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


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


  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).


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


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.


  • 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


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!


  • 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


(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.


  • 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)


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!


  • 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


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.

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. 


  • 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
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 Fed Burger with Roasted Squash Aioli and Apple Chips

Fall Burger

If you like the flavors of Fall, this is the perfect recipe for you! It takes some extra steps, but it is truly worth it. 

You can have this burger with a bun, or if you are aiming for something more low carb, just put it in a lettuce wrap or even have it on a salad! 


  • 1 lb grass fed beef
  • salt and pepper
  • 2 apples
  • 1 acorn squash
  • 1/4 cup mayonnaise 
  • 2 cloves roasted garlic
  • 2 Tbsp butter
  • 4 toasted buns *optional
  • 1 cup fresh leafy greens
  • Smoked Gouda cheese *optional for topping


Start by making your apple chips. I have been dehydrating LOTS of apples, but if you don’t have any on hand or don’t have a dehydrator make them this way:

Preheat the oven to 200 F.

Slice the apples very thin with a mandoline or just very carefully with a knife! Place them in a single layer on a parchment paper-lined baking sheet. Sprinkle with a hint of salt.
Bake for 2 to 2 ½ hours until the chips are crispy.
For the Roasted Squash Aioli:

Preheat the oven to 400F.

Slice the acorn squash in half and scrape out the seeds.

Rub with oil and place on a baking sheet, flesh side down.
Bake for 25 minutes.

Flip the squash and roast another 15-20 minutes until soft.

Remove from oven and allow to cool enough to be able to touch.
Scoop out the soft inner flesh and put into a clean food processor with the mayo, garlic, and a dash of coarse ground black pepper.

Pulse to combine really well.  Store in an airtight container in the fridge until ready to use.

For the burgers:
Split your beef into four patties  and cook as desired with salt and pepper.

Assemble your burgers in the buns (if you are using them) with the cheese, Aoili, apple chips and greens layered on top of the patty. 


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.

Zucchini Carbonara

Zucchini Carbonara

It’s just about Fall in Oregon which means it is zucchini season! This is an awesome recipe to make using your delicious, home grown zucchinis. This is a low carb/keto version of pasta carbonara. You could also use shirataki noodles or even sweet potato noodles as other options. If you use zucchini to make zoodles, be sure to take the steps to remove the extra moisture, otherwise your carbonara will be watery!


  • 3-4 medium zucchini -spiralized
  • 1 tsp salt – to “sweat” the zucchini
  • 6 slices bacon, cut into small pieces
  • 3 cloves garlic, minced
  • 2 eggs
  • ¼- ½ tsp pink Himalayan salt (depending on taste)
  • 1/4 tsp black pepper or to taste
  • 1/2 cup heavy whipping cream
  • 1/4 cup freshly grated parmesan
  • 1/4 cup freshly grated Romano cheese
  • Chopped parsley for garnish
  • Crushed red pepper optional


For the noodles:

First, “sweat” the zoodles so your carbonara doesn’t end up super liquidy. Place the zoodles in a colander over a large bowl. Sprinkle the 1 tsp salt over the zoodles allow let them sit for about 30 minutes. The salt will draw the water out of the zucchini.

After 30 minutes, use paper towels to squeeze the zucchini thoroughly to remove water. Set the zoodles on paper towels while you make the sauce.

For the sauce:

Whisk together the eggs, heavy cream, cheeses, salt and pepper in a small saucepan; set heat to medium low. Continue to whisk for a minute or two to let the cheeses start to melt, then immediately remove from heat (or the eggs will scramble!) Set aside while you prepare the bacon and zoodles.

Bacon and zoodles:

Heat a large heavy skillet over med-high heat, then add bacon pieces. Cook until crisp, stirring to evenly brown. Remove with slotted spoon to a paper towel lined bowl.

Reserve at least 1 Tbsp bacon fat and turn heat to low. Add minced garlic and cook until softened, about 45 seconds.

Add in the zoodles and toss to coat with the bacon fat and garlic. Set the heat to medium and cook your zoodles until desired doneness (be careful not to overcook as they will be mushy!).

Once done, transfer zoodles and garlic to a serving bowl and toss with the bacon and sauce. Garnish with chopped parsley and crushed red pepper if desired.

Buy Meat for this Recipe

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

1 pound of delicious bacon from pasture raised pigs with no added hormones or antibiotics! All vegetarian feed. Smoked and thick sliced!

Skirt Steak with Avocado Chimichurri

Skirt Steak with Avocado Chimichurri

Skirt steak is a long and relatively thin strip of meat that comes from the short plate (diaphragm area) of the steer found under the rib section.

This cut is one of my favorites as it is not only very flavorful and tender, but so versatile for many different kinds of recipes. It’s one of those you can grill up and put on top of so many different things for a boost of protein.

This recipe is SO good and just adds to the already amazing flavor of this cut.


For the avocado chimichurri sauce:

  • 1 cup cilantro leaves, packed
  • 1 cup parsley leaves, packed
  • 1 Tbsp roughly chopped garlic
  • 1/2 tsp pink Himalayan or sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/2 cup avocado or olive oil
  • 1 medium avocado, diced about 1 cup

For the skirt steak:

  • 1 pound skirt steak
  • 1 tsp pink Himalayan or sea salt, for seasoning
  • 1/2 tsp black pepper, for seasoning
  • 2 Tbsp avocado or olive oil


    For the sauce:

    Add the cilantro, parsley, garlic, salt, cumin, and red pepper flakes to a food processor. Pulse until the leaves are coarsely chopped, about 5 pulses.

    Add the red wine vinegar, pulse 5 times.

    Add the olive oil, pulse 5 times. The sauce should be emulsified and the herbs coarsely chopped.

    Transfer the chimichurri sauce to a medium bowl. Dice the avocado and add it to the sauce; gently stir to combine. Cover and refrigerate until ready to use.

    For the steak: 

    If needed (to fit in the pan), cut the steak across the grain into 2 to 3 smaller pieces, about 5 to 7 inches in length.

    Pat dry each steak with paper towels on each side. The surface should be very dry to help brown the surface of the meat. Generously season each side of the steaks with salt and pepper.

    Heat a large 12-inch cast-iron skillet over high heat for 3 minutes. Once hot add the oil.

    Add the steak to the pan, then press down on the surface a few times for more even cooking. Sear the first side until browned, about 2 to 4 minutes (depending on the thickness of the meat). Flip and cook another 2 to 4 minutes. Cook to desired “doneness”.

    Transfer steak to a cutting board and let rest for 10 minutes before slicing.

    Slice the steak against the grain, about 1/4-inch thick slices. Transfer skirt steak to a serving plate and either top with avocado chimichurri sauce or put the sauce on the side.

    Buy Beef for this Recipe

    Skirt Steak is a long narrow cut of beef from the plate section. It is known for it’s flavor and is great for grilling.

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

    Wine Braised Short Ribs

    Wine Braised Short Ribs


    • 2 Tbsp olive or avocado oil
    • 3-4 lbs bone-in short ribs
    • Pink Himalayan salt + pepper, to taste
    • 1 large onion, diced
    • 1 stalks celery, diced
    •  2 carrots, diced
    • 3 cloves garlic, crushed
    • 2 Tbsp tomato paste
    • 2 cups wine: Cabernet Sauvignon
    • 3 cups beef broth (great opportunity to use bone broth to boost the nutrient density!)
    • 2 bay leaves
    • 1 sprig thyme
    • 1 sprig oregano


    Preheat the oven to 350°F.

    Rinse and pat dry the bone-in short ribs and generously season with salt and pepper.

    Heat 2 Tbsp oil in 6 Qt Dutch oven over medium-high heat. Brown the ribs in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

    Add the onion and cook for 8-10 minutes or until translucent and softened. Add the celery and carrots and cook for 3-5 minutes.

    Add the garlic and tomato paste and cook for a few more minutes.

    Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.

    Add the beef broth and stir.

    Transfer the meat back to the pot, add the herbs.

    Cover with the lid and transfer to the oven.

    Cook for 2 ½-3 hours or until the ribs are tender.

    Transfer the meat to the plate and cover with foil.

    Strain the sauce and set discard the vegetables.

    Pour the liquid back to the pot and simmer until it thickens.

    Buy Meat for this Recipe

    Short ribs are a cut taken from the brisket, chuck, plate, or rib areas of beef. They consist of a short portion of the rib bone with meat in varying thickness.

    Beef Bones are chalked FULL of micronutrients, minerals, good healthy fat, & restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.