Pork Recipes

Nash’s pastured pork comes from happy pigs who help our farm by rooting in (and fertilizing) unused fields and eating vegetable scraps. We sell pork by the cut, through our pork buying club, and by the half and whole hog. Call 360-681-7458 for more information, and in the meantime, browse these delicious pork recipes.

Sauteed Cabbage Raab

green cabbage raab

Use either green cabbage raab or red cabbage raab for this tasty seasonal dish.

3-4 slices bacon or pork belly, cut into small pieces
4 cloves garlic, chopped
2 bunches cabbage raab, washed and ends trimmed
1 tablespoon olive oil
1/8 teaspoon cayenne (optional)

Saute bacon or pork belly with garlic in a frying pan until the bacon starts to brown. Remove and set aside.

Cut raab (stalk, leaves, florets and all) into one-inch pieces. Add olive oil to the pork drippings and saute raab until it starts to wilt. Cover and let it cook for a few minutes more until tender.

Remove from heat and stir in pork and garlic. Add salt and pepper to taste and a little cayenne if you like a bit of a kick. This tastes great on a bed of brown rice or on cooked whole grain, like triticale or rye berries.

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Sweet Potato and Sausage Bisque

Ground pork, breakfast sausage, Italian sausage

Nash’s ground pork comes in several varieties, including Italian, breakfast, and unseasoned.

3 tablespoons olive oil
3 pounds sweet potatoes, peeled and cubed
3 pounds Nash’s Italian sausage
2 carrots, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 onion, quartered and separated
4 cloves garlic, quartered
3-4 cups chicken broth
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon ginger, freshly grated
Juice of lime
Yogurt (optional)

In Dutch oven or soup pot, saute vegetables and spices in 2 tablespoons olive oil until soft. Add broth and bring to a boil. Add potatoes and cook until soft.

While potatoes cook, heat 1 tablespoon olive oil in large skillet on medium and cook sausage until nicely caramelized on both sides. Set aside.
When potatoes are done, transfer soup to blender or food processor and puree until smooth. You may need to add water to thin. Return soup to Dutch oven, add sausage and lime juice, and simmer for 15 minutes.
Pour into individual bowls and top with a dollop of yogurt (optional).

We thank chef Annie McHale of Port Angeles for this recipe.

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Crock Pot Pork and Apples

Imagine coming home to the scent of pork chops in a sweet apple sauce.

1 1/2 pounds pork chops
3 apples, sliced
1 yellow onion, thinly sliced
2 tablespoons brown sugar
1 tablespoon spicy mustard (make your own from Nash’s mustard seed!)
Salt and pepper to taste

Place the pork chops at the bottom of your crock pot. Cover with the remaining ingredients, place the top on and cook on low for about 6 hours. Season with additional salt and pepper to taste, right before serving. Easy and delicious!

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Pork Chops and Orange Sauce

Pork chops

Sweeten up your pork chops with an orange glaze. What’s your favorite cut: sirloin chops, porterhouse chops, rib chops, something else? Let us know in the comments below!

4 Nash’s pork chops
3 green onions, thinly sliced
Zest of one orange
Juice of one orange (around 1/3 cup)
Butter or oil
3-4 tablespoons teriyaki sauce
1/4 teaspoon brown sugar
Shiitake mushrooms (optional)

Add a little butter or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce and stir it around. Pull them out of the pan and pop them into a small bowl until later.

Salt and pepper your pork chops and brown them quickly in the pan. Once brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki sauce. Add the green onion and orange zest and the brown sugar. Stir together and let it simmer with the lid cracked for 15-20 minutes. Keep simmering until the sauce is as thick as you want.

You could also slice up a couple shiitake mushrooms and add to the chops as you simmer them.

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Golabki (Cabbage Pork Rolls)

This recipe comes from Karolina Tracz. Karolina was born in Poland where similar recipes that use many of the veggies on the farm today abound. In Polish, these cabbage rolls are called golabki, literally “little pigeons.”

1 whole head of savoy cabbage
1 1/2 pounds cippolini onions, chopped
2 tablespoons butter
1 pound Nash’s ground pork
1 1/2 cups cooked rice (red rice adds texture )
1 teaspoon finely chopped garlic
1 teaspoon salt
1/4 teaspoon black pepper
2 pounds sunchokes, scrubbed and roasted
2 pounds parsnips, roasted
1 1/2 pounds carrots, roasted
2 pounds golden turnips, roasted
1 cup beef or vegetable stock
Sour cream for garnish (optional)

Heat oven to 400 degrees.

Roast sunckokes, parsnip, carrots and golden turnips about 30 minutes.

Cook rice, let cool and set aside.

Peel the cabbage, separating the outer leaves to be stuffed.

Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.

Saute the chopped onion in butter in a large frying pan until tender and let cool.

Mix cooled onions with pork, rice, garlic, salt, black pepper and the roasted roots until well combined. Don’t over-mix or the meat will become tough.

Place about 1/4 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.

Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Pour beef or vegetable broth over rolls, cover and place in oven. Bake at 350 for 45 minutes to 1 hour or until cabbage is tender and meat is cooked.

Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.

Cabbage rolls freeze well before or after cooking and can be made in a slow cooker.

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Pork, Apple and Potato Cakes

1/2 pound ground raw pork
1 pound potatoes
4 ounces cooking apples, finely chopped or grated
2 ounces onion, finely chopped or grated
1 tablespoon fresh sage
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 dessert apples
8 sage leaves for garnish

Peel the potatoes and cut into even-sized pieces. Steam or cook in boiling salted water for about 20 minutes until tender. Drain thoroughly and mash well. Add the ground pork.

Add the apple and onion to the potato. Chop the sage, add to the mixture and season generously. Work the mixture together until evenly combined. With lightly floured hands, shape the mixture into 8 cakes.

Heat the oil in a nonstick frying pan on a medium heat, and cook the cakes for 12 – 15 minutes, turning them occasionally until golden-brown on both sides.

To check that the mixture is cooked, insert a skewer into the center of one cake and leave it there for 10 seconds. Draw the skewer out and touch it. If it feels hot then the mixture is cooked.

While the cakes are cooking, core and cut the dessert apples into quarters. Fry the apple and sage leaves in a small amount of hot oil until the apples are cooked through and the sage leaves are crisp. Serve the cakes with an apple quarter and a sage leaf on top of each one.

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Traditional Field Peas

1 pound dried field peas
1 meaty ham bone
1 large onion, chopped, about 1 cup
1-2 ribs celery, thinly sliced
1 cloves garlic, minced
1 tablespoon Cajun or Creole seasoning
1/4 teaspoon dried leaf oregano
Salt and pepper to taste
Hot cooked rice for 6
Sliced green onions for garnish

Rinse, pick over (for pebbles that may have escaped the cleaning process), and simmer field peas in water for about 1 1/2 hours. Rinse and drain the peas. In a slow cooker, combine peas with ham bone, onion, celery and garlic. Add 1 cup water or broth. Cover and cook on low for 5-6 hours. Add Cajun seasoning, oregano, and salt and pepper to taste. Continue cooking for 1-2 hours longer. Serve with hot cooked rice and sprinkle with sliced green onion if desired.

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Hogaholics Dry Rub

This is the go-to rub for Sid, who oversees the farm’s pork sales.

1 tablespoon lemon peel
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon paprika
1/2 tablespoon black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon white pepper
2 tablespoons salt
2 tablespoons sugar

Combine all ingredients and rub into meat. Let marinate at least 24 hours before cooking.

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Sloppy Joes

1 medium onion, chopped
1/4 cup apple cider vinegar
1/4 cup ketchup
4 ounces tomato paste
2-3 cloves garlic
2 tablespoons molasses
2 tablespoons dark brown sugar
1 tablespoon paprika
1 tablespoon brown mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt
A little water
1 pound Nash’s ground pork

Brown the onion on low until tender and caramelized. Remove from pan. Sautee garlic until lightly browned, remove from pan and add to onions. Brown and break up the ground pork on low until almost done (you don’t want crunchy pork). Mix the onion, garlic and all remaining ingredients, except the tomato paste and water, into the pork. Once the mix is blended well, add the tomato paste and stir. Add water until the desired consistency is reached. If additional spice is desired, try adding some good ground chipotle or Guajillo pepper or some fresh jalapeno.

Eat and enjoy!

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