Howard's Organic Fare creates a unique pork chop salad

Fresh, local and organic are the staples at Howard's Organic Fare & Vegetable Patch. Located in the heart of the Crossroads District, Howard's is a membership grocery store focusing on local food and products run on the honor system and open to members 24/7.

Pan Fried Pork Chops with asparagus, poached egg and arugula salad

·    2 Maple Sugar Smoked Pork  Chops
·    ¼ cup All-purpose Flour
·    ½  teaspoon Seasoned Salt
·    ½  teaspoon Black Pepper
·    2 Tbsp Olive Oil (or Lard)
·    1 Tablespoon Butter
·    Extra Salt And Pepper, To Taste

Preparation Instructions
Salt and pepper both sides of the pork chops.
Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.
Heat olive oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook pork chops 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. The pork is already cooked from the smoking process so you're just getting it hot and browned up. Remove to a plate until ready to plate
Delicious, versatile and simple! Serve for breakfast with eggs, lunch with a salad or for dinner with potatoes.

Poached Eggs

·    2 Fresh eggs
·    1 to 2 teaspoons vinegar

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add the vinegar. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. Repeat with the other egg. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked. Lift eggs out of pan with a slotted spoon and drain off excess water. Season with salt and pepper and serve!
Serves 2



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