Learn about Pork:
Do you know how long pigs are pregnant for?
Do you know how many piglets are born in a average size litter?
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Raising pigs with the principles of the 3 Rs
Those reduce, reuse, recycle principles we learned in elementary school are getting new life on Chad Bell’s pig and crop farm, allowing him to farm in a more sustainable way. Click on the video above to learn more.
How to Select Pork:
Meat should be grayish-pink in color. Look for meat with good coloring (not pale). Small amounts of liquid in the package is normal. • Look for meat that has marbling, or small specks of fat. Marbling is what adds flavor. • Look for packages that are cool to the touch and do not exhibit any damage or wear. • Check the dates on the package to ensure you buy fresh products. Click here to learn more.
Apple Cinnamon Pork Chops
- 4 bone-in ribeye (rib) pork chops (about 3/4-inch thick)
- 3 tablespoons butter (divided)
- 2 apples (peeled, cored and thinly sliced)
- 1 white onion (large, halved and thinly sliced)
- 2 tablespoons brown sugar (packed)
- 2 teaspoons cinnamon
- 1 pinch cayenne
- 2/3 cup apple cider
- 1/3 cup heavy cream
- Generously season the chops with salt and pepper on both sides. Set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside.
- Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare) and 160 degrees F. (medium), 3 to 4 minutes per side.
- Serve the chops with the apple mixture spooned on top.
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Photo and recipe is courtesy of the National Pork Board