Choose certified organic pork for the best flavor and best health benefits. We recommend this organic farm in Maine which ships nationwide*. Yum yum. 
Pan-Roasted Pork Chops with Cranberries and Swiss Chard
1/3 cup minced shallots (2 medium)
4 garlic buds, smashed
2 tablespoons unsalted butter
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
sea salt and black cracked pepper
2 loin pork chops
1 tablespoon extra-virgin olive oil
1/3 cup minced shallots (2 medium)
1/2 cup dry red wine
1/4 cup chicken stock or broth
1/2 cup cream
1/2 cup fresh or thawed frozen cranberries
2 teaspoons chopped fresh thyme
2 tablespoons unsalted butter
Preheat oven to 400°F. Meanwhile, cook shallots and garlic in butter in an ovenproof 10-inch heavy skillet over moderate heat, stirring, until golden, about 5 minutes. Add chard stems and center ribs and cook, covered, stirring occasionally, until crisp-tender, 3 to 4 minutes. Add leaves and cook, uncovered, stirring occasionally, until tender, 6 to 7 minutes. Season with salt and pepper, then transfer chard to a heavy saucepan and wipe out the skillet.
Pat the chops dry and season with salt and pepper. Heat oil in the skillet over moderately high heat until hot but not smoking, then brown the chops on both sides. Transfer the skillet to the oven and roast about 7 to10 minutes, or until cooked medium. Remove to a platter, leaving the fat in the skillet, and cover the chops loosely with foil to keep warm.
Sauté shallots in the remaining fat over moderately high heat, stirring, until golden, about 5 minutes. Add the wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Add stock and cream, then cranberries and simmer, stirring occasionally, until cranberries pop, about 2 minutes. Stir in thyme and simmer, stirring, 3 minutes. Remove from the heat and stir in butter until incorporated, then season to taste with salt and pepper.
While the sauce is cooking, reheat the chard over moderate heat, stirring. Divide onto 2 dinner plates and top with chops, then spoon sauce over.
*
Certified Organic Pork
We raise our pigs in a healthy, loving environment with access to plenty of rooting space. They have exposure to wild greens and are fed certified organic grain. Our pigs are an integral part of our whole farm system, busily clearing previously forested land to make the way for more vegetable fields and pasture. We currently have a great supply of individual cuts and are taking deposits for half and whole pigs which will be ready in April.
| Product | Price | Availability |
|---|---|---|
| Ground Pork | $6.50/lb. | Available |
| Loose Sausage (Not in casings): Flavors include Breakfast, Garlic and Hot | $7.50/lb. | Available |
| Pork Chops, Country Ribs and Bone-in Loin Roasts. | $8.00/lb | Available |
| Pork Shoulder Roasts, bone-in | $7.00/lb | Available |
| Nitrate-free Smoked Ham Roasts & Ham Steaks | $8.50/lb | Available |
| Nitrate-free Smoked Bacon | $10.25/lb | Available |
