We’re convinced happy pigs (pasture-raised) = DELICIOUS pork. We recently came across local, pasture-raised boneless pork loin at Whole Foods, and boy, was it delicious!
I bought a big chunk of this gorgeous pork loin, and cut it up in about 1 inch pieces. For dinner, I left 2 pieces out to bring them back to room temperature (about 30 minutes), and then seasoned both sides with salt and pepper. In a non-stick pan, I drizzled some olive oil and cooked the chop on medium-high heat, 6 minutes on each side. Rest for at least 5 minutes. I served the chop with garlic spinach. AH-MAZING!
David didn’t eat pork for a long time, in large part because he never found it particularly tasty. Nowadays, he is a big believer in good, high-quality pork, cooked well. Local, pasture-raised pork has been a good meat option for us, as, at about $8.99 a pound, it’s a good deal for high quality meat. Chops are our favorite, since the flavor is fabulous — and when the pork is this excellent quality, you really taste the difference in the fat. Pasture-raised pork fat just melts in your mouth in the most elegant way. Frankly, we prefer these amazing pork chops to, say, veal chops.
I cook bone-in chops in the similar way, too — cooking time depends on how thick the chops are, of course. It’s important to make sure the pork is cooked through, but not overcooked — a blushing pink is just lovely.
We like our gorgeous pork cooked simply, accompanied by the simplest greens — whether it be some sauteed spinach or some salad — as pasture-raised pork is delicious pork, and need no fussing about.