Author: Oregon Valley Farm

Grilled Pork Chops with Spicy Peach Glaze

Grilled Pork Chops with Spicy Peach Glaze recipe from Oregon Valley Farm

I (Jessica) could NOT stand pork chops growing up! It was one of those dinners that I detested! When my mom told us that’s what we were having for dinner, I would try to think of creative ways of getting out of it, or somehow having a snack without her knowing!

Now that we have our own pasture raised pork (no antibiotics or added hormones), my tune has changed! I used to think pork chops were dry and I didn’t like the texture. Not the case anymore!

This is a recipe I would HIGHLY recommend! We found some other Oregon grown ingredients to include too!



  • 1/4 cup salt (pink himalayan or sea salt)
  • 4 cups water
  • 6 bone-in pork chops, about 3/4″ thick
  • Course ground pepper


  • 1/2 cup dry white wine (we used a Pinot from Yamhill-Carlton), an Oregon winery
  • 1/4 cup peach jam (we used Vanilla Peach by an Oregon company: Justy’s Jelly)
  • 1 jalepeno sliced, seeded and deveined
  • 1/4 tsp red pepper flakes
  • 1 Tbsp butter


In a large dish, dissolve the salt in water. Add pork chops. If there’s not enough liquid to cover, add a solution of 1 cup of water and 1 Tbsp of salt until the pork chops are completely submerged. Let sit for at least 30 minutes (up to 2 hours).

While you’re waiting, make the glaze. Add wine, jam, jalapeno and red pepper flakes to a small saucepan over low-medium heat. Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside.

Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper.
Preheat all grill burners on high for 15 minutes. Turn all burners down to low and place the pork chops on the grill. Turn and rotate the chops every five minutes for about 15-20 minutes before starting to check the internal temperature of the pork chops.

When chops reach an internal temperature of at least 135 degrees F, begin brushing the glaze on each side of the pork chop. Continue grilling the pork chops until they reach 145 degrees F.

Serve immediately!

Strawberry Lemon Poppy Seed Dressing

Strawberry Lemon Poppy Seed Dressing recipe from Oregon Valley Farm

This dressing is SO delicious and perfect for a summer salad! I tossed together a salad with spinach, sliced strawberries, onions, pecans and some of our pasture raised chicken!


  • 8 strawberries
  • 3 Tbsp Avocado oil (olive oil would be good too)
  • 1 lemon, juiced
  • 3 Tbsp honey
  • 2 tsp poppy seeds
  • 1 tsp vanilla extract
  • 1 pinch pink Himalayan salt

In a food processor, blend all ingredients except poppy seeds. Blend until smooth. Stir in poppy seeds.


Chicken Honey Garlic Sloppy Joes

Chicken Honey Garlic Sloppy Joes recipe from Oregon Valley Farm

This is definitely not a low carb/keto recipe! But it is DELICIOUS! This is super easy to make and a fun twist on regular sloppy joes.


  • 1 lb pasture raised ground chicken
  • 1 cup diced yellow onion
  • 1/3 cup honey (more if you prefer a lot of sweetness)
  • 2 tbsp soy sauce
  • 2 tbsp white vinegar
  • 1 tbsp minced garlic
  • 1 tsp pepper
  • 1 tsp salt
  • 1/4 cup water
  • 1 tbsp corn starch
  • 4 hamburger buns


Preheat oven to 400F for toasting the buns.

Put the ground chicken into a large pan over medium-high heat along with a dab of butter.

Add the diced onions and ground chicken. Break the chicken up as it cooks.

Once the ground chicken is fully cooked, add the honey, soy sauce, white vinegar, minced garlic, pepper and salt.

Stir well and bring to a boil.

Pour the water and corn starch into a small bowl and stir well.

Add the corn starch and water mixture to the pan with the sloppy joe mixture. Stir well and leave the mixture to continue cooking for 2 minutes to allow the sauce to thicken, then reduce the heat to low.

Put the buns in a single layer on a baking sheet. Place the baking sheet in the oven and toast the buns for 4 minutes.

Remove the buns from the oven and spoon the chicken mixture onto the bottom buns.

Low Carb Chicken Fried Steak (Keto)

Chicken Fried Steak recipe from Oregon Valley Farm

I love that we can have comfort food turned healthy! This delicious breakfast dish that is awesome for dinner too (breakfast for dinner is a favorite of mine)! As yummy as it is, it is also super nutrient dense! WIN! We use organic ingredients whenever possible and go for dairy products that are free of added hormones like our meat.



  • 1 lb ground beef (you can use cubed steak as an option)
  • salt and pepper
  • 2 large eggs
  • 2 tablespoons heavy cream
  • 1 cup crushed pork rinds
  • 1 cup cheese chips (like whips)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup ghee or coconut oil


  • 2 garlic clove minced
  • 8 ounces cream cheese softened
  • 1/2 cup beef broth
  • chives or parsley for garnish optional
  • 4 slice bacon, cooked and crumbled
  • xanthan gum as an option to thicken


  • 1 1/4 cups almond flour
  • 1/3 cup coconut flour
  • 2 tablespoons whole psyllium husk (or xanthan gum)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons chilled butter
  • 1/2 cup heavy whipping cream
  • 1/4 cup sour cream
  • 2 tablespoons butter, melted


Season ground beef with salt and pepper. Divide into four equal parts and flatten into steak-like shapes.

Whisk together eggs and heavy cream in a shallow bowl. Set aside.

On a plate, combine pork rinds, cheese chips, paprika, and garlic powder. Mix well and transfer half of it to a second plate.

Coat “steaks” in pork rind mixture, dip in egg and then coat in the second pork rind mixture.

Put ghee/coconut oil in cast-iron pan over medium heat. When hot, add “steak”. Cook 2 to 3 minutes per side, or until cooked through. Remove to a plate.

Discard the grease from the pan. Add cream cheese and whisk until it is melted. Gradually whisk in beef broth. Simmer gently for a few minutes to thicken. Season to taste with salt and pepper. (For thicker gravy use a pinch or so of xanthan gum and whisk into the gravy. Be careful not too add too much!)

Preheat oven to 400 degrees. Whisk dry ingredients together in a medium bowl.

Grate chilled butter into the bowl of dry ingredients using a cheese grater. Gently stir, being careful not to over mix.

Stir in the whipping cream and sour cream just enough to combine.

Drop balls of dough onto a cookie sheet lined with parchment paper. I like to use a cookie dough scoop for this. Flatten each ball just a little before placing in the oven.

Bake 10 minutes or until turning golden.

Serve hot with gravy poured over steak and biscuits!


Low Carb Lasagna Soup (Keto)

Lasagna Soup recipe from Oregon Valley Farm

I made this soup with chicken bone broth that I made the day before. As I post this we are in the height of cold and flu season. Bone broth is a go-to at our house for immune boosting! Here’s some details in case you aren’t already on the bone broth train:


  • Boosts immunity
  • Great for gut health & gut repair (think leaky gut)
  • Fights systemic inflammation
  • Promotes weight loss
  • Good source of Electrolytes which are essential for good health!
  • Boosts mood due to influence on the microbiome
  • Supports insulin regulation
  • much more…

Bone broth is FULL of micronutrients, minerals, good healthy fat and restorative amino acids such as glycine, alanine, proline, and hydroxyproline in the gelatin.

It’s super easy to make but there are also a lot of good bone broth on the market these days (Bonafide and Kettle and Fire are two great ones). If you buy yours be sure it’s from grass fed, no hormone, no antibiotic sources like ours! Toxins are stored in fat and bones and then released as they are cooked and consumed so it is critical you pay attention to this detail.

Here’s an example of what I used before: a whole onion, 2 garlic cloves, a bunch of rosemary, sea salt, ground pepper, red wine (Pinot Noir due to the high levels of Resveratrol) NOTE: the alcohol burns off so it’s just the flavor and it’s amazing!

To really get the nutrients out of the bones its important to slow cook them for 12-24 hours! Also, it’s typically important to use apple cider vinegar in bone broth to help draw the nutrients out of the bones. On to the delicious Low Carb Lasagna Soup recipe.


  • 1 Tbsp Avocado Oil
  • 1 Onion, medium, chopped
  • 1 lb Mild Italian Sausage
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste
  • 32 oz Chicken Bone Broth, separated
  • 29 oz diced Fire Roasted Tomatoes
  • 2 tsp dried Oregano
  • 1/2 tsp crushed Red Pepper
  • 2 dried Bay Leaves
  • 1 cup Mozzarella, shredded
  • 1/3 cup fresh grated Parmesan
  • * optional extra cheese for garnish


Heat Avocado Oil in a large pot over medium-high heat.

Add chopped onion. Cook about 3 minutes.

Add Sausage and cook until browned.

Add minced garlic and cook for about one minute.

Add tomato paste and stir until smooth.

Use 1/2 cup of the chicken broth to deglaze the pot.

Add the rest of the chicken broth, tomatoes, oregano, crushed pepper and bay leaves.

Bring the soup to a boil, then reduce to a simmer for 20 minutes, covered.

Cook longer if you’d like a little thicker soup. When you are ready to serve the soup, stir in the cheese until it’s melted. Add salt and pepper to taste.

Serve with additional cheese on top as an option!

Recipe from

Unstuffed Pepper Bowls

Unstuffed Pepper Bowls recipe from Oregon Valley Farm

This delicious dish is so easy and is like a taco bowl. Again, a win for cauliflower rice for all you who are following a low carb/keto protocol! The flavor in this recipe is amazing without being overpowering or too spicy (if hot is your thing you can for sure add to it). Recipe adapted from


  • 1 Tbsp olive or avocado oil
  • 1 small yellow onion, diced (1 cup)
  • 2 cups chopped bell pepper (any color)
  • Salt and freshly ground black pepper, to taste
  • 1 lb ground beef
  • 2 cloves garlic, minced (2 tsp)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Few dashes cayenne pepper, (optional)
  • 1 (14.5 oz) can diced tomatoes, drained
  • 3 Tbsp minced fresh parsley
  • 2 (10 oz) pkgs. frozen cauliflower rice, cooked according to package instructions and seasoned with salt
  • 1 cup finely shredded cheddar cheese (optional)


Heat 1 Tbsp olive or avocado oil in a skillet over medium-high heat.

Add onion and sauté for 2 minutes then add in bell peppers, season with salt and pepper and sauté until starting to soften, about 6 minutes.

Transfer pepper mixture to a plate and set aside.

Brown the beef in a skillet and season with salt and pepper, garlic, chili powder, cumin and cayenne.

Cook for a few minutes then stir in tomatoes and pepper mixture and warm through, about 1 minute. Stir in parsley.

Layer in a bowl the cauliflower rice, pepper/beef mixture and top with cheddar cheese (optional).

Cheeseburger Salad (Low Carb/Keto)

Cheeseburger Salad recipe from Oregon Valley Farm

This easy recipe is nutrient dense if you really pay attention to the quality of your ingredients! Go organic, use grass fed and finished beef (of course!), hormone free in addition to organic with your dairy, avocado oil mayo (ditch the canola and soy, friends! That stuff is highly, HIGHLY inflammatory!).


  • 3/4 cup Mayonnaise
  • 4 tsp Mustard
  • 2 Tbsp Dill Pickles, diced
  • 1 Tbsp Vinegar (I used apple cider vinegar)
  • 1 Tbsp Onion, diced
  • 1 tsp Monkfruit sweetner (stevia would work, adjust amount as needed)
  • 1/2 tsp Paprika

Blend all the dressing ingredients together in a medium sized bowl and set aside.


  • 1 lb Ground Beef, cooked/browned
  • 1 tsp Pink Himalayan or Sea Salt
  • 1 tsp Ground Black Pepper
  • 4 cups Romaine, chopped
  • 1/2 cup Onions, sliced
  • 1 cup Cheddar Cheese, shredded
  • 1/4 cup Dill Pickles, chopped

Simply chop/slice/shred all your ingredients. Once the meat is cooked, assemble your salad as desired, drizzle your dressing over the salad and enjoy!!

The dressing is AWESOME as a condiment for so many things! Next time I will double it for sure!

Philly Cheesesteak Stuffed Portabello Mushrooms

Philly Cheesesteak Stuffed Portabello Mushrooms recipe from Oregon Valley Farm

These are to die for! Low carb/keto friendly and yet you will feel like you are indulging. Definitely be picky with the mushrooms you choose and make sure they are big enough and deep enough to fit a good amount of “stuffing” in them.


  • 6 oz thin sliced steak, cut up in to small pieces (carne asada works well!)
  • 1/8 tsp pink Himalayan or sea salt
  • Black pepper, to taste
  • Butter (for sautéing the veggies)
  • 3/4 cup diced onion
  • 3/4 cup diced green pepper
  • 1/4 cup full fat sour cream
  • 2 Tbsp mayonnaise (go for olive oil or avocado oil based …no canola oil!)
  • 2 oz full fat cream cheese
  • 3 oz shredded provolone cheese
  • 4 medium to large Portobello mushrooms


Preheat the oven to 400F. Grease the bottom of a casserole dish with butter.

Remove the stems and gills from the mushrooms and brush melted butter on the tops and bottoms of each of them. Season with salt and pepper. Place in the casserole dish and into the oven for a few minutes to pre cook, then remove and set aside.

Mix the sour cream, mayonnaise, cream cheese and provolone cheese together in a medium sized bowl and set aside.

Salt and pepper the steak on both sides.

Heat a large skillet to high, melt a spoonful of butter and, when the pan is very hot, cook the steak high 1-1.5 minutes on each side until cooked through.

Transfer steak to cutting board and slice and then cut into small pieces (you can leave it in thin strips but it works better in the mushroom in small pieces).

Reduce heat to medium-low, add more butter to the skillet and sauté the onion and peppers for a few minutes (until they start to soften).

Add the chopped steak and sautéed veggies to the bowl of cheese mixture and combine well.

Scoop the mixture into mushroom caps, dividing evenly.

Bake 15-20 minutes, or until cheese is melty and the mushrooms tender.

Garnish with chives or whatever your heart desires!

Egg, Sausage, Veggie and Basil Casserole (Keto)

Egg, Sausage, Veggie and Basil Casserole recipe from Oregon Valley Farm

Casseroles like this make life easy, don’t they? Such a great thing to whip up and have for the next couple of days. Tasty, nutritious and versatile. I don’t know about you but a breakfast casserole is something I am happy with no matter what meal…or snack!

This low carb/keto dish is dairy free, but you can add cheese of course. I think feta would be amazing with this combo of ingredients! Vegetables are a food category some people think are NOT included on the ketogenic protocol but this couldn’t be further from the truth. The reality is that they are a very important piece of the keto diet, making sure to keep them low starch to add the natural sugars/high carbs. Making sure to get lots of veggies in your diet helps us not only get appropriate amounts of micronutrients across the board, but also supports the body’s natural detox mechanisms and can in turn be part of helping stabilize blood sugar (hello fiber) and optimizing hormone levels.

Enjoy this delicious recipe!


  • 1 pound breakfast sausage
  • 3 cups sliced mushrooms
  • Olive oil, as needed for sautéing
  • Green onions, diced
  • 3 Roma tomatoes, diced
  • 1 Tbsp fresh basil, chopped (or 2 Tbsp dried)
  • 16 oz chopped frozen spinach, thawed and drained if needed
  • 1.5 tsp sea salt or pink Himalayan salt
  • 10 eggs


Preheat oven to 350F.

In a medium skillet over medium heat, cook sausage until browned and crumbled. Add olive oil if needed.

Add sliced mushrooms and cook an additional 5 minutes until the mushrooms are soft.

Add the remaining veggies, salt and basil. Cook for just a couple minutes until the veggies start to soften and everything is combined well. Spread the veggie and sausage mixture evenly into a 9×13″ casserole dish.

In a medium sized mixing bowl, crack the 10 eggs and whisk well. Pour over the veggie and sausage mixture.

Bake at 350F 25-30 minutes.

Keto Beef Stew & Cheesy Biscuit Crust

Keto Beef Stew recipe from Oregon Valley Farm

This recipe uses radishes in place of potatoes to cut down on carbs. They soften up very nicely to where you might not even know they aren’t potatoes if no one told you! The biscuits are a twist on the typical fat head dough that a lot of keto recipes call for. Truly a nutrient dense comfort food dish right here!

This low carb stew has such amazing flavor; it’s another one of those recipes that even non-keto people will LOVE!


Beef Stew

  • 3 Tbsp avocado oil, or other light tasting oil
  • 2 lbs stew beef, cut into 1 inch pieces
  • 2 Tbsp coconut flour
  • 1 tsp sea salt or pink Himalayan salt
  • 1/2 tsp ground black pepper
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 cup roughly chopped celery
  • 2 cups radishes, cut into 1/2 inch pieces
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp whiskey
  • 2 1/2 cups water
  • 1 tsp dijon mustard
  • 1 Tbsp dried parsley
  • 1/2 tsp dried thyme leaves
  • 1/4 tsp xanthan gum (to thicken)

Biscuit Crust

  • 6 Tbsp butter
  • 1 tsp granulated erythritol sweetener
  • 1 cup almond flour
  • 3 Tbsp coconut flour
  • 3/4 tsp sea salt or pink Himalayan salt
  • 1/4 tsp garlic powder
  • 2 tsp baking powder
  • ¼ tsp xanthan gum
  • 1 egg
  • 1/2 tsp fresh thyme leaves
  • 1/2 cup shredded cheddar cheese


Beef Stew
Combine the coconut flour, salt and pepper in a medium sized bowl.

Add the raw beef pieces and mix well to coat the meat thoroughly.

Heat 2 tablespoons of the oil in a large, heavy bottomed sauce pan.

Add the beef and cook over medium high heat to brown, stirring occasionally for about 5 minutes. Remove the meat from the pan.

Add the other tablespoon of oil to the pan, then add the garlic, onion, celery and radishes.

Saute, stirring occasionally, for about 5 minutes, or until softened and fragrant.

Add the Worcestershire sauce and whisky to the pan and cook an additional 2 minutes.

Add the cooked beef back to the pan, along with the water, dijon mustard, parsley, and thyme – then stir well.

Cover and simmer for 1 hour over low heat.

Remove the cover and whisk in the xanthan gum.

Turn the heat up to medium, and simmer uncovered for 15 minutes to reduce.

Cheesy Biscuit Dough
Preheat the oven to 375 degrees Fahrenheit.

Place the butter in a medium-sized microwave safe bowl. Microwave on high, uncovered, for 30 seconds or until melted.

Add the sweetener, almond flour, coconut flour, salt, garlic powder, baking powder, xanthan gum, egg, fresh thyme, almond milk and cheddar and mix well with a fork.


Transfer the beef stew to an oven safe casserole or cast iron pan.

Divide the dough into 8 balls and place on top of the stew, spaced evenly.

Bake at 375 for 25 minutes – or until the tops are golden brown.

Remove from the oven and cool for 10 minutes before serving.

Recipe adapted from