Category Archives: Pork Chops

Pork Chops Grilled with Honey Bourbon Marinade

Pork Chops Grilled with Honey Bourbon Marinade
For a delicious company meal or just your family, this easy to prepare (same day) marinated pork chop recipe with yummy ingredients will bring rave reviews. Serve with the summer’s bounty of squash and tomatoes or in winter with mashed potatoes and roasted root vegetables. And yes, Snug Valley grills all winter!
Cut of Meat: Pork Chops
  • 4 center cut pork chops
  • Optional: 1 large apple, julienne (cut in thin strips)
  • Optional: 1 tablespoon fresh cilantro, chopped
  • Marinade:
  • 2 Tablespoons honey
  • 2 Tablespoons bourbon
  • 1 teaspoon fresh garlic, finely chopped
  • 3 Tablespoons soy sauce (if gluten free, use La Choy brand)
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon red wine vinegar
  1. In a small bowl combine the honey, bourbon, garlic, onion, soy sauce, pepper and vinegar, and mix well.
  2. Place pork in a shallow pan or glass baking dish, and pour the marinade over the chops, turning to cover both sides. Cover and marinate the pork chops in the refrigerator for at least 3 hours, turning over to coat with the marinade three times.
  3. Preheat the grill to medium. Grill pork chops on grill for 15 minutes or less, turning often so the chops won’t burn. Chops can be cooked to medium rare… pink inside.
  4. To Serve: In a small bowl, mix together the apple and cilantro. Serve the pork over the apple cilantro mixture or serve with warm German Potato Salad, home fries, or scalloped potatoes and a green or tomato salad and grilled squash.
Adapted from Cooking Close to Home: A Year of Seasonal Recipes by Local experts Diane Imrie and Richard Jarmusz, who work at Fletcher Allen Health Care bringing local delicious food to patients and visitors alike.

Steaks or Pork Chops – Skillet Seared


Steaks or Pork Chops - Skillet Seared
Prep time
Cook time
Total time
This recipe for Grass-Fed Beef Steak requires a cast iron skillet and is a quick way to cook our grass-fed steaks when you don't want to BBQ. We recommend using Snug Valley Farm Strip Steaks, Sirloin Steak or Rib Eye. The method also works for boneless pork chops. Thanks to our friend and web master, Cheryl Michaels, for introducing us to this method.
Recipe for: GRASS-FED BEEF
Cut of Meat: Steak
Serves: 2-4
  • 2-4 strip steaks, at room temperature
  • Fresh ground pepper to taste
  • A large "pinch" of Kosher salt
  • NOTE: you may use your favorite spice rub instead of ground pepper.
  1. Bring the steaks to room temperature, dry them with a paper towel and grind fresh pepper on each side.
  2. Place a 10-to-12-inch well-seasoned cast iron skillet in the oven and set the oven to 500 degrees F.
  3. When the oven reaches temperature, remove the skillet and place it on your cooktop over high heat. Evenly skatter a generous pinch of salt onto the bottom of the skillet - but be careful, too much salt may make the steaks taste too salty.
  4. Immediately place the steaks in the hot, salted, dry skillet. Cook 30 seconds, turn with tongs and cook another 30 seconds. Continue to cook on the stovetop until the steaks reach the desired temperature on a meat thermometer - you may need to reduce the burner temperature a bit. ALTERNATIVELY, after browning the steaks, put the pan straight into the 500 degree oven for 2 minutes. Turn the steak and cook for another 2 minutes. (Four minutes is for medium-rare steak, adjust the time for rare or medium.)
  5. Remove the steak from the skillet, cover loosely and rest for 2 minutes then serve immediately.
Snug Valley Farm Pastured Heritage PorkQuick searing steak keeps the juices inside the meat. Always turn with tongs or a spatula and test with a needle-end meat thermometer so the juices don't escape.

If the meat sticks to the pan when you try to turn it, give it another few seconds to cook.

This method also works for Boneless Pastured Pork Chops. If cooking chops, follow the directions above and keep in mind that pastured pork can be cooked rare to medium rare. No need to cook it well done.

Pork Chops – Cider Glazed with Sautéed Squash & Apples

Cider-Glazed Pork Chops with Sautéed Squash and Apples
This pork chop recipe is best when made with pastured double-cut pork rib chops from Snug Valley Farm. Recipe uses a charcoal grill and wood chips, pre-soaked in water.
Cut of Meat: Chops
  • 8 cups Water
  • 1 cup Kosher salt
  • ½ cup Honey (or maple syrup)
  • 4 Double-cut pork rib chops
  • 2 cups Freshly pressed apple cider
  • ¼ cup Cider vinegar
  • 1 tbsp Cracked black pepper
  • ¼ cup Unsalted butter
  • 1 lb Butternut squash, peeled, seeded, and cut into ½-inch dice
  • 2 tbsp Hulled pumpkin seeds
  • 2 Gala apples, peeled, cored, and cut into ½-inch dice
  • ½ cup Fresh cranberries
  • Kosher salt and freshly ground black pepper
  • Fresh lemon juice
  1. Pork Chop Brine Preparation:
  2. Combine the water, salt and honey in a stockpot.
  3. Bring to a boil over high heat. Remove from the heat and let cool to room temperature. Put the pork chops in a shallow baking dish and cover with the brine.
  4. Cover and refrigerate for 1 hour.
  5. Glaze Preparation:
  6. Combine the cider and vinegar in a saucepan. Bring to a boil over high heat and cook for about 20 minutes, or until reduced to a thick, syrupy consistency.
  7. Stir in the cracked pepper. Set aside.
  8. Squash and Apple Preparation:
  9. Melt the butter in a large skillet over medium-high heat.
  10. Add the squash and pumpkin seeds and cook, stirring occasionally, for about 5 minutes, or until the squash begins to brown.
  11. Add the apples and cook for about 10 minutes, or until tender.
  12. Stir in the cranberries and cook for 1-3 minutes, until soft.
  13. Season to taste with salt, pepper and lemon juice. Keep warm.
  14. Pork Chop Preparation
  15. When the grill is at its hottest (when the coals are red and glowing and too hot to hold your hand over the grill for more than a couple of seconds), remove the wood chips from the water and carefully put on top of the coals. Wait for 1-2 minutes, or until the chips begin to smoke.
  16. Season the chops on both sides with salt and pepper and set on the cooking grate directly over the coals. Cook uncovered for about 4 minutes, or until browned.
  17. Brush the chops with glaze, turn and cook for 2 minutes, or until a thermometer inserted into the center of the chops away from the bone reads 140F.
  18. Transfer to a plate or cutting board and let rest for 5 minutes.
  19. Slice the chops and serve whole with the squash and apples.