Sunday, December 26, 2010

Pork Chops with Apple Ginger Cranberry Chutney

Pasture Raised Pork - Extra Thick Chops
I flushed out my vegan fans on Facebook this summer when I posted the photos of the pig who provided these awesome chops, from when I first met her as a baby piglet, through her growth to a happy 300 plus pounder. 

But the reality of eating meat, is that first, you have to remember where it actually comes from.  The deboned, defatted, hormonally deformed, chemical injected, shrink wrapped styrofoam trays stacked in supermarket grocery cases have made people forget more and more where in fact, their chops came from and how the pig spent it's days.

I enjoyed watching my pig grow, along with five of it's siblings.  They rooted every conceivable piece of vegetation in several fields, and dined on a steady diet of scraps from a nearby private school, and pails of vegetable and fruit scraps I dropped off when I picked up my eggs.

I had my chops cut extra thick, and they are so flavorful and tender, they barely need any dressing up, so tonight I made a bit of chutney to go with them, based on this Fine Cooking recipe.   I used dried cranberries instead of raisins (I wanted to use fresh cranberries, but mine had gone a bit over and I couldn't risk eating a moldy one).  I also gave it a few glugs of red wine in honor of the holiday.

I had some baby Bok Choy from the farmer's market that I sauteed in some Blood Orange oil and sprinkled with Maple Pepper seasoning.  A perfectly delicious seasonal meal.

Chop with Chutney, Baby Bok Choy and Baked Potato

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