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!
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
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
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.
Brenna & Kenny