Sugar Ridge Ranch
Jon, Charlotte & Vivian Stephenson
608-637-6474 (H) / 608-774-3151 (C)
Farm Favorite Recipes
Smothered Pork Chops
Ingredients
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish
Directions
Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
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Broiled Pork Chops with Basil Butter and Summer Squash
Ingredients
1/2 cup butter, softened
1/2 cup chopped fresh basil
1 tablespoon minced shallot
2 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
2 pounds mixed summer squash, chopped
1 small red onion, chopped
3 medium tomatoes, seeded and chopped
4 (3/4-inch-thick) frenched pork loin chops
Preparation
1. Stir together first 3 ingredients, 1 tsp. salt, and 1/2 tsp. pepper in a small bowl. Cover and chill basil-butter mixture until ready to use (up to 48 hours).
2. Preheat broiler with oven rack 5 inches from heat. Toss together squash, next 2 ingredients, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Spread mixture in a single layer in a jelly-roll pan, and broil 10 to 12 minutes or until tender and lightly browned, stirring every 5 minutes. Transfer to a serving bowl, and stir in 2 Tbsp. basil-butter mixture. Cover with aluminum foil to keep warm.
3. Sprinkle chops with remaining salt and pepper, and place on a wire rack in an aluminum foil-lined jelly-roll pan. Top each chop with a heaping tablespoon of basil-butter mixture. Broil 8 to 10 minutes or until a meat thermometer inserted in thickest portion registers 155°. Let stand 5 minutes before serving. Serve pork chops with squash mixture.
6 ounces soba (buckwheat) noodles, uncooked
2 teaspoons dark sesame oil
1 (1-pound) pork tenderloin, trimmed and cut into 2-inch strips
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1 teaspoon bottled ground fresh ginger
3/4 cup red bell pepper strips (about 1 small pepper)
1/4 cup fat-free, less-sodium chicken broth
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon peanut butter
3/4 cup (2-inch) diagonally cut green onions (about 4 green onions)
Preparation
1. Cook noodles according to package directions. Drain and rinse with cold water; drain.
2. Heat oil in a large nonstick skillet over medium-high heat. Add pork, chili garlic sauce, and ginger to pan; stir-fry for2 minutes. Add bell pepper to pan; stir-fry 2 minutes. Add broth, soy sauce, and peanut butter to pan. Reduce heat to low; cook for 1 minute or until sauce is slightly thick. Stir in onions. Serve over noodles.
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