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Photos, Recipes & CookTales For Those Who Enjoy Cooking



Serves 2

A CookTale

Tucked away in the Hamlet of Preston Hollow, NY is a remarkable farm that features all things country, especially products of extraordinary quality from grass fed livestock. Though it’s a small journey from Woodstock, a phone call to Carol Clement and your order is awaiting you at the Saturday Saugerties Farmer’s Market. And it’s always as wonderful as can be. Now their forager is bringing in Chanterelles on sale at $4 a basket. Can’t beat that and I have a standing weekly order.


1-1/3 Pound of Pasture Raised Pork Rib Chop, 1-1/4″ thick
Salt & Black Pepper generously applied
1 TB of a meat seasoning like Montreal Steak Rub
1 TB of Olive Oil+ 1 TB for the saute pan
1 Large Onion thinly sliced with a Mandoline
2 cups of Apple Juice or Water


Here is a technique that insures that your Pork will not seize up during cooking.

1. Heat a cast iron grill pan to smoking.
2. Apply the seasonings & 1 TB of Olive Oil
3. Sear the pork, weighted down with a grill press for 1 minute, turn diagonally & repeat for another minute. turn the pork & repeat.
4. Remove to a platter.
5. In a deep sided saute pan add the second 1 TB of Olive Oil.
6. Add the Onions & saute until tender & lightly browned.
7. Add the Pork & the Apple Juice or Water, enough to reach half way up the chop.
8. Cover & braise the meat for no more than 20 to 25 minutes. You do not want the Pork to be cooked beyond the rare to medium rare stage. Well done does only one thing to Pork, destroy it.

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