We believe in locally owned businesses. So a couple of weeks ago when we were shopping at a kitchen store in town we noticed in their parking lot a small camper and a freezer case. The banner over the tent said Grassy Valley Meat. Ever curious Curt headed right over, hesitant Jeanne brought up the rear. What we found was two young, personable fellows selling locally grown, locally processed beef and pork. They don’t raise the animals or process their meat. They, similar to what Fred Depies does at Trust Local Foods, are distributors of locally grown farm products from a variety of farmers in Northeastern Wisconsin, except they only handle meat.
After hearing their spiel we decided to try some of their product and bought some breakfast sausages which turned out to be very good – nicely seasoned and very little shrinkage.
Since they had given us a $5 off coupon on our next $25 purchase, a couple of weeks later we decided to go back, get some more sausages and try some of the other cuts they had on offer. We picked up a beef arm roast and pork rib chops which are the inspiration for today’s post.
Pork Rib Chops
2 thick pork rib chops
several bunches of fresh sage leaves
1/2 Tbs Olive oil
Salt and pepper
Honeycrisp apples, peeled, seeded and sliced into wedges
1 Tbs unsalted butter
Apple glaze (see below)
Pat the chops dry and put several sage leaves on each side – pat them down so they’re in full contact with the meat. Cover and set aside to allow the meat to come to room temperature. Just before cooking, liberally salt and pepper the chops.
Heat a heavy frying pan over medium-high heat for several minutes. Add 1/2 Tbs. of oil and place the chops, with their sage leaves, into the pan and pan roast for about 4 minutes per side. Once the first side is nicely browned, turn and put the pan into a hot (400˚ F) oven for 10 minutes (less time for thin or medium cut chops).
In a separate pan, heat 1 Tbs. of unsalted butter and saute the apple slices over medium-high heat until the apples are nicely browned, about 2 minutes, turn and continue sauteing until the second side is also colored.
Plate the chops with the fried sage leaves in place. Top with apple slices and drizzle with apple glaze (see below). Serve with roast potatoes and sweet/sour cabbage – garnish with sage sprig.
This can be bought in bottles from better food purveyors. To make at home, heat 1/2 C. fresh apple cider in a small sauce pan until it boils. Turn heat down and continue simmering until the cider is reduced to a syrupy consistency. Yields about 2 Tbs.