With a bluster and a few good squalls, Winter gusted into the week yesterday with a chill that feels all too familiar. The days may be getting longer, but the settling into Winter is only just beginning. Get those hot teas and toddies ready, keep that stack of evening reads close by, and by all means keep your freezers and fridges full with the goodness of the SVGM: we can help make those hearty, nourishing meals that are this season's necessity.
We'll be here Fridays as we almost always are, 2 to 5pm, in our indoor heated space, looking forward to talking with you and supplying you with the best of the season that this valley has to offer.
Warmth and blessings from us all here at the SVGM for a cozy, healthy Winter!
This week at market:
Stone Meadow Farm:
Artisan cheeses; grass-fed beef, veal
Beef, Pork and Poultry: Fresh pork this Friday
Beaver Run Farms:
Pork, specialty cuts and products
Punako Lane Artisan Hearth: Will be back later in the winter
Breads, biscotti, cookies, granola, specialty baked goods, eggs
Lorson's Mushrooms: every first and third Friday
Specialty mushrooms, including oyster and cremini
Orchard Breeze Farm:
Apples, apple butter and jams, fresh eggs
Pan-Seared Pork Chops with Green Peppercorn Sauce
Adapted from http://www.foodandwine.com
Recipe by Matt Molina
Eight 6-inch-long rosemary branches
4 garlic cloves—2 minced, 2 crushed
1/2 cup extra-virgin olive oil
Four 3/4-inch-thick boneless pork chops
Salt and freshly ground black pepper
8 very thin slices of pancetta
1/2 cup dry white wine
1 cup low-sodium chicken broth
Finely grated zest of 1 lemon
1/8 teaspoon crushed red pepper
2 tablespoons green peppercorns in brine, rinsed
Strip off the leaves from the bottom 4 inches of the rosemary branches and finely chop enough leaves to make 2 tablespoons. In a large, shallow dish, mix the chopped rosemary with the minced garlic and 1/4 cup of the olive oil. Season the pork chops with salt and black pepper, add them to the rosemary marinade and turn to coat. Let stand at room temperature for 1 hour.
Wrap 2 slices of pancetta around the edge of each pork chop and secure with a toothpick. On the side opposite the toothpick, skewer each of the chops with 2 stripped rosemary branches.
In a large skillet, heat 3 tablespoons of the olive oil. Add the pork chops and cook over moderately high heat until richly browned on the bottom, about 3 minutes. Turn the chops and cook over moderate heat until browned on the second side and just cooked through, about 4 minutes longer. Transfer the pork chops to a platter and keep warm.
Pour off the fat in the skillet and add the remaining 1 tablespoon of olive oil. Add the crushed garlic and cook over moderately high heat until golden brown, about 1 minute. Add the wine and boil over high heat, scraping up the browned bits from the bottom of the skillet, until reduced to 2 tablespoons. Add the chicken broth, grated lemon zest and crushed red pepper and boil until reduced to 1/2 cup, about 8 minutes. Remove from the heat. Discard the crushed garlic and stir in the brined green peppercorns. Season with salt and black pepper. Remove the toothpicks from the pork. Spoon the sauce over the chops and serve.
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