Honey Garlic Pork Chops

A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

There’s something deeply satisfying about taking a humble cut of meat and turning it into a show-stopping, soul-warming meal. That’s exactly what ossobuco is all about. This Italian classic, made from cross-cut beef shanks, brings together rich bone marrow, tender beef, and a hearty sauce—all from a cut most folks walk right past at the grocery store. But in our kitchen, this cut gets the star treatment. Today, we’re walking you through a simple, slow-cooked version of ossobuco that doesn’t require hours of babysitting on the stovetop. Just a quick sear in a pan, then let the crockpot do the rest. We like to serve ours with buttery creamed parsnips and tender-crisp asparagus—a plate that’s rustic, comforting, and downright elegant. Why Ossobuco? Ossobuco literally means “bone with a hole,” referring to the marrow-filled center of the beef shank. That marrow slowly melts into the sauce as it cooks, adding richness and depth that you just can’t get from leaner cuts. It’s the kind of food that sticks to your ribs and warms your soul, especially when the weather turns cool or when you just need a meal that feels like home. And when it comes from pasture-raised cattle, you’re getting more than flavor—you’re getting nutrition, sustainability, and the peace of mind that comes from knowing your food was raised with care. Crockpot Ossobuco Recipe Serves 4 Prep Time: 20 minutes Cook Time: 6–8 hours on low You’ll need: 2–3 pieces of C&F Farms Ossobuco Salt & pepper 1/2 cup flour (optional, for dredging) 2 tbsp olive oil or lard 1 medium onion, diced 2 carrots, diced 2 stalks celery, diced 3–4 cloves garlic, minced 1/2 cup dry white wine (or beef broth) 1 (14 oz) can crushed tomatoes 1 cup beef broth 2 sprigs fresh thyme 1 bay leaf Zest of 1 lemon (optional, for garnish) Chopped parsley (optional, for garnish) Instructions: Prep & Sear: Pat the ossobuco dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour if you want a thicker sauce. Heat oil or lard in a cast iron skillet over medium-high heat. Sear each piece until browned on all sides—about 2–3 minutes per side. Don’t skip this step—it adds layers of flavor. Sauté Veggies: In the same skillet, reduce heat and add onions, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for another minute. Deglaze: Pour in the wine or broth to deglaze the pan, scraping up the browned bits. Let it simmer for a minute or two to reduce slightly. Crockpot Time: Transfer the seared ossobuco to your crockpot. Pour the veggie/wine mixture over the top. Add crushed tomatoes, beef broth, thyme, and bay leaf. Cover and cook on low for 6–8 hours until the meat is tender and nearly falling off the bone. Serve: Carefully remove the ossobuco and spoon the sauce over top. Finish with lemon zest and parsley if desired. Serve with creamed parsnips and sautéed asparagus for a full plate of comfort. Creamed Parsnips (a cozy alternative to mashed potatoes) 2 lbs parsnips, peeled and chopped 3 tbsp butter 1/2 cup heavy cream or whole milk Salt and pepper to taste Boil parsnips until tender, drain, and mash with butter and cream. Season well and serve warm. Asparagus (simple and fresh) 1 bunch fresh asparagus Olive oil or butter Salt and pepper A squeeze of lemon (optional) Trim the ends, toss with oil or butter, and roast at 425°F for 10–12 minutes, or sauté quickly on the stovetop. This meal is one of our favorite ways to slow down and enjoy the fruits of good farming and good food. It’s not fancy—it’s just real, honest cooking that makes you proud to gather around the table. If you make this dish, we’d love to hear how it turned out—or better yet, see a picture! Want to try it yourself? Grab some ossobuco from our online store or market booth while it’s in stock—this cut doesn’t last long!

Pastured Pork: The Healthier, Tastier, and More Ethical Choice for Your Table

If you’ve ever bitten into a pork chop that was dry, bland, and disappointing, chances are it came from a pig raised in confinement on a grain-heavy diet. But if you’ve had pastured pork, you know there’s no comparison—the rich flavor, deep marbling, and tender texture set it apart from anything you’ll find in the grocery store. Beyond taste, there’s another major reason to seek out pastured pork: it’s better for your health, the environment, and the well-being of the animal. There’s a lot of misinformation out there about pork. Some people believe it’s unhealthy or overly fatty, but that simply isn’t true—especially when you’re sourcing it from farms that raise pigs the right way. So, let’s break it down: • What exactly is pastured pork?• How does it compare to conventionally raised pork?• Why is it a better choice nutritionally?• How does it benefit the environment?• Who really owns the pork industry in America? What Is Pastured Pork? Pastured pork comes from pigs raised on open fields instead of confined barns. Unlike industrial pigs that spend their lives in tight quarters with little room to move, pastured pigs have access to fresh air, sunshine, and a natural diet that includes forage, roots, insects, and supplemental grains. This diverse diet and active lifestyle result in pork that is more flavorful, nutrient-dense, and healthier overall. It’s a system that mimics nature—allowing pigs to do what they do best: root, dig, and graze. This stands in contrast to factory-farmed pork, where pigs are typically raised in large, overcrowded barns. They never see the light of day, are fed a uniform diet of GMO grains and soy, and often require antibiotics to stay healthy in such unnatural conditions. When you compare the two, it’s easy to see why pastured pork is the better choice. Is Pork Actually Healthy? Let’s Bust Some Myths. One of the biggest misconceptions about pork is that it’s an unhealthy meat choice. People often lump it into the same category as highly processed meats like hot dogs or bacon loaded with additives. But real pork—especially pastured pork—is packed with nutrients and can be a great part of a healthy diet. 1. More Omega-3s and Healthy Fats The fat profile of pastured pork is completely different from conventional pork. • Pastured pork contains significantly higher levels of omega-3 fatty acids, which support heart health and reduce inflammation.• It also has less inflammatory omega-6 fatty acids than grain-fed pork, making it a much healthier option. Studies show that pigs raised on pasture have up to three times the amount of omega-3s as their factory-farmed counterparts. (Source) 2. Higher in Vitamins and Minerals Pastured pork is an excellent source of key nutrients that your body needs: • Vitamin D: Since pastured pigs spend time outdoors, their meat is naturally higher in vitamin D, an essential nutrient for bone health and immunity.• Vitamin E: Found in much higher concentrations in pastured pork, this powerful antioxidant helps protect cells from damage.• B Vitamins: Pork is one of the richest sources of B vitamins, which support energy production and brain function. 3. A High-Quality Protein Source Pork is a fantastic source of complete protein, containing all nine essential amino acids your body needs to function. Protein is vital for muscle growth, tissue repair, and overall health. If you’re looking for a protein source that is both nutritious and delicious, pastured pork is hard to beat. Who Owns Your Pork? The China Connection A topic that’s been gaining a lot of attention recently is who actually owns America’s pork industry—and for good reason. Many consumers are shocked to learn that a significant portion of U.S. pork production is controlled by a foreign entity: China. In 2013, Smithfield Foods, the largest pork producer in the U.S., was acquired by WH Group, a Chinese-based company in a $4.7 billion deal. This meant that a majority of America’s pork supply—processing plants, distribution centers, and large-scale hog farms—came under foreign ownership. Is the Pork You Buy Being Sent to China? Many people wonder if the pork produced here is being exported back to China instead of staying in the U.S. The reality is a mix: • Smithfield does export pork to China, but a majority of the pork produced under the Smithfield brand is still consumed in the U.S.• The company owns farms and processing plants here, meaning the pork you buy from major grocery stores is still produced domestically—just under foreign ownership.• China controls the supply chain, but the pork itself is largely staying in American markets. Why Should You Care? Even though the pork is produced here, foreign ownership impacts pricing, supply chains, and food security. A foreign-owned company ultimately prioritizes its own interests, which may not always align with what’s best for American farmers or consumers. This is another major reason to buy local. When you source your pork from a family-run farm, you know exactly where it comes from, how it was raised, and where your money is going. Why You Should Buy Pastured Pork from a Local Farm If you care about where your food comes from, choosing pork from a local farm is one of the best decisions you can make. • You’ll support local farmers and sustainable agriculture.• You’ll get a fresher, higher-quality product that hasn’t been sitting in a warehouse for weeks.• You’ll know exactly how your meat was raised—without antibiotics, GMOs, or factory farming practices.• You’re keeping your dollars in your local economy, not sending them overseas. By investing in local, pastured pork, you’re making a choice that benefits your health, the environment, animal welfare, and your community. Final Thoughts: Pastured Pork is the Better Choice If you’ve been avoiding pork because you thought it was unhealthy, it’s time to reconsider. • Pastured pork is nutrient-dense and full of essential vitamins and minerals.• It contains healthier fats and a superior balance of omega-3s.• It’s raised sustainably, with respect for both the environment and the animal.• It supports local farmers instead of foreign corporations. And most importantly—it just tastes better. So next time you’re looking for a delicious, ethically raised meat option, consider choosing pastured pork from a local farm. Your taste buds—and your body—will thank you.

Cozy Kitchen Recipes for Winter!

I don't know about you, but during winter I just want to eat cozy comfort foods that are warm and make me feel all warm inside!! We put together a short list of a few cozy recipes we thought you might enjoy that highlight some of our favorite cuts that we offer and will keep you cozy this winter! Herb-Roasted Whole Chicken with Root Vegetables Ingredients: 1 whole C&F Farms chicken (4-5 lbs) 4 tbsp unsalted butter, softened 1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped 3 cloves garlic, minced Salt and pepper, to taste 1 lemon, quartered 1 large onion, quartered 4 carrots, peeled and chopped 4 medium potatoes, chopped 2 tbsp olive oil Instructions: Preheat oven to 425°F. Pat the chicken dry with paper towels and place it in a roasting pan. In a small bowl, mix butter, rosemary, thyme, garlic, salt, and pepper. Gently lift the chicken’s skin and spread the herb butter underneath, then rub the remainder over the skin. Stuff the cavity with lemon and onion quarters. Tie the legs together with kitchen twine. Toss the carrots and potatoes with olive oil, salt, and pepper, then arrange around the chicken in the roasting pan. Roast for 1.5 hours, or until the internal temperature of the chicken reaches 165°F. Let rest for 10 minutes before carving. Serve with the roasted vegetables. Classic Beef Stew Ingredients: 2 lbs C&F Farms beef stew meat 3 tbsp all-purpose flour 3 tbsp olive oil 1 onion, diced 3 cloves garlic, minced 3 carrots, peeled and chopped 3 celery stalks, chopped 3 medium potatoes, chopped 4 cups beef broth 2 tbsp tomato paste 1 cup red wine (optional) 2 bay leaves 1 tsp dried thyme Salt and pepper, to taste Instructions: In a bowl, toss beef with flour, salt, and pepper. Heat olive oil in a large pot over medium heat and brown the beef in batches. Remove and set aside. Add onion and garlic to the pot; sauté until softened. Stir in tomato paste. Deglaze the pot with wine (if using), scraping up browned bits. Return beef to the pot, add carrots, celery, potatoes, broth, bay leaves, and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for 2-3 hours, stirring occasionally, until beef is tender. Adjust seasoning with salt and pepper. Serve hot with crusty bread. Crispy Chicken Skillet with Lemon and Garlic Ingredients: 1 C&F Farms whole chicken, cut into pieces 2 tbsp olive oil Salt and pepper, to taste 1 lemon, sliced 6 cloves garlic, smashed 1/2 cup chicken broth 1 tbsp fresh parsley, chopped Instructions: Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Place chicken skin-side down in the skillet; cook until golden brown (about 4-5 minutes per side). Remove and set aside. Add garlic to the skillet and sauté until fragrant. Deglaze with chicken broth, scraping up browned bits. Return chicken to the skillet, add lemon slices, cover, and simmer on low heat for 20-25 minutes until fully cooked. Garnish with parsley and serve with rice or crusty bread. Breaded Pork Chops with Gravy Ingredients: 4 C&F Farms bone-in pork chops 1 cup all-purpose flour 1 tsp paprika 1 tsp garlic powder Salt and pepper, to taste 2 eggs, beaten 1/4 cup vegetable oil 2 tbsp butter 2 tbsp flour (for gravy) 2 cups milk Instructions: Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish. Dredge pork chops in flour, dip in beaten eggs, then coat again in flour mixture. Heat oil in a skillet over medium heat. Fry chops 3-4 minutes per side, until golden and cooked through. Remove and set aside. Reduce heat and melt butter in the skillet. Stir in 2 tbsp flour and cook for 1 minute. Gradually add milk, whisking until smooth. Simmer until thickened. Serve pork chops with gravy over mashed potatoes. Italian Sausage and Bacon White Bean Soup Ingredients: 1 lb C&F Farms Italian sausage links, sliced 4 slices bacon, chopped 1 onion, diced 3 cloves garlic, minced 2 cans white beans, drained and rinsed 4 cups chicken broth 1 can diced tomatoes 2 cups chopped kale or spinach 1 tsp dried thyme 1/2 cup heavy cream (optional) Salt and pepper, to taste Instructions: In a large pot, cook bacon until crispy. Remove and set aside. Add sausage to the pot and cook until browned; remove and set aside. Sauté onion and garlic in the drippings until softened. Add beans, broth, tomatoes, thyme, salt, and pepper. Simmer for 15 minutes. Return sausage and bacon to the pot, stir in kale, and cook until wilted. Add cream (if using) for richness. Adjust seasoning as needed. Serve with grated Parmesan and crusty bread.

Honey Garlic Pork Chops

More from the blog

A Farm Kitchen Favorite: Slow-Cooked Ossobuco with Creamed Parsnips and Asparagus

Pastured Pork: The Healthier, Tastier, and More Ethical Choice for Your Table

Cozy Kitchen Recipes for Winter!