Here’s the second of a four-part series on Farm Journal’s PORK readers’ favorite recipes using Real Pork in celebration of Pork Month.
Vanessa Farkas, a former swine production specialist from Illinois enjoys finding ways to honor both her and her husband’s cultures when it comes to cooking for her family.
“I’m from Mexico but have lived in the U.S. for more than half my life already. My husband is from Eastern Europe, so we cook pork according to both of our traditions and cultures. Our cultures prepare delicious meals with the other parts of the pig that are not very conventional in other countries like the feet, head, skin and other internal organs that seemed not to appeal to the rest of the population. Pig Feet in Green Salsa is a very delightful and humble dish that will feed a crowd at a low budget,” she says.
Pig Feet in Green Salsa
Submitted by Vanessa Y. Farkas, Illinois
Ingredients:
1 tsp. ground cumin
3 garlic cloves, minced
1 tsp. salt
2 1⁄2 lbs. pig feet (pre-cook in water with garlic, onion and salt until they are super tender)
4 tbsp. olive oil
1 medium onion, chopped
6 fresh jalapeno peppers, stems removed and seeded
4 medium potatoes peeled and cut in cubes
3 (11 oz.) cans each tomatillos, drained or pre-cook fresh and drain
2 c. chicken broth
1⁄2 tsp. dried oregano
1⁄4 c. chopped fresh cilantro or 1/4 c. parsley
Directions:
• Heat 2 tbsp. of olive oil in a large nonstick skillet over medium heat.
• Add the onion and the garlic and cook until softened, about 3-4 minutes.
• Scape the mixture into a blender or food processor.
• Add the jalapeno peppers, tomatillos, chicken broth, and oregano. Puree until smooth 1-2 minutes.
• Heat the rest of the olive oil on the same large nonstick skillet over medium-high heat.
• Add the green puree until it boils 1-2 minutes.
• After the puree boils add the drained pork feet to the skillet and cook, 3-4 minutes.
• Add the potatoes, the salt and cumin then cook, 8-10 minutes.
• Simmer until the sauce is thickened, 1-2 minutes.
• Stir in the cilantro and serve.
Photo by Kelsey Byrnes, Dance Around the Kichen
Honey Garlic Pork Chops
Submitted by Kelsey Byrnes, Iowa
Ingredients:
• 1 tbsp. vegetable oil
• Pork chops (2 thick bone-in chops or 4 thin chops)
• salt and pepper to taste
• 2 tbsp. butter
• 2 tbsp. minced garlic
• 1/4 c. honey
• 1/4 c. water
• 2 tbsp. vinegar white, apple cider or rice wine vinegar
• 1/2 tsp. crushed red pepper optional
Directions:
1. Pour the vegetable oil in a large skillet and turn the burner on medium/high heat.
2. Season the pork chops with salt and pepper.
3. Once the skillet is hot, add the pork chops. Cook uncovered for 3 minutes on each side to sear the outsides of the chops; remove the chops from the pan and set aside.
4. Turn the burner down to low/medium heat.
5. To the skillet, add the butter and garlic. Let the garlic cook for about a minute.
6. Next, stir in the honey, water, vinegar and pepper. Let cook for a few minutes or until the sauce begins to thicken.
7. Add the chops back to the pan and cook for 5-10 minutes, basting frequently with the sauce. The pork chops are done when they register an internal temperature of 145°F. Let rest for 3 minutes before slicing.
8. Thinly slice the chops and serve over a bed of rice; drizzle the remaining sauce over the pork.
9. Garnish with parsley and additional crushed red pepper, if desired.
Learn more on Kelsey’s food blog.
Stay tuned for more great recipes using Real Pork this week. Both Farkas and Byrnes will receive #CelebrateRealPork gift packages from the National Pork Board.
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