Category: Pork

Ground Pork Stuffed Mushrooms

Ground Pork Stuffed Mushrooms

It doesn’t have to be a challenge to have delicious meals and appetizers during the holidays that are also good for you (and don’t derail you)! We stick to low carb during the holidays and even those who aren’t following the same protocol LOVE the food! You can’t go wrong with healthy fats, lots of great herbs and spices in addition to your pasture raised meat! In fact, when you load up on the good stuff and make sure to have lots of protein, the cravings for the garbage just aren’t as strong! 

Enjoy this delicious recipe that can be switched up with different flavors very easily!

INGREDIENTS:

  • 1 lb ground pork (sometimes I use Italian, sometimes I use plain)
  • 1 lb cremini mushrooms
  • 4 oz cream cheese
  • 1/3 cup shredded mozzarella
  • Pink himalayan or sea salt, as desired
  • Ground pepper, as desired
  • 1/2 tsp red pepper flakes (more or less depending on preference)
  • 1/4 cup grated parmesan cheese
DIRECTIONS:
1) Preheat your oven to 350F. Clean the mushrooms and remove the stems.
2) In a large skillet over medium heat, brown the ground pork then move it to a large mixing bowl.
3) Add the cream cheese, mozzarella cheese, and combine. Add salt and pepper as desired.
4) Spoon the mixture into the mushroom caps. Sprinkle with Parmesan cheese. 
5) Put the prepared mushrooms into a casserole dish and bake for 25 minutes, until the mushrooms are soft and the cheese is golden.
Enjoy!

Pork Chops with Rosemary Mushroom Cream Sauce

Pork Chops with Rosemary Mushroom Cream Sauce

The flavor in these pork chops is mouthwatering! These turned out so delicious and moist. I grew up really disliking pork chops; however, the key is to not overcook them! I always thought they were dry. I have learned as an adult that the meat thermometer is our friend! I make sure to use that to ease my mind in terms of cooking pork enough, but not so much that it’s overdone. 

If you like the mushroom flavor, I highly suggest using a truffle salt with this dish! It’s spendier, but you can find small containers of it at some specialty stores, so you don’t have to commit to a big expensive jar of it! 

This is really a very simple recipe! Few ingredients and very little prep involved! Enjoy!

 

INGREDIENTS:

  • 2 Tbsp olive or avocado oil
  • 4 bone-in pork chops
  • 3 medium shallots, chopped
  • 12 oz cremini mushrooms, sliced thin
  • 1/2 tsp fresh rosemary, chopped
  • Pink Himalayan or sea salt (or truffle salt), to taste
  • Fresh ground pepper, to taste
  • 2/3 cup heavy cream

DIRECTIONS:

In a large skillet, heat oil on medium-high. Season pork chops with salt and pepper on both sides. 

Cook pork chops until browned on both sides (around 5-6 minutes). Remove from skillet and cover to keep warm. 

Reduce heat to medium, pour off excess fat from skillet. Add shallots, mushrooms, rosemary and a pinch of salt. Cook about 5 minutes, stirring occasionally. 

Add cream then add the pork chops back into the skillet with the sauce.

Simmer about 5 minutes until the pork chops are cooked through (145F).

Spinach Artichoke Stuffed Pork Chops

Spinach Artichoke Stuffed Pork Chops

I’ve said this here before, but I used to hate pork chops! I learned only recently that it’s all about how you cook them. Not only were these juicy and tender, but obviously there was a bunch of deliciousness stuffed into them! 

This keto/low carb pork chop recipe is super filling. You really don’t need any kind of a side dish served with it. 

There is a lot of dairy in this recipe. I always opt for organic when I can and definitely go for products without added hormones.

For the mayonnaise I opt for something made with olive or avocado oil. I avoid industrial seed oils like canola, corn and soy as much as possible! These are highly inflammatory!

Just like with our meat choices, all of this has an added impact over time! 

INGREDIENTS:

  • 4 oz cream cheese, softened
  • 2 Tbsp sour cream
  • 3 Tbsp mayonnaise
  • 1/2 can artichoke hearts, drained and chopped
  • 5 oz frozen spinach, thawed and drained
  • 1 clove garlic, minced
  • 1/3 cup mozzarella, shredded
  • 2 Tbsp parmesan cheese, freshly grated
  • Pink Himalayan salt (to taste)
  • Fresh ground pepper (to taste)
  • Crushed red pepper (to taste)
  • 4 pork chops (pasture raised)
  • 2 Tbsp olive or avocado oil, divided

DIRECTIONS:

  1. In a large bowl, mix together the cream cheese, sour cream, mayonnaise, artichoke hearts, spinach, garlic, mozzarella, parmesan and desired amount of salt, pepper and red pepper flakes. Combine well. 
  2. Season the pork chops on both sides with salt and pepper. Cut slits into the thick parts of the chops deep enough so you can fill them with roughly 1.5 Tbsp of the spinach artichoke filling. 
  3. In a large skillet, heat 1 Tbsp of the oil over medium heat. Cook 2 pork chops at a time until they are cooked through (around 4-5 minutes per side). 

Enjoy!!

Ginger Pork Bowl

Ginger Pork Bowl

If you love lots of flavor and you love a meal in a bowl, this is for you! Your taste buds will be very entertained with the different tastes in this dish! This is a low carb/keto version, but you can use rice or quinoa if you prefer that to riced cauliflower. 

INGREDIENTS:

  • 6 green onions, finely chopped
  • 3 Tbsp coconut aminos (healthier version of soy sauce!)
  • 2 tsp brown sugar monk fruit sweetener 
  • 1/2 tsp crushed red pepper
  • 1 Tbsp minced fresh ginger
  • 1 clove garlic, minced
  • 1 lb pasture raised ground pork
  • 1 Tbsp avocado or olive oil
  • 1 medium cucumber, peeled and chopped
  • 1/2 cup fresh herbs of choice (mint, cilantro or basil)
  • Riced cauliflower, cooked
  • Lime wedges for garnish

DIRECTIONS:

  1. Combine half of the chopped green onions with the coconut aminos, monk fruit sweetener and crushed red pepper. 
  2. Heat 1 Tbsp avocado oil in a skillet over medium-high heat. Add ginger and garlic and cook about 30 seconds.
  3. To the skillet, add pork, stirring and breaking up as it cooks. 
  4. When pork is cooked through, add coconut amino sauce. 
  5. Cook another few minutes while stirring to allow flavors to combine well. 
  6. In a medium sized bowl, combine the remaining green onions, cucumber and herbs of choice. 
  7. Spoon pork mixture over cooked riced cauliflower and top with cucumber mixture. Garnish with lime wedges and enjoy!

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.

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.

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.

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.

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
 

Cider-Braised Pork Shoulder with Butternut Squash

Cider Braised Pork Shoulder with Butternut Squash from Oregon Valley Farm

This Cider-Braised Pork has the best Autumn flavor, especially served with butter nut squash! I made bowls with ours and it definitely tasted like delicious comfort food! We typically use riced cauliflower, but regular rice or even quinoa would be great if you prefer one of those options.

INGREDIENTS

  • 6–7-pound bone-in pork shoulder (Boston butt)
  • 3 Tbsp pink Himalayan or sea salt (more as needed)
  • 1 large butternut squash
  • 1 Tbsp olive or avocado oil (more as needed)
  • 2 cups apple cider or juice
  • ½ cup coconut aminos
  • ½ cup distilled white vinegar
  • 1 head of garlic
  • 6 scallions, trimmed
  • Riced cauliflower for serving

DIRECTIONS

Place pork shoulder on a rimmed baking sheet and rub salt all over it. Let it set, uncovered, at least 1 hour and up to 2 to come up to room temperature.

Arrange oven racks in upper and lower thirds of oven; preheat to 300F.

Slice squash in half lengthwise and use a spoon to scoop out seeds and “guts”. Season all over with salt and drizzle with a little oil. Place, cut side down, on a separate baking sheet. Set aside.

Once pork is room temperature, pat dry with paper towels. Heat 1 Tbsp. oil in a large Dutch oven over medium-high until shimmering and almost smoking. Cook pork on all sides until well browned. Move pork back to the baking sheet, turn off heat, and even pour out any fat has accumulated in bottom of Dutch oven.

Return Dutch oven to medium-high heat and add apple cider, coconut aminos, and ½ cup vinegar, scraping bottom to get up anything that has stuck. Slice head of garlic in half crosswise and add to pot. Add pork back into the Dutch oven. Cover pork with a piece of aluminum foil and tuck it around pork. Cover the Dutch oven and place in the oven on the lower rack. Put the baking sheet with squash on top rack. Bake pork, turning after 1½ hours, until meat is very tender and pulling away from the bone: 3–3½ hours total. Bake squash until it is nice and soft when poked: 1–1½ hours.

Move pork to a serving dish, saving the liquid in the Dutch oven. Let the pork cool a bit to handle easier. Remove garlic with a slotted spoon and squeeze out cloves into braising liquid, discard skins. Shred pork and return meat to pot with braising liquid. Season pork and liquid with salt and a splash of vinegar. Slice scallions in thin pieces.

To serve, scoop out pieces of squash and arrange on plates or in bowls. Spoon pork and some juices over squash and garnish with sliced scallions. Serve with riced cauliflower.

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.

This is a great cut for stews or chilis but it is especially nice for pulled pork as it really falls apart nicely!