New Mexico Pork

New Mexico Pork is back in stock! We will carry a variety of cuts at Los Ranchos Growers Market on Saturdays beginning July 24. Order in advance or drop by the market to see what’s available. As a reminder, we’re approaching high summer and the market saw its first tomatoes and corn last week along with an abundance of squash and tons of other local produce, plants, flowers, eggs, treats and more. Live music, local artists, family friendly!

We recommend The Pork Sampler. A total of 15-16 pounds, this represents approximately 1/10 of a hog. Includes: 4 Pork Chops (thick cut, bone-in), 4 Ground Pork, 4 Breakfast Sausage, 4 Green Chile Sausage. We’ll pack it all in a FishHugger insulated tote for you too. Total price $140

Making a perfect pork chop can be simple. If you haven’t had a thick cut pork chop before, well, prepare to fall in love with pork chops. Those thin, flimsy chops you see in the grocery store dry out easily and lack the complete flavor pork chops have to offer. Keeping the bone-in helps retain both flavor and moisture, and cutting it thick practically ensures a juicy result. Here’s a recipe to try:

Honey Mustard Pork Chops

Ingredients:

6 tablespoons Dijon mustard (or another mustard if preferred)

4 tablespoons raw honey

3 tablespoons unsweetened apple juice

3 tablespoons Worcestershire sauce (or apple cider vinegar if preferred)

2 bone-in pork chops

Directions:

Mix mustard, honey, apple juice and Worcestershire sauce (or apple cider vinegar) together in a bowl until marinade is smooth and well mixed. Pour 2/3 of the marinade into a large resealable plastic bag. Add pork chops, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the fridge for 8-12 hours. Cover and refrigerate remaining marinade.

Once chops are marinated and ready for cooking, preheat the grill for medium heat and lightly oil the grate. Score the fat along edges of chops to keep from curling on the grill. Cook the pork chops on the preheated grill, basting with reserved marinade, until no longer pink in the center, 5 to 6 minutes per side. An instant read thermometer inserted into the center should read 145 degrees F. Let the pork chops stand for 10 minutes before serving. 

Serve with sauerkraut, baked apples or mashed potatoes.

ENJOY!

Brenna & Kenny

Happy Summer! ⛈

Summer is off to a great start with several days of measurable rain here in the middle Rio Grande Valley. Our tomato plants are lovin’ it! The Los Ranchos Growers Market has been our favorite spot to shop for local in-season foods and offer our quality Wild Salmon and Grassfed Beef to so many like-minded foodies. We will continue to spend most Saturday’s throughout the summer and early fall at the market, please come see us! Live music is back at Los Ranchos + a fun mix of local artists & crafters. Dogs/pets are also welcome back (no extendable leashes please). The Village of Los Ranchos is celebrating lavender during the month of July.

As we approach high summer, a larger variety and abundance will appear at market each week. This Saturday, your favorite growers may have: apricots, blackberries, raspberries, cherries, peas, radishes, spring onions, lettuce, spinach, arugula, chard, salad mix, microgreens, carrots, beets, turnips, squash, beans, mushrooms, garlic, herbs, plants, and eggs. Specialty growers/food producers will have beef jerky, jams, tomato sauce, salsa, mustard, coffee, kettle corn, pasta, breads, pastries & pies (including gluten free) and even dog treats. If you’re hungry, be sure to try the delicious ready to eat foods made by Zia Bros Pizza and Senor Taco.

If you can’t make the market, we’re willing to deliver in the Albuquerque area, please contact us for details. As a reminder, our website is a wealth of health information and an interactive forum, we welcome your comments and feedback. 

Particularly over the last year or so, we’ve noticed an uptick in people looking for local nutritious food. Please help us encourage and continue the trend by sharing our website with a friend! We appreciate you all!

Cheers,

Brenna & Kenny