Week 9 Recipe

For those who missed the recipe last week, things were a little busier than usual on the farm. Between Eric and I, two full-time apprentices, a handful of volunteers spread  and my mother- who was on baby care- we slaughtered, plucked and packaged around 260 broiler chickens. Now that things are back to ‘normal’, here is a recipe idea that I’m dying to try!

Pork Chops With Chard and White Beans

Ingredients

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper and cook until cooked through, 3 to 5 minutes per side. Transfer to a platter and tent with foil.
  2. Heat the remaining tablespoon of oil in the skillet over medium-high heat. Add the chard stems and onion and cook, tossing occasionally, until softened, 3 to 5 minutes. Add the beans, chard leaves, and ¼ teaspoon each salt and pepper and cook, tossing frequently, until the chard is wilted, 2 to 3 minutes more. Mix in the vinegar and serve with the pork.

RealSimple.com

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