Tag: north corner haven

Looking to spice up your pork chop recipe? Look no further, we got you covered! Our bone-in pork chops paired with a creamy garlic herb mushroom sauce is the perfect, easy weekday meal that will leave you satisfied and wanting more next week!

INGREDIENTS

(Four) bone-in pork chops

  • 1 teaspoon Seasoning salt (adjust to your taste)
  • 1/3 teaspoon cracked black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter

Creamy Mushroom Sauce:

    • 1 cup sliced brown mushrooms, picked up from your local farmers market is our favorite!
    • 2 tablespoons fresh chopped parsley, divided
    • 1 tablespoon fresh chopped thyme
    • 4 cloves garlic crushed
    • 3/4 cup reduced fat cream or half and half, (heavy cream or evaporated milk)

INSTRUCTIONS

  • Season chops with seasoning salt and pepper. Heat oil and butter in a frying pan or skillet over medium-high until butter is melted.
  • When pan is hot, sear chops for about 3-4 minutes per side until golden browned and the centre is no longer bright pink (fry in batches if you need to). Transfer to a warm plate. Set aside.
  • Add the mushrooms to the buttery juices in the pan and cook for 3-4 minutes over medium heat. Scrape up any bits left over from the chops. When mushrooms are browned, add half parsley, half thyme and all of the crushed garlic; sauté for 30 seconds until fragrant.
  • OPTION add in 1/2 cup dry white wine for the creamy sauce. Let simmer until liquid has reduced by half (about 3 minutes). Here are a few of the best white wines to cook with!
  • Pour in the cream and bring to a gentle simmer for 3-4 minutes until slightly thickened. Season with salt and pepper, to your taste.
  • Add the chops back into the sauce, allow to simmer for a minute to heat through. Garnish with remaining herbs and serve immediately.

Don’t worry, we didn’t forget about the sides! Check out a list of the best side dishes to pair with pork chops. A few of our favorite pairings – a light pasta, roasted veggies, or mashed potatoes…yum!

We’re always trying new recipes over on the Farm. Incase you missed it, catch up on our previous pork chop recipes- Fig, Apricot, and Blue Cheese Stuffed Pork Chops and Pork Chops with Dijon Pan Sauce.

When purchasing from our Farm Shop or trying our recipes, be sure to snap a picture and share to social media using #northcornerhaven  or by tagging @northcornerhaven so we can follow along!

We like to keep things simple…with our Grass Fed Beef Kabobs beef ready to be thrown on the grill – we’re giving you the ultimate (easy) summer recipe for Teriyaki Beef Skewers!

What You’ll Need: 

  • Beef Kabobs – 1 1/2 pound from our Farm Shop of course!
  • Seasoning – 1/2 teaspoon salt and 1/2 teaspoon pepper
  • Wooden Skewers – 16 inch skewers, important to soak your skewers before popping them on the grill to ensure they don’t scorch.

Teriyaki Sauce Ingredients:

  • 1/4 cup soy sauce
  • 1/4 cup water
  • 2 tablespoon rice vinegar
  • 2 tablespoon brown sugar
  • 3 cloves garlic (minced)
  • 2 teaspoon fresh ginger (minced)
  • 2 teaspoon cornstarch

If you’re feeling up to the challenge, check out the full Homemade Teriyaki Sauce Recipe. We’ve also provided a list of the best store-bought teriyaki sauces in case you’re in a pinch!

Instructions:

  1. Prep the steak: Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
  2. Prep your skewers: Place the skewers in enough water to cover them and let them soak for about 10 minutes.
  3. Make the teriyaki sauce: In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
  4. Finish the skewers: Thread the beef onto the skewers. about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides. Grill for 4 to 5 minutes per side, might be more or less depending on how thick you cut your beef.
  5. Garnish with toasted sesame seeds and parsley, if desired.

This beef teriyaki recipe can be stored in an airtight container in the fridge for 3 – 4 days, and the sauce can be stored separately in the fridge for one week. 

Not sure what to pair your Teriyaki Beef Skewers with? Here’s a list that pairs perfectly with summer and this recipe! Our favorite pairing? Tuscan Summer Pasta Delight – we highly recommend you check out our blog post on this!

If you test out this recipe or purchase from our Farm Shop, be sure to share using #northcornerhaven  or by tagging @northcornerhaven so we can follow along!

Happy Cooking!