T-Bone Pork Chops & Swiss Chard with Bacon and Pears ~Christine Ano-Larson

This photo of our Crooked Gap Farm T-Bone Pork Chops & Swiss Chard with Bacon and Pears prepared and shared by the Larsons.  Here’s what they have to say:

Amazing Crooked Gap Farm T-Bone chops made especially perfect for us by the processing at the Story City Locker! Don’t need much more than salt and pepper for pork perfection. You guys are an amazing team!!!!  ~Christine Ano-Larson

And the bacon in that side dish in the photo was natural cured bacon from Crooked Gap Farm via Story City Locker too! Amazing pork! I have never tasted any better pork ever!  ~Brent Larson

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Swiss Chard with Bacon and Pears

Ingredients

6 oz. bacon, chopped
1 yellow onion, sliced
1 bunch Swiss chard
1 pear, diced
2 tablespoons apple cider vinegar
salt and pepper, to taste

Preparation

1. Cook chopped bacon in a frying pan over medium heat for about 8 minutes, until golden brown.

2. Remove bacon from pan using slotted spoon and set aside.

3. Add onion to pan and sauté about 6 minutes until translucent.

4. Meanwhile, rinse and dry chard thoroughly; slice the stems thinly and coarse chop the leaves.

5. Add pear, chard and vinegar to pan with onions; cover and cook for an additional 8 minutes until tender.

6. Top with bacon and serve!

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Brussel Sprouts with Bacon Sauteed with Lard ~ Miles Jascha

This photo and recipe of brussel sprouts sauteed with CGF lard is courtesy of Miles Jascha, co-author of Savory and Sweet.

1 lb or so of brussel sprouts
1 onion cut into 1 inch strips
2 cloves of garlic
1 tsp sugar
1 tablespoon apple cider vinegar
cayenne pepper
salt and pepper to taste
2 strips of bacon (optional)

Wash and quarter the brussel sprouts. Saute onion and bacon in some fat. I used a tsp of lard and a tsp of butter for extra flavor but you can use veggie oil too. Once onions are translucent add the Brussel Sprouts, garlic, cayenne pepper, salt and pepper. Cook until the brussel sprouts are starting to carmelize (about 10-15 minutes.) Turn heat down a little and cook until sprouts just start softening and add the cider vineger and sugar. Cook for a couple minutes longer to incorporate the vinegar and they are done. Serve immediately.