My friend Chris (you have been officially named Farmer Chris around here, FYI) of Cars & Cows Farm told me he’d hook me up with some pork chops if I had something to make out of them. I swiftly told him we could figure something out! So these chops were provided by his courtesy, but preparation and opinions are my own.
We recently ate at Tallgrass Prairie Table which gains an unsolicited shoutout for the sole purpose of “being the best food I’ve ever eaten in my entire life” – which is saying quite a lot, to be honest. There, Justin and I had the privilege of eating this amazing pork belly and shrimp appetizer. It was served with a sweet tomato jam. I’d never had tomato jam, but once I was brainstorming what on earth I was going to do with these pork chops from Farmer Chris, I knew that it would be great with our pork, too. I used Southern Fatty’s tomato jam recipe. It was just the right amount of sweet for the occasion. I hope you’ll check out that recipe over there!
Finally, our two housemates went Paleo for January, and so we hadn’t been able to eat many of the same things (read: I cook with so much dairy). But I had defrosted all 4 pork chops, so I made sure that the meat was Paleo-approved and we all got to eat together.
I prepared this pork in the same way we do our steaks – sear on the outside in a sizzling hot pan, and then finish in the oven. They needed checking for time for sure, and I definitely need an instant-read thermometer, in case anyone is looking for a Valentine’s gift pour moi. 🙂
I couldn’t be happier about how these pastured heritage hog chops turned out! It’s always a good feeling to know where your food came from. Farmer Chris raises some happy animals. You can learn more about his pastured pork here.
Hope you enJOY!
Rosemary & Sage Pork Chops
- 4 pork chops
- 1/4 C. coconut oil
- 1/2 t. fresh rosemary chopped finely
- 1/4 t. fresh sage chopped finely
- Salt and pepper
- Balsamic reduction and tomato jam as toppings
- Preheat oven to 400 degrees.
- Combine oil and rosemary and sage.
- Pat pork chops dry.
- Rub with oil mixture. Salt and pepper both sides generously.
- Heat a cast-iron skillet to screaming hot.
- Sear pork for 3 minutes on first side.
- Flip pork and then place entire pan in oven until internal temperature reaches 140 degrees fahrenheit, or about 7 minutes.
- Let sit for 5 minutes before serving.
- Drizzle with balsamic reduction and serve on homemade tomato jam.
Meat preparation (sans balsamic reduction & tomato jam) is Paleo