Tuesday, October 16, 2012

Seared Pork Chops with Wilted Spinach

We recently picked up a half pig from Date Creek Ranch, a local ranch here near Phoenix.  They are a local, family-run ranch that takes a holistic grazing approach; and they're just super-nice people.  We've ordered grass-fed beef from them in the past and LOVED not only the beef, but the prices as well.  Their prices are very comparable to conventional meats in the store.  So when we re-ordered our beef for this year, we ordered a half-pig as well.  It is delicious!  I've not been a big fan of pork because I've always thought it smelled and tasted funny, but I am now a fan of the pastured pork from the ranch.  No funny smell and the taste is nothing short of wonderful.  If you have access to pastured meats, I HIGHLY recommend you give it a try and taste the difference. 

I defrosted a package of pork chops and on a busy night, decided to simply sear it in butter and garlic.  This turned out to be a great preparation.  Actually, I haven't had a bad preparation of this yet.  I thank the pig every time I sit down to the table with this pork, is that morbid?  I like to think of it as honoring the life and recognizing the pig's sacrifice for the nourishment of our family.  (remember my inner-hippie) 

I served this seared pork chops with red peppers and wilted spinach.  I cooked these in nitrate-free bacon fat reserved from breakfast.  I like to pour my bacon grease into a jar and keep it in the refrigerator.  It makes a great fat to fry with and imparts a wonderful flavor especially to vegetables.  I sauteed the peppers for a minute, then added the fresh spinach and cooked it down for a couple minutes.  From prep to finish, this meal took me about 20 minutes to get on the table.  Thank you piggy. 

Seared Pork Chops with Wilted Spinach
By Athena

4 Pork chops
2 Tbs butter
1-2 Cloves garlic, chopped
Salt and pepper to your liking
4-6 C. Fresh spinach
1 Red pepper chopped
1 Tbs. Fat (butter, olive oil, lard, etc. I used bacon grease)

Sprinkle pork with salt and pepper.  Melt butter in a large frying pan.  Add garlic and saute for a minute.  Add pork.  Cook pork to an internal temperature between 160 and 170 degrees F.  While the pork is cooking, melt your fat in another frying pan.  Add chopped peppers and saute for 1-2 minutes.  Then add spinach.  Cook the spinach and peppers until the spinach has wilted, about 3-5 minutes.  Serve the pork chop on top of the spinach.  Enjoy!

Shared At: Whole Food Wednesday, Works for Me Wednesdays, Earning My Cape, Healthy 2Day Wednesday, Real Food Wednesday, Deep Roots at Home, Raising Homemakers, Wonderful Food Wednesday, Show and Share Wednesdays, DIY Accomplished, Tastetastic Thursday, Blog Stalking Thursday, Real Food Roundup, Seven Alive, Creative Thursday, Fantastic Thursdays, Homemaker by Choice, Foodie Friday, Foodtastic Friday, Rattlebridge Farm, Friday Favorites, Kitchen Fun and Crafty, Friday Flair


  1. WOW these look good! Always look for a new pork chop recipe. Thanks for linking up to Show & Share Wednesday, I'll be sharing this on my Facebook page tonight. :)

  2. Isn't sad that we have to make such an effort to get meat raised in a natural way... and the taste is truly different. You're very fortunate to find a place that isn't too expensive. It is very expensive around here in NY... probably because land is so expensive around here. Thanks for sharing your wonderful meal on foodie friday.

    1. I agree! Our culture has moved away from self-sufficient communities to communities dependent on large companies who care more about the bottom line than the communities they support. I consider each dollar I spend as a vote. I vote for local, natural foods (most of the time). The consumer is king right? maybe things can change if more and more consumers demmand better products and practices. :)

  3. Wow,
    You are so lucky to have a local farm to buy from. Here in the city we aren't so lucky. I love pork and I bet the Organically grown is fabulous. This looks delicious. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.


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