Do you ever order pork chops at a restaurant? I've gotten to the point that I just can't anymore. They seem to either overcook them OR choose a type of chop that has no fat on it what so ever, or even worse ... BOTH
One of the most rewarding parts of farming this way is being able to feel guilt-free at the end of the day about the treatment of our animals and the QUALITY FAT in our pork chops.
I don't have Champagne taste, but I DO have pastured/forested chops taste!
Please ... do yourself a favor and grab some high-quality pork chops for you and your lovey and make this recipe.
Dales used to be one of my favorite marinades of all time -- until I took a look at the label
Soy Sauce (Hydrolyzed Soy Protein, Water, Salt, Corn Syrup, Caramel Coloring), Onion, Garlic, Sugar, Monosodium Glutamate (MSG), Ginger & Paprika.
It contains 50% of your daily sodium as well as MSG. It also contains industrial caramel color and high fructose corn syrup.
When I cook our chops I treat them like steaks (because that's what sort of cut they are). Let your chops get to room temperature before you grill them. I use our instant-read thermometer to get them to an internal temp of 135 - 140. Then, LET IT REST tented with Aluminum foil for 10 -15 minutes. It will keep cooking as it rests and leaving it alone helps seal in those juices.
And for gosh sakes ... 'eat yo fat!' America's S.A.D. diet has this all wrong. (More to come on this subject)
It’s best when you can marinate your meat overnight for a day or two but at minimum marinate it for at least 30 minutes. You can use this marinade on steaks or on pork chops or even use it on hamburgers.
Amino Acids are the building blocks of all our organs and tissues. They are the link between the food we eat and assimilation for our body tissue. Braggs is made from fermented soybeans & purified water. That's all!
Lower in “anti-nutrient” substances that act as toxins in your body
Easier to digest and less likely to cause gastric distress
Lower in phytates that prevent the absorption of minerals like calcium, magnesium, iron, and zinc
High in vitamin K2, an important nutrient for supporting bone and cardiovascular health
Usually, right next to the soy sauce in the condiment aisle.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.