Pork Chops: A Rite of Passage
A thick pasture-raised pork chop? Honestly, now, what could be better?
Remember the 1980s ad? “Pork— the Other White Meat.” While that campaign increased the sale of pork by 20% within four years, it’s pretty safe to bet the copywriters weren’t feasting on ruddy marbled Vermont pork.
A thick pasture-raised chop? Honestly, now, what could be better?
Today’s luscious beauties are the antithesis of the thin, pallid cuts too often disguised in a soggy crust. Even more heartening, pasture-raised pork is rich in vitamins D and E, as well as the vital antioxidant selenium. And a life of grazing and foraging produces plenty of anti-inflammatory omega-3 fats.
Fortunately in Vermont, we have farmers committed to raising pigs free from antibiotics and hormones, and consumers should make every effort to source meat from these conscientious producers. Small-scale farms often choose to raise heritage breed pigs best suited to their particular terrain and climate. We don’t need a slogan to remind us they also taste delicious.
Two of Vermont’s top chefs share their full-plate recipes guaranteed to send readers racing to the nearest farmers’ market.