referring to engineers working to produce soybeans that efficiently turn a piglet into my bacon. Sounds like magic, but it's science. Because of science, farmers like Phil Hord and Tom Graham can raise pigs to their mature weight of 270 pounds within 6 months. Tom feeds his hogs up to 6 times a day, and since he's showering in and out of the barn that means Tom's winter skin is chapped but his hogs are healthy and we're enjoying antibiotic free pork. Raising pigs more efficiently means folks like Nathan Schroeder, a 4th generation Ohio hog farmer, can come back to the family farm and make a living without needing an off farm job.
Do you see all of those microwaves? When they say "Test Kitchen" they really mean testing! The side dishes and entrees are tested in a variety of microwaves to ensure the directions work for most machines.
At the luncheon I learned more about the international work our Ohio hog farmers are doing. I knew from my visit with Mark Runyan of Oakview Farm Meats that Ohio hog farmers work with pork producers around the world. My first degree was in Animal Science, so when Rich Deaton mentions "genetic material" I know he's talking about frozen straws used for artificial insemination. That genetic material can travel all over the world. I didn't know that Tom exports young female pigs overseas. Ohio born hogs are creating dynasties to feed folks throughout the world. That's some pretty impressive science!
This triple decker sandwich is packed with bacon! Starting with crisp bacon strips, tender slices of Canadian bacon, and an amazing Bacon Basil Tomato Mayo spread--this recipe is perfect for a game day crowd or a satisfying solo lunch with a good book.
The Ohio Pork Board asked me to write a post about bacon. I can't believe I'm getting paid to do this. I mean, bacon. A crisp slice of bacon, crackling as I bite into it and then dissolving in my mouth . . . well that's bliss right there. Creating this recipe was truly a pleasure, and I hope you enjoy re-creating because it's easy to make this restaurant-quality dish right at home!
Cubes of butternut squash tossed with shredded Brussels sprouts roasted together with leftover ham. Serve this as a colorful side dish, or on top of a grain for a main dish.
A little leftover ham goes a long way to adding flavor in a variety of recipes, so when the Ohio Pork Council hired me to share a recipe using leftover ham, the cogs in my brain were spinning with inspiration to play in the kitchen.
I like using leftover ham to enhance the flavor of dishes and coax my kids to try new vegetables so much that I even had a Leftover Ham Week my first year of blogging. My most popular recipe from that week, {No Salt Added} Ham & Bean Soup, remains a family favorite. Other favorites include Ham & Banana Pizza (I am NOT kidding, it's yummy), Deep Dish Easter Leftovers Pizza, and my mom's Sweet & Sour Ham Balls. We love to make the Ham Balls using Thanksgiving ham and then serve them as an appetizer during the Christmas/New Years party period.
Green tomatoes simmered with ground pork and chorizo sausage makes an amazing green & white chili. Served over spaghetti noodles and topped with cheese, this is a great Fall meal.
This post is sponsored by the Ohio Pork Council. My goal is to share a recipe using ground pork, but I've got much more for you today. First off, I've got a little video I put together about the many uses of ground pork. When I visited the Surber farm I knew I was going to do a post about ground pork later in the summer, but I didn't know that Connie Surber was going to give me such a wonderful content about the uses of ground pork! I'm really glad I happened to have my phone on video, to record her conversation, although I apologize for standing near a wind chime. I'm still learning this video stuff, and if I knew how to make the images of my recipes into clickable links within the video I'd've done that. Instead, scroll down to the bottom to find links to my recipes that appear in this video.
I credit my spouse as the inspiration for this chili. I knew I wanted to make something special with the chorizo given to me during my visit with the Runyan family of Oakview Farms, so I asked my husband if he'd be game to try a Chorizo Chili. He'd just returned from a 2 week trip eating at a dining facility on a base in Alabama, so he was up for anything other than institutional food. Since he's a fan of Cincinnati chili, he asked, "can we eat it over spaghetti, with cheese?" and BOOM! I was inspired.
Bring the luau out of the back yard and into the slow cooker with this simple 3 ingredient recipe for slow cooked pork. This is a great meal to take to friends, and the leftovers freeze well.
Disclosure--there is nothing to disclose. This post is not sponsored by anyone--it's just for me. I'm putting on the 'blogger' hat and writing a web log about recent events, primarily to help me debrief myself as much as to have a record on my website of this recipe, this experience. Scroll down (there's a video!) if you're just interested in the recipe and not my life.
Earlier this year I read a book called The Year of Yes [Amazon link below with some other stuff. You click, you find something else to buy, and I may get a couple of pennies for my annual website costs. Up to you. Thanks.] In the book, Shonda Rhimes wrote about choosing to say Yes to projects outside her comfort zone, and I decided to do the same thing. When my local community center asked me to teach another canning class I said yes and developed a pickling class I'll be teaching next month. When Jennifer of the Ohio Pork Council asked me to do a cooking demo at the Ohio state fair? Of course I said yes.
The schedule looked busy. The dates of Fair Week included the time I'd be up in Minnesota having a family reunion celebrating my folks' 60th anniversary and visiting my spouse at his new assignment, meaning I'd come off driving 2200+ miles and jump right into cooking? It seemed reasonable 3 months ago, and in fact it was just fine. I was crazed and harried, but just fine. Jennifer asked me to cook something easy, and after about 30 seconds of thought I knew I'd be grabbing a lei and channeling my time in Hawaii. I could cook this with my eyes closed, although there are knives involved so I don't recommend you try it.
I lived in Hawaii, on Oahu, twice--both times courtesy of the military. During my first stay, my son was born in a Pepto bismol pink hospital on the side of a mountain while I was assigned to the patient squadron and waddled around exploring as much of the island as I cared in my heavily pregnant/postpartum state. [You might think that's not much, but you don't know my spouse. He had us hiking up to see waterfalls the day after our baby was released from the NICU--2 weeks after my C section.] My spouse was the one stationed in Hawaii the next time we lived on Oahu. He likes to refer to the assignment as my 3½ year "Hawaiian Honeymoon". [We had a JoP wedding in the States and I'd flown back to Germany 2 days later, so no honeymoon. The marriage was the important part, not the vacation.] When we arrived in Hawaii, our kids were 2½ years old (returning to his birthplace) and 8 months (our baby girl). They were 6 and 4 when we left. Yes, I changed a lot of diapers. I don't think you're supposed to wash diapers on a honeymoon, nor have your spouse go on a deployment, so I'm still waiting for my trip.
I'm working with the Ohio Pork Council, focusing on everyday recipes using different cuts of pork to share the versatility of this protein. Over the coming year (which, like an academic year or the federal government's fiscal year has nothing to do with the calendar year) I'll be posting a number of recipes as part of this partnership. I'm clear on my purpose for this website, sharing practical support for local eaters, so you know I'll be bringing a local, seasonal perspective to my recipes. Next month I'll be sharing a recipe using ground pork and green tomatoes, then later in the year we'll explore bacon and leftover ham.
To kick off this series, the Ohio Pork Council invited me along to a farm dinner. "You want me to come out, get fed, then write about it? I'm in." I apologize for the quality of the location photos. While we were coordinating the date for this event, the military up and transferred my spouse to his new assignment in Minnesota so all of the images are mine. You can see his photographs of Oakview Farms in my post about my visit with the Runyan family, How to Grill the Perfect Pork Chop.
To set the stage, here's what I saw when I turned off the highway--a road curving off into the distance with healthy stands of corn on either side. I felt myself relaxing at that moment--the rush to finish up at work (I'd left a pot of cioppino to simmer and raced out the door) and worry about being late melted away. I'm guessing my instinctive reaction is due to my Dad growing up on a dairy farm in Wisconsin. A rural lane surrounded by cornfields = happy childhood memories of visiting my grandparents imprinted onto my subconsciousness. Introspection aside, I was in the right frame of mind when I arrived at the Surber farm.
John and Connie Surber are the 5th of going on 7 generations of hog farmers in Sabina, Ohio. They started off making animal feed (10 to 12 different formulations just for young pigs alone if I got that right) and then later added a Mother Barn for momma pigs (sows) having babies (farrowing) up thru weaning (3 weeks for piglets vs 3 years for my daughter). [For a peek at how hogs are raised after weaning, please see Heather's visit to Uncle Squeals' operation.] The Mother Barn is biosecure--that means showering in and out to keep the hogs healthy and the pork free of antibiotics.
Salsa verde spices up ground pork in these gluten free tacos. Spread the corn tortillas with a layer of refried beans for extra protein & fiber, and finish with your favorite toppings!
This post is sponsored by the Ohio Pork Council, so it's odd that I'm going to start off talkin' turkey, but bear with me. Have you ever had a small interaction, a seemingly insignificant moment, that stuck with you, burrowed in, and changed your outlook on life? Allow me to share one such moment in my life.
A few summers ago I had the opportunity to assist The Foodbank with the quadrennial Hunger in America study. This involved going to many member agencies--the food pantries throughout Montgomery, Greene, and Preble counties who receive food from The Foodbank and get it into their clients' hands. I met the folks distributing food and interviewed folks receiving food throughout the Miami Valley. It was at one of these pantries that I experiences a tiny shift of my axis that has stayed with me. It was a hot, muggy August day and the food pantry had a surplus of whole turkeys in their freezer. As the clients were leaving, after they'd gotten their normal allotment of food, they were offered a frozen turkey. Some folks took a turkey, but the majority did not. I overheard one client say, "now what would I do with a turkey in August?" Mind. Blown. My assumptions--that folks have access to an oven to roast a turkey, or access to the rest of the kitchen infrastructure needed to fully utilize a 20 pound uncooked bird [check the Bed Bath & Beyond circular in November if you don't know what I mean], or the skills to know how to cook the bird--were challenged. Free food doesn't help anyone if you can't transform it into ready to eat meals.
Photo credit Emily Bir
This is why I'm delighted to spread the word about the Ohio Pork Council's recent donation. Ohio farmers have donated 17,400 pounds of pork to feed needy Ohio families. The Foodbank in Dayton received 3 tons of pork, enough to make 30,000 of the 87,000 total meals donated in the Pork Power program this month. That's huge and I want to shout it from this rooftop.
A pound of ground pork is a convenient source of protein. It can be cooked on a grill, stovetop, hot plate, or even a microwave. After the holidays donations to the food banks are down so an influx of healthy and useful products like pork is much appreciated. Providing wholesome meals to Ohio families is a thoughtful and compassionate endeavor, and I'm glad to draw attention to the efforts of Ohio farmers and the Ohio Pork Council.
The next food occasion on my personal radar is Cinco De Quatro Mayo so my mind is naturally turning in a fiesta direction. I'm checking the basement stash of home-canned salsa [no need to ration--yet] and craving more guacamole than usual. When the Ohio Pork Council asked me to share a recipe using ground pork, I immediately started thinking pork tacos. I didn't want to just substitute a pound of ground pork for a pound of ground beef or turkey and use my usual jar of taco seasoning.
With Pi day (March 14, or 3.14) coming up, how about a meat pie? Meat pies make a wonderful dinner and a great leftover lunch. You can combine Community Supported Agriculture (CSA) farm share vegetables with meat into a simple and satisfying vehicle for nourishment.
I did not grow up eating meat pies. My spouse did--in the Upper Peninsula of Michigan where the pasty reigns supreme. Last summer we took the kids on a Lake Michigan Loop (up one side and down the other). We ate pasties in multiple places. Each was different (pasty sliders?!) and nearly all were amazing. [At one tourist place I had a merely 'good' pasty, but the brown gravy served alongside it was a new twist for me, so I considered that visit not a total loss.
This pasty uses pork sausage. It was inspired by my visit to the Runyan family of Oak View Farm Meats where I received a basket of pork products to play with at home, including the pound of pork sage sausage I used in this recipe, and loads of ideas on how to use them. You can take a virtual tour of Oak View Farm Meats with me here. I wanted to make a colorful filling to stand out from the paleness of the sausage, so I grabbed what I had handy--some potatoes from the basement Strategic Winter Squash Reserve--and a package of marked down chopped vegetables from the store. The key is to use finely chopped vegetables so that you have a cohesive filling.
This quick nut bread combines sweet fruit and savory pork sausage for the ultimate in grab and go breakfast treats, with plenty of protein to get and keep you going.
This post is sponsored by the Ohio Pork Council. They have compensated me for my time and provided the sausage I've used in the recipe below. Please see the link at the bottom of this post for a short survey and a chance to win a KitchenAid mixer with sausage attachment. That's a $350 value!
The BLUF (military acronym for Bottom Line Up Front) is this is a quick sweet fruit & nut bread that happens to use a pound of pork sausage. Meat and fruit in bread? It sounds crazy--but recall that mincemeat originally contained meat. Honest--you gotta try it! This recipe comes from Ruth Runyan of Oakview Farms. She and her family have been raising hogs in Urbana, Ohio for going on 4 generations now. You can read about my visit to Oakview Farms here. In this post I share how 3,500 Ohio farms raise enough pork to feed 25 million people. That's more than double Ohio's population, but these good folks share with plenty of other states. When you buy pork at the grocery store or farmers market, you are supporting Ohio farm families! (Hey thanks for eating locally and supporting local businesses. It's kind of a thing of mine.)
I was intrigued by the idea of using savory sausage in a sweet bread. After all, I like maple syrup on my breakfast sausage, bacon in my Maple Peanut Butter Bacon waffles, and I have been known to do "quality control" testing on the honey bacon at work. Sweet and savory just goes together. In addition to a hearty breakfast option, this bread can be served as a side dish (like I first tried it, with Perfect Grilled Pork Chops). I suspect it would make a terrific stuffing or dressing alongside a holiday meal. I bet you could even stuff thick cut pork chops with this bread! No matter what your application, it's an unusual recipe to add to your repertoire. If you enter the survey below, and win the KitchenAid mixer and sausage attachment, you could even customize your own sausage to make this bread!
The secret recipe to a perfectly grilled pork chop from an Ohio hog farming family.
This post is sponsored by the Ohio Pork Council. They have compensated me for my time, arranged the visit I'm sharing today, enjoyed the delicious grilled pork chops, and supplied me with loads of pork products I'll be using in recipes to come.
Want to win a Family 4 Pack of tickets to the 2017 Ohio State Fair PLUS coupons for 4 Free Meals at the Ohio Pork Council Food Stand in the Taste of Ohio Café?
This time of year there's a buzz to shop locally and support small businesses. I know that by choosing to spend my cash in a local business, nearly half of each dollar spent stays in my local economy. That money will keep on circulating around, supporting the people and places near me. That's why I buy local. Well, that and I think fresh food tastes better so I may as well enjoy it.
I want to challenge my readers to expand their support past a single day of the year, and commit to making one Saturday a month Small Business Saturday. I've got an idea for you--instead of just buying holiday gifts from small businesses once a year, what about staples? Can you think of an item you could source locally? How about food [this site is about food, after all]. Perhaps a condiment, spice rub, loaf of bread, honey, eggs or meat? Choose to buy that item exclusively from your local source for the next 4 months. What about gifts for other people--in the form of gift certificates to local businesses? Talk about a win-win situation!
I've been supporting my local farmers by participating in a Community Supported Agriculture (CSA) farm share for over a decade. I started this website to help other folks like me make the most of the fresh produce both while it's seasonally abundant and by putting it by so I could keep on eating locally even in the winter months. Over the past couple years I'm learning how convenient it is to source my meats locally as well. Once my spouse decided to stop eating meat unless he knew where it came from, it became imperative for me to up my local meat game. When the Ohio Pork Council invited me to tour a local hog farm I immediately emailed my spouse and asked, "are you free next Monday to go visit a farm with me?" Many photos in this post where taken by him.
Now, before I get to the farm visit, I'd like to share a little bit about Ohio Pork. If you're buying pork at the farmer's market or at a farm store you can be reasonably sure it was locally produced. Did you know that by buying pork sold at grocery stores, like the Kroger down the road, you continue to support Ohio farm families? There are 3,500 farms in Ohio raising pork--for our region and for a lot of the East coast as well, as Ohio is one of the closest pork-producing states to one third of all Americans. Click here for more information about Ohio Pork.
Now I'll tell you a bit about the Ohio hog farmer I met, Mark Runyan of Oakview Farms, before getting to the title of this post--the Runyan family's secret to the perfect grilled pork chop.
Oakview Farms is a 4th generation hog farm located in Urbana, Ohio. During our visit we met with Mark's parents, Bud and Ruth, as well as his son Myer. Bud and Ruth live next door to the store, Oakview Farm Meats, and we divided our visit between the 2 places. I learned so much and I am afraid I'll skip over some parts [I may know a tad more than a civilian about pork production thanks to my degree in Animal Science] and I don't know what you don't know, you know? For example, when you buy meat at Oakview Farm Meats, or at the farmer's market, that meat is frozen. Why? Just like Clarence Birdseye knew that freezing vegetables right after they are picked ensures the best quality product, freezing meat after it's harvested results in the best quality product. Yes, it makes me need to plan ahead to use move meat to the lower shelf of the fridge to thaw the day before, but it's worth it. You can't beat that kind of freshness.
I was expecting to see some pigs on this tour, but I didn't and I'll tell you why: biosecurity. The Runyans care more about the health of their livestock than they do about my desire to take a picture with a pig, and that is how it should be. We all carry germs with us, and if my germs were to get a pig sick, they'd need antibiotics. To avoid needing to give hogs antibiotics it's just easier to make the barn a secure facility. So, no piggie pictures. Check out this barn quilt, instead!
In addition to routine antibiotics, do you know what else these pigs don't get? Hormones! Hormones are not permitted for use in growing pigs. Period. This is a federal regulation. Pork producers don't use hormones. End of story. What about GMOs? There are no genetically modified food animals on the market. What about hogs being indoors vs out of doors? The answer to this question makes sense to me--as pigs have skin similar to ours, pork producers do their best to keep their livestock comfortable. That means keeping hogs cool in the summer and warm in the winter. That way, the pig's energy is used towards growing, not to regulate its temperature based on changing conditions. After all, the most efficient way to get the pig to a market weight is the most cost effective for a pork producer, and we're all looking for value.
Each time I talk with farmers I come away impressed with the breadth and depth of knowledge in their chosen fields and amazed at how small our planet is. Earlier this year I visited with John Ludy, a cheesemaker in Wisconsin (and my Dad's high school classmate) who has travelled to Eastern Europe and South America sharing new ideas in cheesemaking. Mark's been to Sweden, Mexico and China in efforts to produce a quality pork product from the ground up, so to speak. You see, when folks began breeding hogs to be more lean and muscular, that carried with it a piece of DNA known as a stress gene--the animals didn't fare well when handled. When Mark Runyan shared how his family emptied their farm and started from scratch with Swedish hogs 20 years ago it just reinforced the fact that farmers are constantly trying to improve using the best research available. By starting over with the Swedish hogs, which do not have the stress gene, Mark is helping pork producers improve throughout the world. His son Myer is a recent graduate of OSU so I'm interested to see what the future brings. From the DNA of the animals to their living conditions, care is taken by the Runyan family to produce the best pork that they can at Oakview Farms.
Mark's newest venture is with Pam Bowshier, of Cosmic Charlie Breads and Threads. I first saw Mark & Pam two years ago at the Montgomery County Food Summit, where they spoke about their virtual farmer's market (I wrote about it here). Together they've formed Hippie and the Farmer. This started when Pam was selling her vegan breads and Mark was offering samples of grilled Oakview Farm meats. They put their products together [like peanut butter and chocolate in a Reese's cup] and the result is a savory success. In the summer months they offer a Harvest Moon subscription box with produce, meats and breads. In the winter they offer a Cucina Rustica box--farm fresh frozen dinners. That's a great way to make eating locally-sourced food accessible to a wide variety of folks.
Stay tuned, I've got a bunch of recipe ideas from this gem!
In the coming weeks, I'll be sharing another one of the Runyan family's favorite ways to enjoy pork, Ruth's Sweet Sausage Bread, but for now I wanted to share what we ate for lunch. Bud grilled up these absolutely perfect pork chops, and Ruth supplied delicious side dishes (as well as breakfast at the beginning of the visit--bacon inside the cinnamon rolls? You bet!). When I asked for a favorite recipe to share, all three generations suggested these pork chops. We certainly enjoyed them, and I hope you do as well!
Perfectly Grilled Pork Chops
By The Runyan Family, shared by Kirsten Madaus
The secret recipe to a perfectly grilled pork chop from an Ohio hog farming family.
Prep time:
Cook time:
Total time:
Yield: 1 chop per person
Ingredients: 1 ribeye pork chop, about ¾ to 1 inch thick Lawry's seasoned salt
Instructions:
Preheat grill to direct medium heat, about 275 degrees Fahrenheit.
Sprinkle Lawry's seasoned salt on both sides of the chop.
Grill for about 5 to 8 minutes, then flip to the other side.
Continue grilling until the internal temperature is 145 degrees Fahrenheit, another 5 to 8 minutes.
Serve, and if you're lucky enough to have some of Ruth's hash brown potato casserole and sweet sausage bread (recipe here) you're lucky, indeed.
This recipe starts with a boneless pork loin, slathered in a yogurt/mustard/fresh dill coating, then roasted to juicy tenderness. Served alongside dilled carrots, French breakfast radishes, and mashed potatoes it's a wonderful Sunday dinner.
This post is sponsored by the Ohio Pork Council. They paid me for my time, I bought my ingredients and created this recipe.
The unifying theme today is the massive pile of fresh dill I have from my Community Supported Agriculture (CSA) farm share. In my garden, I'll let my dill go to seed for all the pickles I put up and my plants petered out months ago. The dill from Mile Creek Farm is still going strong, though, and I've got a lot to work with. In the past I've shared How to Make Dill Butter, but I had more dill than that. [Two more big bunches like the one shown in the photo below.] I used some to make the Roasted Carrots with Fresh Dill shown alongside the pork. I used more tossed in with my mashed potatoes, though not full on MA's Make Ahead Mashed Potato Casserole like I'll be making later this month for Thanksgiving. I'll vacuum seal/freeze some of this fresh dill, and dehydrate the rest in the oven. I'll be making my own spice blend for my Spiced Cottage Cheese Potato Chip Dip which has my family unduly excited.
It's been a while since we've had a big Sunday Supper sort of meal. While my family eats together most nights of the week, the resumption of activities once the school year starts means that we are more fractured around the dining room table certain evenings. My son and I eat early, before leaving for hockey practice on hockey nights. My spouse and I often eat together while our daughter is at her weekly sewing class. Warm weather and busy weekends mean that we haven't sat down to a more traditional meat & potatoes kind of meal in forever!
When the Ohio Pork Council asked me to come up with a recipe for pork loin, chops, or tenderloin I headed to my local farmer's market to ask Jean Mattis of KJB farms what she recommended. She sold me a piece of boneless pork loin, perfect for roasting, then snagged another market goer to give me tips on how to cook it. Talk above service! Then I headed to volunteer at the thrift shop and got Emily's tips for using yogurt, mustard, and fresh herbs to make a flavorful crust for roasted pork. Finally, my fellow prep cooks at work helped me brain storm some vegetable side dishes using more of the abundant fresh dill. It really took a village on this recipe!
