![]() ![]() Our special cure is a proprietary cure recipe exclusive to Brown Pearcy. Pasture raised heritage Berkshire pigs produce marbled delicious meat, so every bite is sure to be sweet and juicy. They are universally loved as a centerpiece for a holiday meal, a Sunday Supper or sliced on a sandwich for a gourmet lunch. Our Brown Pearcy cured Berkshire ham is a game changer when it comes to cooking a family meal. You will find no better, juicier, more delicious centerpiece than this 100% heritage Berkshire classic cured ham! Humanely raised on pasture by our family and locally processed by USDA inspected facility. If you’re looking for the best tasting pork you’ve ever had, you’ve come to the right place. Our Berkshire Ham Steaks have a rich, deep pink color and are tender, juicy, and finely marbled. Our Brown Pearcy Berkshire Pork is preferred by chefs and home cooks alike. ![]() Indulge in the superior quality and celebrated flavor of Berkshire Pork. All you need to do is place an order, and we'll have them delivered to your door - flash-frozen for freshness. And when it comes to chops, nobody does it better than Brown Pearcy’s Berkshire pork.Įvery chop is precisely center cut to make your pork chop lean with a hearty thickness you'll love.ĭo you want to throw them on the grill? Or do you want to stay inside and pan-fry them with a perfect sear and a delicious rub? Of course, you could always bake them in the oven or even turn on the broiler.ĭeciding how to cook Brown Pearcy Berkshire pork chops is the only difficult thing about them. When it comes to pork, nothing is more versatile than a good, thick pork chop. Tastes great grilled, pan-fried, baked, or broiled.Individually flash-frozen for your convenience.Iowa Thick Cut Chops = a lean, low-fat protein.Grilled, pan fried, baked or broiled these moist, meaty chops are perfect any way you fix them. Each Pork Box contains:Įxtra thick, extra meaty Iowa Cut Pork Chops are a traditional favorite. We believe Brown Pearcy Pork has the best Berkshire Pork you will find anywhere. Serve garnished with fresh thyme and rosemary sprigs.The Berkshire pig started the heritage breed revolution and are universally acclaimed to have the best marbling you will find on a pig. Add the chops to the pan and simmer, turning occasionally, until just heated through, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter, vinegar and parsley. Whisk in the cream and simmer to bring the sauce together, about 1 minute. Add the stock, bring to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the cider and bring to a simmer. Sprinkle in the flour and stir to make a paste. Add the garlic, rosemary and thyme and cook until sizzling, about 30 seconds. Add 1 tablespoon of the butter and place over medium heat. (If the chops are browning too quickly or the pan drippings start to burn, lower the heat.) Remove to a plate.įor the sauce: Discard all but 1 tablespoon fat from the pan. When the oil is hot, add the chops (work in batches if necessary do not crowd the pan) and cook, turning occasionally, until they are golden brown and cooked through, 13 to 14 minutes. Heat a large skillet over medium heat and add the olive oil. Put the bag in a shallow container so it can lay flat and refrigerate for 30 minutes and up to 4 hours.ĭrain the chops, rinse and pat dry. Put the pork chops in a large resealable plastic bag and pour in the brine. Remove from the heat and pour in the cold cider. Bring to a simmer over medium heat and stir to dissolve the sugar and salt, about 1 minute. For the brine: combine the salt, brown sugar, peppercorns, coriander, mustard seeds, allspice berries, bay leaves, thyme and 1 1/2 cups water in a small saucepan. ![]()
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