
Herb-Butter Pastured Pork Chops
A weeknight-simple, restaurant-good way to cook our pastured pork chops — seared hard, basted in garlic-herb butter, and rested so they stay juicy.
Sliced pastured bratwurst crisped with potatoes and peppers, topped with eggs.

Parboil or microwave the potatoes until just tender.
Crisp the bratwurst slices in oil, then add the potatoes, pepper, and onion and cook until browned.
Season with salt and pepper and make four wells.
Crack an egg into each well, cover, and cook until the whites set.
Farm tip: Give the potatoes a head start so they crisp instead of steam in the pan.
Serving suggestion: Serve with hot sauce and toast.
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.

A weeknight-simple, restaurant-good way to cook our pastured pork chops — seared hard, basted in garlic-herb butter, and rested so they stay juicy.

A quick, flavorful weeknight favorite — pastured pork chops seared with garlic and herbs, finished with butter, lemon, and parsley.

Simple, juicy, and full of fresh flavor — pastured chicken thighs roasted with garlic, herbs, and lemon until golden and crisp.