How To Cook Our Pasture-Raised Local Pork From Frozen
Preparing local pork chops and other cuts from frozen is so simple. Follow my easy steps below for a mouthwatering, nourishing meal:
Thaw: (Overnight) Place the packaged frozen pork chops in a bowl in the refrigerator overnight or (morning of) allow to thaw submerged in a bowl of cold water in your sink. Ensure the pork is fully thawed before cooking for even and consistent results.
Season: Sprinkle your locally sourced pork chops generously with your favorite local seasonings, such as sea salt, pepper, Spicewalla Garlic Herb, Oh My Spice Garlic Lovers, or any other herbs and spices that complement your taste preferences.
Cook: Preheat a skillet or grill over medium-high heat and add a small amount of oil to prevent sticking. Once the cooking surface is shiny and hot, place the pork chops on it and cook for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C) for medium doneness.
Contrary to popular belief, pork is best served medium. Lots of people tend to overcook it.
Rest and serve: Remove the pork chops from the heat and let them rest for a few minutes to allow the juices to redistribute. This step ensures a juicy and tender final result. Serve the delicious local pork chops with your favorite side dishes and enjoy!
For the fancy: If you'd like to make an easy pan sauce, now is your time to do it! De-glaze the fond, aka "stuck bits" on the pan with a splash of wine or local vinegar. Add a pad of butter and whisk.
Really you can get creative here. The stuck bits on the pan create a plethora of flavor, plus your pan will be easier to clean!
