Pork Chops with Peaches, Farro and Burnt Honey Vinaigrette

Pork Chops

  • 4 Smithfield Bone-In Thick Center Cut or Rib Chop Pork Chops
  • 2 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper

Peaches and Farro

  • 3 peaches, pits removed, cut into ¼ slices (see notes)
  • ½ tsp salt
  • Pinch of dried red chile flakes
  • ¼ cup fresh basil leaves, roughly chopped
  • 1 ½ cups cooked farro

Burnt Honey Vinaigrette

  • 500 grams mild honey
  • 350 grams champagne vinaigrette
  • Grated lemon zest from 4 lemons
  • 4 grams kosher salt
  • 2 grams fresh ground black pepper
  • 35 grams extra virgin olive oil

Pork Medallions

  • 1 Smithfield Pork Tenderloin
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Roma tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 shallots, thinly sliced
  • 8 oz baby bella mushrooms
  • 1 Tbsp garlic
  • 2 Tbsp dry white wine
  • ½ cup chicken stock
  • 1 Tbsp whole grain Dijon mustard
  • 3 Tbsp heavy whipping cream
  • ¾ cup fresh basil

Egg Noodles

  • ¼ lb. egg noodles
  • ¼ cup butter
  • 1 tsp garlic
  • Kosher salt, to taste

Pork Chops

  • 4 Smithfield Bone-In Thick Center Cut or Rib Chop Pork Chops
  • 2 Tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp black pepper

Parsnip and Apples

  • 3 medium sized parsnip, peeled
  • 2 honey crisp apples
  • 3 Tbsp olive oil
  • 1 tsp salt
  • 8 leaves of fresh sage, chiffonade

Brown Butter Demi Vinaigrette

  • ½ lb. unsalted butter
  • 1 small shallot, minced
  • 3 oz apple cider vinegar
  • 1 oz honey
  • 2 oz veal stock
  • Kosher salt to taste
  • 16 oz Smithfield Packaged Smoked Boneless Ham
  • 4 each Banh Mi baguette or traditional French baguette
  • ¼ cup butter
  • 2 cups olive oil
  • ¼ cup lime juice
  • 2 egg yolk
  • 1 Tbsp fish sauce
  • 1 bunch cilantro
  • 1 seedless cucumber
  • 1 large carrot
  • 1 lb. daikon radish
  • 1 jalapeño, seeded and julienned
  • 1 cup sugar
  • 1 cup rice wine vinegar

Brisket

  • 6 oz Smithfield Smoke’NFast Brisket (3 oz each dish)
  • 2 each sweet potato
  • 1 tsp salt
  • 1 oz canola oil
  • 1 head Frisee

Blue Cheese Vinaigrette

  • 6 oz blue cheese
  • 1 oz Dijon
  • 1 oz honey
  • 3 oz champagne vinegar
  • 6 oz canola oil

Paprika Yogurt

  • 8 oz Greek yogurt, full fat
  • 1 Tbsp paprika, smoked
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder

Pickled Pomegranate Seeds

  • 1 each Pomegranate, whole
  • 1 cup water
  • ½ cup sugar
  • ½ cup apple cider vinegar
  • 1 bay leaf
  • 4 Smithfield Fresh Pork Chops, 1-1 ½” thickness
  • 2 cups fresh pressed apple cider
  • 2 Tbsp kosher salt
  • 2 sprigs fresh thyme
  • 4 garlic cloves, smashed
  • 1 lb. mini heirloom potatoes
  • 2 sprigs sage, fresh, chopped
  • 2 Tbsp olive oil
  • 1 large red beet
  • 1 large carrot
  • 4 radishes
  • 1 large black radish
  • 1 lemon, juiced
  • ¼ cup extra virgin olive oil
  • 3 sprigs, fresh, chopped
  • 8 Smithfield Smoke’NFast  Boneless Pork Wings
  • 3 Tbsp Korean red chile paste (gochujang)
  • ¼ cup maple syrup
  • ½ cup + 1 Tbsp light soy sauce, divided
  • 1 cup napa cabbage
  • 2 cups hearts of romaine lettuce
  • 1 Tbsp toasted sesame seeds
  • 1 bunch green onions
  • 1 Tbsp + 2 tsp toasted sesame seed oil, divided
  • ¼ cup + 1 Tbsp rice wine vinegar, divided
  • Green onions, julienned, for garnish
  • 20 Smithfield Smoke’NFast KC Boneless Wings
  • 4 large ears fresh corn, shucked (yielding about 4 cups of kernels)
  • Vegetable oil, for brushing corn
  • 4 Tbsp unsalted butter
  • ½ cup small-diced sweet onion
  • 1 jalapeño pepper, cored, seeded and minced
  • ¼ tsp salt 
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 tsp chipotle powder (or ancho or guajillo)
  • ½ tsp salt
  • 2 cloves garlic, grated
  • ½ cup chopped cilantro, leaves only, divided
  • 2 tsp lime zest (from 1 large lime)
  • 2 Tbsp fresh lime juice
  • ¾ cup finely crumbled Cotija cheese, divided

Tenderloin

  • 1 lb Smithfield Pork Tenderloin
  • 1½ cups orange juice
  • ¼ cup rice wine vinegar
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 Tbsp grated ginger
  • 1 tsp red pepper flakes
  • 2 cups arugula
  • 2 Tbsp champagne vinegar
  • 2 Tbsp olive oil
  • Salt, to taste
  • 4 burrata balls
  • 4 Tbsp smoked honey
  • Pickled Radishes, for garnish (recipe follows)
  • Candied orange peel, for garnish

Pickled Radish

  • 5 sliced radishes
  • ¼ cup red wine vinegar
  • 1⁄8  cup white vinegar
  • ¼ cup sugar
  • ¼ cup water
  • ½ tsp salt
  • 2 tsp pickling spice

Dumpling

  • ¾ cup water
  • 6 Tbsp unsalted butter
  • 2 tsp salt, divided
  • 1½ cups all-purpose flour
  • ½ cup + 1 Tbsp rye flour
  • ½ tsp ground caraway
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 3 eggs

Beurre Blanc

  • 1.5 oz shallot, minced
  • ¼ tsp black peppercorns
  • 2 oz dry white wine
  • ½ oz lemon juice
  • ½ oz champagne vinegar
  • ¼ oz sauerkraut liquid
  • 2 oz heavy cream, reduced by half
  • 6 oz unsalted butter, cubed and chilled 
  • 2 Tbsp salt
  • 1 Tbsp Dijon mustard
  • Pinch of Dill

Finished Dish

  • 6 oz Smithfield Kielbasa
  • 1 head napa cabbage
  • Oil, for sautéing
  • Salt, to taste
  • ¼ bunch dill, minced, for garnish