Pork Chops with Potatoes and Leeks


Although we ran out of pork chops earlier in the fall, I was able to snag a few packages at the Summertime Market in Douglas, Michigan before they closed for the season.

The ones we ate tonight are from Creswick Farms, from whom we’ll order more meat through the West Michigan Cooperative until we receive next year’s meat order from Lubbers Farm. It’s a great way to supplement our meat and organic vegetable supply, especially during the winter. Watch for a blog post about it around December 22, when we pick up our first order.

Pork chops are so easy. Here are instructions for the way I prepared them tonight:

Pork Chops with Red Onions Braised in White Wine

Sprinkle the meat with salt, pepper, and dried thyme. Slice a medium red onion and saute it in a skillet with olive oil. Remove the onion and set the heat on medium-high. Sear the meat, four minutes per side.

Meanwhile, preheat the oven to 350 degrees.

When the meat is browned, remove from pan and add some dry white wine to deglaze pan. Return onions to pan and mix with gravy. Add the meat and cover the skillet. Put in the oven for 12 minutes. (Note: Grassfed meat is leaner so you should cook it for less time than meat you buy in a grocery store; also, our pork chops were pretty thin–about 1/2 to 3/4 inches thick–so they don’t need to cook long.)

Remove pork from oven and keep covered. Let rest for about 5 minutes.

To accompany the meat, Bill sliced up some German butterball potatoes, which I then sauteed in olive oil with sea salt and fresh rosemary. Yes, fresh rosemary from a pot in our breezeway, still alive and happy even though winter has arrived in Michigan. Once the potatoes and herbs were coated with oil, I stuck the whole skillet in a 400-degree oven for about half an hour, stirring frequently.

About 15 minutes before the potatoes were done, I added 2 large leeks, sliced (white and pale green parts only), along with more olive oil and sea salt.

All the vegetables–red onions, potatoes, and leeks–were procured from either the Boeve Farm or Visser Farms via the Holland Farmers’ Market (which, I’m happy to say, is still going on in December). There’s nothing better than buying local.

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