About Oak Blossom Farms
Garlic Herb Pan-Seared Pork Chops
Ingredients (Serves 2–4)
- 2–4 bone-in GOS pork chops (1 to 1½ inches thick)
- 2 tablespoons olive oil (plus extra for cooking)
- 3 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
- 1 teaspoon fresh thyme, finely chopped (or ½ tsp dried)
- Juice of ½ lemon (optional for brightness)
- 1 tablespoon butter (optional, for basting)
🥄 Quick Marinade
- In a small bowl, mix olive oil, garlic, salt, pepper, rosemary, and thyme.
- Rub mixture generously onto both sides of each pork chop.
- Let chops sit at room temperature for 20–30 minutes before cooking (or refrigerate for up to 8 hours for more flavor).
🔥 Cooking Instructions (Pan-Seared Method)
- Heat a cast-iron or heavy skillet over medium-high heat. Add a drizzle of oil.
- Once hot, add pork chops. Don’t crowd the pan — cook in batches if needed.
- Sear chops for 3–5 minutes per side until golden brown and cooked through (internal temperature should reach 145°F / 63°C).
- In the last minute of cooking, add 1 tablespoon of butter and baste the chops for extra flavor (optional).
- Remove from pan and let rest 5 minutes before serving.
Farm-Fresh BLT Sandwich with GOS Bacon
Ingredients (Makes 2 sandwiches)
- 6–8 slices of fresh-cut GOS bacon
- 4 slices of country bread, sourdough, or your favorite sandwich loaf
- 1 large ripe tomato, sliced
- 4 leaves of crisp lettuce (like romaine, butterhead, or iceberg)
- 2–3 tablespoons mayonnaise (or garlic aioli for a twist)
- Salt and freshly cracked black pepper
- Optional: avocado slices or a fried egg for a deluxe version
🔥 Cooking Instructions
- Cook the bacon
- Place bacon in a cold skillet and turn heat to medium.
- Cook slowly, flipping occasionally, until crispy and golden brown (about 8–10 minutes).
- Drain on paper towels.
- Place bacon in a cold skillet and turn heat to medium.
- Toast the bread
- Lightly toast bread slices until golden and crisp. This helps hold up to juicy tomatoes and hot bacon.
- Lightly toast bread slices until golden and crisp. This helps hold up to juicy tomatoes and hot bacon.
- Assemble the BLT
- Spread a generous layer of mayonnaise on each slice of toast.
- Add a layer of lettuce, followed by tomato slices. Sprinkle the tomato lightly with salt and pepper.
- Top with crispy GOS bacon, then close the sandwich with the second slice of bread.
- Spread a generous layer of mayonnaise on each slice of toast.
- Slice and serve
- Cut in half and serve warm. Perfect with kettle chips, a pickle, or a side salad.
- Cut in half and serve warm. Perfect with kettle chips, a pickle, or a side salad.
Sticky Slow-Cooked Pork Ribs (Oven or Grill)
Ingredients
- 2–3 lbs pork spare ribs or baby back ribs
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 tablespoon paprika (smoked or sweet)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
For the Glaze (optional but recommended):
- ½ cup BBQ sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon apple cider vinegar
Instructions
1. Prep the Ribs
- Preheat oven to 300°F (150°C).
- If needed, remove the thin silver skin from the back of the ribs for better texture.
- Pat ribs dry and rub them all over with olive oil.
- Mix dry spices in a bowl and rub generously over the ribs.
2. Slow Cook
- Place ribs on a baking sheet lined with foil or in a roasting pan. Cover tightly with foil.
- Bake in the oven for 2.5 to 3 hours, until very tender.
3. Make the Glaze
- While ribs are cooking, mix BBQ sauce, honey, and apple cider vinegar in a small saucepan. Warm over low heat until it bubbles slightly, then turn off the heat.
4. Finish & Glaze
- Remove ribs from oven. Carefully drain excess liquid if needed.
- Brush with the glaze and return to the oven uncovered at 425°F (220°C) for 10–15 minutes, or until caramelized and sticky.
- Or finish on a hot grill for 5–7 minutes per side, brushing with glaze until charred and shiny.