Written by Shana Beattie @ Common Ground
Raising pork is very important to our family. Our family recently added a new pig barn that can hold 6,200 pigs. This barn is for the comfort and health of all of the pigs that we bring through our farm – and we are very serious about caring for the environment that we follow strict guidelines that make sure we are taking the right steps to removing the pigs’ waste. By using this new technology, pigs remain healthier and are happier to be in a warm, safe environment where they get plenty of feed and clean water. Our family has been raising pigs for over 60 years and we are growing the 6th generation of future farmers on the farm – despite our size, we are a family farm!
Prep: 12 min.
Bake: 4 hr. 14 min.
Cost per serving: $1.07
½ cup low-sodium beef broth
1/3 cup chili sauce
3 Tbsp. packed light brown sugar
2 tsp. cider vinegar
Salt and pepper
¾ tsp. ground ginger
6 bone-in center-cut pork chops, 1 inch thick, trimmed of excess fat
3 Tbsp. olive oil
½ onion, finely chopped
2 cloves garlic, minced
1 Mix broth, chili sauce, brown sugar and vinegar in a medium bowl.
2. In a small bowl, stir ½ tsp. salt, ¼ tsp. pepper and ½ tsp. ginger; rub mixture on both sides of pork chops. Warm 2 Tbsp. olive oil in a large skillet over medium-high heat. Working in batches, cook chops in a single layer until browned, about 2½ minutes; flip and cook 2 minutes longer. Transfer to slow cooker. Repeat with remaining pork.
3. Reduce heat to medium; add remaining oil to same skillet. Add onion and sauté until tender, about 2 minutes. Add garlic; sauté for 30 seconds. Remove skillet from heat and stir in broth mixture, scraping up browned bits. Pour sauce into slow cooker; stir.
4. Cover and cook on low for 4 hours. Transfer chops to a platter and cover with foil. Skim fat from sauce. Stir in ¼ tsp. ginger; season with salt and pepper. Serve sauce over pork.