It’s a great time to bring pork back to the table! Our freezers are freshly stocked with thick-cut bone-in pork chops, green chile pork sausage, pork belly, and ground pork—all from our summer harvest here in New Mexico. For those who’ve been waiting to make your favorite chop-centric meals, now’s your chance to load up.
We keep it simple when it comes to pork, offering a small selection of quality cuts that are rich, flavorful, and versatile. Our pork is raised outdoors in New Mexico’s dry, open spaces and processed with care in a small USDA facility. From slow-roasted belly to sizzling skillet chops, these cuts are easy to work into any seasonal meal.
If you’re looking for a savory supper, try this:
Simple Skillet Pork Chops
First, score the fat on the edges of each chop every inch or so to prevent curling during oven roasting. Salt your raw chops generously and refrigerate in a covered dish, for at least one day (or up to three) before cooking. This dry brine helps the meat stay juicy and flavorful. When ready to cook:
Ingredients:
- 2 thick-cut bone-in pork chops (our family eats 3 chops)
- 1 tablespoon Bariani olive oil
- 1 yellow onion, sliced
- 2 green apples, cored and sliced
- Optional: a splash of apple cider vinegar or a spoonful of mustard
Instructions:
1. Preheat oven to 350°F.
2. Heat oil in a cast iron skillet over medium heat.
3. Sear pork chops for 3–4 minutes per side until browned. Remember to sear the edges too. Remove and set aside.
4. In the same skillet, layer in the raw sliced onions and apples.
5. Place seared chops on top of the onion-apple bed.
6. Transfer the skillet to the oven and roast uncovered for 50–60 minutes, until the pork reaches an internal temperature of 145°F.
Serve with sauerkraut and enjoy a no-fuss, deeply satisfying meal.
Come by the Los Ranchos Growers Market on Saturday to pick up your pork—or better yet, place an order ahead of time to get exactly what you want.
Miss us in Phoenix? We’re currently dry-aging a recent harvest of grass-finished beef and plan to make a quick trip to Phoenix once it’s ready. Dates are still TBD, but we’re aiming for late July or early August. Advance orders are required—details coming soon. Check our calendar page frequently for updates.
To your next great meal,
Brenna & Kenny
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