Pasture-Raised Pork

We have thick sliced all natural bacon (no nitrites/nitrates) country sausage, pork chops, ribs, tenderloin, boston butts and pork shoulders in stock. Just call or email us your order and we’ll put it together for you.

Pan Fried Pork Chops Recipe

Rinse with cool water and pat dry.

Coat with olive oil and dust with flour or corn meal with salt and pepper mixed in.

Fry on medium heat in hot olive oil (cast iron is best) for 7 – 8 minutes per side. Add chopped onion for more flavor.

BBQ Smoked Pork Butts Recipe

Rub butts with favorite BBQ seasoning. I use Paprika, black pepper and sea salt to taste.

Cook in the oven, preferably in cast iron at 250 degrees for an hour per pound of meat. It’s done when the meat starts to pull away from the bone slightly. Start your smoker grill and get the coals hot. Add some hickory wood or chips and smoke for about 30 minutes or so with the fat side down most of the time. Let the flames brown the meat but not burn it. 30 minutes is all you need to get great smoked flavor after it’s cooked down in the oven. Take off the grill and cover with tin foil and let the meat slowly cool down. Once cool to the touch you can pull the pork apart and add seasonings to taste. I like a vinegar, salt, black pepper and red pepper mix. If you like chop up some of the skin to add cracklings.

If you let this sit in the fridge overnight the smoked flavor will intensify. Warm it up when you’re ready for deliciousness!

Add Walton’s Delicious honey glazed BBQ sauce for amazing flavor.

Enjoy, Jeff