Monday, September 28, 2009

Eating Local - Sunday Dinner

A Sunday Dinner made with local ingredients

Pastured Pork Chops with Apples, Sweet Potatoes & Steamed Green Beans with Garlic

4 Local, pastured bone-in pork chops (Pine Knot Farms, Hurdle Mills, NC)

Local, pesticide-free Liberty apples, cored and sliced (Cloverfields Farm, Timberlake, NC)

Local honey (The Pleasant Bee, Raleigh, NC)

1/4 cup water

mineral salt & pepper

-Season pastured pork-chops with mineral salt and pepper. Brown both sides of pork chops over medium-high heat.

-While pork chops are browning, core and slice apples. Arrange a single layer of apples in a 9x13 baking dish.

-Arrange browned pork chops over the apples and top with additional apple slices. Drizzle with local honey. Add 1/4 cup water to the baking dish.

-Cover and bake at 350 for 45 minutes (be careful not to overcook - that's always a problem for me with pork!)

For sides

Sliced, local sweet potatoes (Pine Knot Farms, Hurdle Mills, NC)

Steamed, local green beans (Cedar Rock Farm, Castalia, NC) with garlic (Edible Landscapes, Moncure, NC)

All local items purchased at the Midtown (North Hills) Farmers Market, Raleigh, NC.


  1. How do the Liberty apples taste? I planted a tree a couple years ago and we are hoping to get some next year. Are they sweet, tart, mealy, crisp?

  2. The Liberty apples are a little tart. But not overly tart, if that makes sense. I think they would make good candied apples! I also used some to make applesauce, which turned out quite good.