Author: Oregon Valley Farm

Pork Chops with Basil Butter

Pork with Basil Butter

This recipe is simple and yet so savory! The butter really adds so much to the dish. This is a great one for summer! Have some extra plates nearby since you will do the pork in your skillet and then the beans and then the tomatoes each separately in the same skillet.

 

Pork Chops with Basil Butter

INGREDIENTS

Pork chops

  • 1 Tbsp butter
  • 4 boneless loin chops
  • 1/2 tsp pink Himalayan salt or sea salt
  • 1/2 tsp fresh ground black pepper

Green beans and tomatoes

  • 1-pound fresh green beans, trimmed
  • 1 pint cherry tomatoes
  • ¼ tsp pink Himalayan salt
  • ¼ tsp fresh ground black pepper

Basil butter

  • 2 Tbsp butter
  • 2 Tbsp fresh basil, torn
  • ¼ tsp pink Himalayan salt
  • ¼ tsp fresh ground black pepper

DIRECTIONS

  1. Heat butter in large cast iron skillet over medium-high heat. Sprinkle pork with salt and pepper. Add the pork to the heated skillet and cook several minutes on each side until at least 140F internal temp. Remove from skillet. Cover to keep warm.
  2. Add the green beans to the skillet with salt and pepper. Add extra butter if needed. Cook about 5 minutes or until starting to blister and turn golden brown, stirring as cooking. Remove from skillet.
  3. Add the tomatoes to the skillet and cook for a few minutes until they start to blister and pop. Remove from skillet.
  4. For the basil butter, add the 2 Tbsp butter, salt, pepper and basil to the skillet and swirl until the butter melts.
  5. Place pork chops on plates and dish up the green beans and tomatoes. Top with basil butter. Enjoy!

Pork and Pineapple Tacos

Pork & Pineapple Tacos from Oregon Valley Farm

This recipe is an awesome twist on tacos! It’s especially delicious during the warmer months, with fresh pineapple! You can easily turn up the heat a little in this recipe by adding more chili powder and being more generous with the jalapeño in the fresh pineapple salsa. However, you can also dial it down by reducing the amount of both.

Use corn or flour tortillas OR, opt for a grain/gluten free taco shell OR you could even just make a taco bowl out of it (especially a good option if you are following a low carb/keto protocol).

INGREDIENTS

Ground Pork

  • 1 lb ground pork, pasture raised
  • 2 tsp chili powder
  • 1 ½ tsp cumin
  • 1 ½ oregano
  • 1 tsp garlic powder
  • ½ tsp pink Himalayan or sea salt
  • Pinch of ground pepper
  • ¼ cup bone broth (chicken or beef are fine, here’s a link to ingredients for that on our website!)
  • 1.5-2 Tbsp fresh squeezed lime

Pineapple Salsa

  • 2 cups fresh pineapple, diced
  • 1 small jalapeno, seeds removed and diced
  • ½ small red onion, diced
  • 1/3 cup fresh cilantro, chopped
  • 1.5 -2 Tbsp fresh squeezed lime
  • Pink Himalayan or sea salt, to taste

Other optional ingredients

  • Tiny street taco corn or flour tortillas
  • Shredded cheese

DIRECTIONS

Combine all the pineapple salsa ingredients together in a medium sized bowl. Refrigerate until tacos are ready.

Brown the ground pork in a skillet (ground pork should be cooked to 160°F).

Once the pork is done, turn the heat to low and add the lime juice, broth, chili powder, cumin, oregano, garlic powder, salt and pepper. Stir well and simmer for a few minutes until the liquid reduces.

Heat your taco shells in a skillet or on a grill; about 30 seconds on each side. Add the taco meat, top with pineapple salsa, and enjoy! *Add cheese, extra cilantro, etc. as desired.

Buy Pork for this Recipe

1-20 pounds of ground pork available in three flavors: Breakfast, Italian and Plain. Our pork is pasture raised, vegetarian fed with no antiobiotics or hormones.

Available in Beef, Pork or Chicken. Each kit contains enough bones and packs of air-dried veggies and spices to make 3 batches of bone broth (this yields 4-8 quarts per batch).

Stuffed Pork Chops

Stuffed Pork Chops from Oregon Valley Farm

These stuffed pork chops are tender, juicy, and delicious. The bacon is an amazing combo with the tart apple and savory cheese. Such a great twist for a pork chop. This recipe is easy and simple as well! Probably the most difficult part is making sure to tightly wrap the bacon around the pork chop and secure it well with the toothpicks, so everything stays together.

INGREDIENTS

  • 6 boneless pork chops, about 1 ½ ″ thick
  • 4 oz gouda cheese, sliced thin
  • 12 slices bacon
  • 1 tart apple cored and sliced thinly
  • 1 Tbsp thyme chopped
  • Pink Himalayan salt or sea salt and ground pepper
  • Toothpicks

DIRECTIONS

Preheat the oven to 375F. Grease a 9×13″ baking dish with avocado or olive oil.

Make a deep slit into the side of each pork chop (do not cut the pork chop all the way through).

Stuff the apple slices and cheese slices into the chops and sprinkle with thyme, salt and pepper.

Wrap each pork chop with two slices of bacon. Fasten with toothpicks and place them into the greased baking dish.

Bake for 20-30 minutes or until the pork chops are at least 140F. Remove from oven, take the toothpicks out and serve!

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

Boneless pork chops are easy to prep and cook, making them a great option when you are short on time.

Thai Basil Beef Bowl with Coconut (Cauliflower) Rice

Thai Basil Beef Bowl with Coconut (Cauliflower) Rice

You can opt to make this recipe with ground chicken or pork, but either way, it is amazing! This is power packed with flavor and nutrient dense as well. I would argue it’s perfect any time of year, but it sure was a comforting bowl of goodness on a super cold winter-like “spring” day we had in Oregon with rain, hail and even snow!

INGREDIENTS FOR THE COCONUT LEMONGRASS “RICE”

  • 1 medium/large head Cauliflower (or buy riced cauliflower)
  • 1 Tbsp Coconut or Avocado Oil
  • 1/4 tsp pink Himalayan or sea salt
  • 1 Tbsp toasted sesame oil
  • 6 Tbsp full fat coconut milk (canned)
  • ¼ cup fresh lemongrass, chopped

DIRECTIONS

(Skip this step if you bought pre-riced cauliflower)
Wash and cut the cauliflower into chunks and shred in a food processor.

Heat a large pan over medium heat. Add the coconut or avocado oil and allow to warm, then add the cauliflower rice and salt. Cook for about 5 minutes, stirring occasionally. (Strain excess liquid off if using frozen cauliflower).

Add the sesame oil, coconut milk and lemongrass and stir well.

INGREDIENTS FOR THE THAI BASIL BEEF

  • 2 large carrots cut into matchsticks
  • 4 baby bells peppers sliced
  • 1 hot red pepper, sliced
  • 2 green onions, chopped
  • 1 Tbsp fish sauce
  • 2 Tbsp sesame oil
  • Juice of 1 lime + lime wedges for serving
  • 4 cloves garlic minced or grated
  • 2 Tbsp fresh ginger grated
  • 1 pound ground beef
  • pinch of black pepper
  • 1/3 cup + 2 Tbsp coconut aminos, divided
  • 1/3 cup sweet thai chili sauce
  • 2 cups fresh basil leaves sliced or chopped (plus more for garnish)
  • Toasted sesame seeds + chopped roasted peanuts for serving (optional)

DIRECTIONS

Add the carrots, peppers, hot red pepper, green onions, fish sauce, lime juice and 2 Tbsp coconut aminos to a medium bowl. Toss well and set aside.

Heat a large wok or skillet over medium heat. Heat the oil then add the garlic and ginger. Cook 15-30 seconds then add the beef and season with black pepper.

Once the beef is browned, add 1/3 cup coconut aminos, sweet Thai chili sauce and 1 cup of the chopped fresh basil.

Bring the mixture to a simmer about 3-5 minutes, stirring to make sure all is combined well. Remove from the heat and stir in the remaining 1 cup fresh basil.

Divide the coconut “rice” among the bowls, top with equal amounts of beef mixture. Add the carrots + pepper on top of the beef. Optional: garnish with chopped peanuts, fresh basil and toasted sesame seeds. Enjoy!

Buy Beef for this Recipe

Get fresh beef delivered to your door. Oregon Valley Farm offers affordable, high quality, grass fed & finished, antibiotic & hormone free beef.

Since we only sell premium steaks and roasts in our boxes, our ground beef is a combination of other quality roasts and other cute not just left over trim.

Slow Cooked Ham

Slow Cooked Ham

If you want a delicious, moist, super flavorful ham, try this recipe! It’s made in the slow cooker. Mine was so big, I had to slice off the top and tuck it in the side of the slow cooker. It worked great. I am telling you…this is SCRUMPCIOUS! Our hams are smoked so they are technically “pre-cooked”; but it’s recommended that you cook them to a temperature of at least 140F. It really was a melt in your mouth ham!

INGREDIENTS

  • 8 lb. ham
  • ½ cup brown sugar
  • ½ cup honey
  • ½ cup water
  • ¼ cup gourmet mustard (I used the Chardonnay flavor from Sun Valley)
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves

DIRECTIONS

1. Grease the slow cooker liner with avocado oil. Lay the ham, cut side down inside the slow cooker. (If it’s too big, slice the top off like I did with mine!)

2. Combine the remaining ingredients in a small bowl and whisk well.

3. Pour the glaze over the ham then put the lid on the slow cooker and set it to low for 4-5 hours.

4. Every so often, baste the ham with the glaze at the bottom of the slow cooker.

5. Once the ham reaches an internal temperature of 140F+ it’s ready!

Buy Ham for this Recipe

This delicious smoked ham is perfect for dinner and has weight options between 1.5-5 lbs. Our pork is pasture raised, antibiotic and hormone free!

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

Fennel, Apple & Chicken Salad

Fennel Apple Chicken Salad Recipe from Oregon Valley Farm

This is the perfect, light, flavorful salad just in time for Spring! Such a fun mix of herbs, plus a homemade lemon vinaigrette offers something different with each bite. This can be a meal in itself, or a great side dish! Low carb and nutrient dense!

INGREDIENTS

  • 4 cups chicken broth
  • 1 lemon, sliced thin
  • 2 cloves garlic, minced
  • 6 thyme sprigs
  • 2 boneless, skinless chicken breasts (around 6 oz each – I used bone in, skin on since that’s what I had on hand!)
  • ½ cup fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1/3 cup avocado oil
  • 1 fennel bulb, sliced thin (save the fronds)
  • 1 small apple, sliced thin (I prefer tart apples. Pick your favorite!)
  • 2 radishes, sliced thin
  • 1 small bunch of green lettuce, chopped
  • 1 cup fresh parsley leaves
  • 1 cup fresh mint leaves
  • 1 medium avocado, diced
  • ½ cup pistachios, chopped

DIRECTIONS

Heat in a medium saucepan over medium heat: the chicken broth, lemon slices, garlic and thyme.

Add the chicken breast, bring to a boil. Reduce heat to low then simmer for 4 minutes.

Cover pot, turn heat off and set pot aside to cool to room temperature.

Remove chicken from broth and shred with forks.

Whisk lemon juice and mustard together in a small bowl. Add oil and whisk well. Season to taste with salt and pepper.

Combine fennel, apple, and radishes. Lettuce, herbs and half of the dressing in a large bowl. Toss to coat.

Move salad to a serving platter, top with shredded chicken, avocado, pistachios and fennel fronds. Drizzle the rest of the dressing over the salad and season as needed with salt and pepper.

Buy Chicken for this Recipe

Get fresh chicken delivered to your door. We offer, high quality, pasture raised, antibiotic & hormone free chicken; raised on non-GMO, corn and soy free feed.

These meat chickens are raised on a pasture in moveable pens so that they are given the opportunity to be on fresh grass every day 2 breasts (1-1.25 lb each)

Pork Tenderloin Skillet

Pork Tenderloin Skillet

This low carb skillet has some amazing flavor and is a wonderful, nutrient packed way to enjoy pork tenderloin. You could eat this as an entire meal, as is, or add some rice, quinoa or riced cauliflower. 

INGREDIENTS:

  • 2 Tbsp toasted sesame oil
  • 2 Tbsp coconut aminos, divided
  • 2 tsp dry red wine
  • 1 tsp cornstarch, divided
  • 1 pound pork tenderloin, cut into strips
  • 1/2 cup chicken bone broth
  • 2 Tbsp avocado oil
  • 2 tsp minced garlic
  • 2 tsp minced ginger
  • 1 red bell pepper, cut into 2″ chunks
  • 1/2 small onion, sliced thin
  • 1 lb asparagus, trimmed and cut into 2″ pieces
  • 1/2 tsp sea salt or pink Himalayan salt
  • Sesame seeds *optional for garnish
DIRECTIONS:
 
1. Combine the sesame oil, 1 Tbsp of the coconut aminos, wine and 1/2 tsp cornstarch in a large bowl. Add the pork tenderloin and mix so the pork is covered well with the sauce. 
2. In a small bowl, combine the remaining coconut aminos and cornstarch plus chicken bone broth. Set aside. 
3. Heat a skillet over high heat. Add the avocado oil and then garlic and ginger; sauté for just about 30 seconds.  
4. Add the sauce covered pork to the skillet and cook for about 3 minutes until browned. 
5. Add the vegetables and and cook until they start to become tender. 
6. Add the broth mixture and salt. Bring to a boil and let cook for a few minutes until the sauce starts to thicken.
7. Garnish with sesame seeds *optional
 

Grass Finished Beef Versus Grain Finished Beef and Nutrition

Grass Finished Beef Versus Grain Finished Beef and Nutrition

When considering the nutrition of grass finished beef versus grain finished beef, it is first important to understand that I am focusing on pasture raised with no added hormones or antibiotics for both finishes. Meaning, the comparison here will be on cattle raised humanely and as healthfully as possible (not on feedlots). Nutrition outcomes would be far different (and an unfair comparison) if it were on grass fed and finished cattle versus feedlot cattle.

In the holistic/paleo/keto world we have been told for a while now that grass finished is far superior to grain finished beef. However, it seems that this is a little bit of a misinterpretation. There are other reasons that go beyond nutrition that might encourage you to opt for just grass finished beef, but grain finished is a very nutrient dense option still!

Here’s where the confusion has come in: grass finished beef does have nutritional advantages over grain finished beef. However, how significant those differences are as well as how significant those particular nutrients are matters! Let’s break down some of the nutritional claims of grass finished versus grain finished beef:

Omega-3 Fatty Acids

On the Standard American Diet, people tend to consume far too much omega-6 versus omega-3 fatty acids. Since our bodies need a flip flopped ratio of omega-3 to omega-6 (where omega-3 is higher), we have an epidemic of inflammation in our country and this is one reason why. It’s great (and quite necessary) that we have some attention on this issue. However, grain finished has gotten a little bit of a bad rap because of this perspective.

While it’s true that the omega-3/omega-6 profile is better in grass versus grain finished beef, any kind of beef just isn’t a great source of omega fatty acids. Therefore, this is not a very relevant point. Truly, you are far better off going for some wild caught fish if you are trying to get more omega-3s in your diet, versus expecting to get enough of it from beef. And in order to limit the omega-6s, consume less corn, canola and soy oils (in other words, less processed/boxed foods!). Here’s some information on reducing inflammation in your body.

Fats

This one is actually not what one might expect. Grass finished beef is actually shown to have less of the good fat, MUFA (monounsaturated fat) than grain finished. It alsoA 2014 study found that grass-fed beef had significantly less content of in addition, a study at Texas A&M found that grass finished also contains more saturated fat and trans-fat than grain-finished beef.

Here’s a good comparison chart from Grass Fed vs Grain Fed Beef: Which is Better? – Dr. Robert Kiltz (doctorkiltz.com)

Fatty Acid Grain Fed Beef Grass Fed Beef
PALMITIC ACID 27.7% 27.5%
STEARIC ACID 12.8% 17.5%
OLEIC ACID 30.9% 37.6%
LINOLEIC ACID 3.3% 1.1%
ALPHA-LINOLENIC ACID 0.2% 0.8%
TOTAL SFA 47.7% 50.4%
TOTAL MUFA 47.9% 46.3%
TOTAL PUFA 3.5% 1.9%

The bottom line here is that the typical arguments for grass finished versus grain finished that are specifically about nutrient density, don’t necessarily apply. However, there are other reasons to opt for grass finished beef, depending on your preferences. For example, grass finished beef tends to be leaner, just like animals that live in the wild.

On the other hand, grain finished tends to be more affordable and there are plenty of people out there that just prefer the flavor and texture over grass finished.

The most important thing to understand is that there is a lot of information claiming that grain finished is far more nutrient dense than grass finished, and when you look a little closer and consider the big picture, that’s just not necessarily true.

Resources

Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience – ScienceDirect

The importance of the ratio of omega-6/omega-3 essential fatty acids – PubMed (nih.gov)

How Too Much Omega-6 and Not Enough Omega-3 Is Making Us Sick (chriskresser.com)

final_grain-finished-beef-vs-grass-finished-beef5_052919-14.pdf (ndbeef.org)

Publication : USDA ARS

Omega-3 Fatty Acids – Health Professional Fact Sheet (nih.gov)

Ground beef from grass-fed and grain-fed cattle: Does it matter? | Animal Science (tamu.edu)

Cinnamon Chipotle Burgers

Cinnamon Chipotle Burgers from Oregon Valley Farm

This hamburger recipe requires very little prep or planning ahead, but the flavor is unique and delicious as well as sweet and savory! This seems like a great Fall or Winter recipe because cinnamon makes me think of the cooler seasons, but it really would be great any time of year. The sautéed mushrooms and onions definitely add a nice flavor that helps balance the cinnamon in the burgers.

INGREDIENTS

  • 1 red onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 lb ground beef (grass fed and finished)
  • 2 Tbsp cinnamon
  • 1 ½ Tbsp garlic powder
  • 1 ½ Tbsp onion powder
  • 1 tsp chili powder
  • ½ tsp chipotle powder
  • ¼ tsp paprika
  • Sea salt and ground black pepper, to taste
  • 1 Tbsp coconut oil
  • 2 Tbsp olive or avocado oil
  • 2 Tbsp balsamic vinegar
  • Ground Mustard, for topping *optional

DIRECTIONS

Thinly slice onion and slice mushrooms. Set aside.

Mix together ground beef and all the spices/seasonings. Use your hands and combine really well to make sure the seasonings are distributed evenly.

Form 3-4 patties out of your ground beef, depending on how big you want them.

Heat a skillet to med-high and add coconut oil. Add onions and sauté.

Heat up a separate skillet, add the olive or avocado oil to the skillet and the cook your patties for 4-5 minutes on each side (depending on desired “doneness”).

As the sliders are cooking, keep stirring the onions to make sure they don’t burn. After about 6-8 minutes, add the mushrooms + a Tbsp or so of water to steam them.

When the onions and mushrooms are about done, add the balsamic vinegar and stir to combine.

Top your burgers with some ground mustard (if desired) and the sauteed mushrooms and onions.

Enjoy!

Buy Beef for this Recipe

Since we only sell premium steaks & roasts in our boxes, our ground beef is a combination of other quality roasts & steaks, such as sirloin.

We have 2 different subscription box sizes available for our delicious ground beef.

Coffee Crusted Pork Tenderloin

Coffee Crusted Pork Tenderloin

This coffee rub recipe offers a very rich flavor that pairs so nicely with pork tenderloin. It is an easy recipe and one that is great if you are looking for something a little different without spending hours in the kitchen!

INGREDIENTS:

  • 1 (1½ lb.) pork tenderloin
  • 3 Tbsp instant espresso powder
  • 1 Tbsp plus 1 tsp brown sugar (I use a keto version)
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 2 tsp sea salt
  • 1 tsp ground black pepper
  • 2 Tbsp avocado or olive oil, divided
  • 1 Tbsp butter

DIRECTIONS:

Heat the oven to 400° F.

Mix together the espresso powder, brown sugar, both paprikas, salt, and pepper in a small bowl. Rub the combined seasonings over the pork until it is completely coated. Drizzle 1 tablespoon of the oil over the pork and let set at room temperature for 10 minutes.

Add the remaining oil and butter to a large, oven-safe skillet over medium-high heat. When skillet is hot, add the pork and cook, turning as needed, until browned on all sides, about 2 minutes per side.

Transfer skillet to oven and roast pork until a thermometer inserted into the thickest part of the tenderloin reads 145° F, about 15 minutes. Remove from oven and let rest, covered, for 10 minutes.

Slice the tenderloin and drizzle with any remaining juices in the pan.

Buy Pork for this Recipe

Get fresh pork delivered to your door. Oregon Valley Farm offers affordable, high quality, pasture raised, antibiotic & hormone free pork.

The tenderloin comes from a muscle that runs along the spine. Since it is not a well-used muscle, it tends to be very tender.