Tuesday, January 13, 2015

Winter Special Order for Hickory

Warm up with our pork and chicken!

Check out the Honey Roasted Pork Chops with Apples and Onions recipe below. It's one of our favorites, and it's easy!

Order now!
Pickup this Saturday, January 17th in Hickory.

Pickup at Youssef 242 Restuarant, 11-noon.

Order by this Friday, 1/16, at noon for pickup this Saturday,1/17,  11-noon.

     Chicken selection: Boneless chicken breasts, leg quarters and wings, whole chickens, chicken backbones, necks, and liver.
     We have pork tenderloin (1 pound) and boneless pork loin roasts again! Enjoy all our pork sausages: chorizo, sweet Italian, country, fresh ground, Bratwurst, Cajun. We also have thick pork chops, fresh hams, pork belly, side meat, and shoulder roasts.
     Order as little as 1 pound of sausage, or 1 pack of chickens breasts, or as much as a 1/2 hog.
Check out our Family Pork Packs; we have 20 lb and 40 lb packs to stock your freezer with.

Apple and pork is one of my favorite combination of flavors.  Here is a fail proof way to make the juiciest, sweetest chops you have ever tasted.  I often double or triple the amounts to cook for more people or to insure a tasty lunch the next day.  Use fresh sage if you have it, just finely chop and increase to 2 tablespoons. Another amazing recipe from The Grassfed Gourmet Cookbook, by Shannon Hayes. 

Honey-Roasted Pork Chops with Apples and Onions
"A homey dinner for two, this is a nice way to enjoy a fall harvest of apples and onions.  It takes only 10 minutes to prepare, then fills your kitchen with sweet scents while you relax as the chops cook." -Shannon Hayes
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 teaspoons rubbed sage
1 tablespoon olive oil
2 pork chops (rib, shoulder, loin, and country ribs are all okay to use)
1/3 cup apple cider or juice   (I sometimes substitute for 1/4 cup water and extra honey)
1 tart, firm apple, cored and cut into thick slices, but not peeled
1 small onion, thinly sliced into rings
1/4 cup raisins
2 tablespoons honey
Preheat oven to 350 F.
Combine the salt, pepper, and sage; rub into the meat.
Pour the olive oil into a heated oven-proof skillet, and sear the chops over medium heat, minute per side or until browned.  Remove from heat, add the cider, sliced apples, onion, and raisins. Drizzle with honey, cover and roast for 1 1/2 hours or until fork-tender.

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