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Cider Marinated-5

This easy meal is deceptively simple and almost 100% local! Have you visited the Fingerlakes Cider House yet? If not you are in for a treat! Melissa Madden and Garrett Miller have created a beautiful tasting room featuring local cider from all over the region, including their own line of cider featuring apples from their orchard. Friday nights feature music and food, and a few Fridays ago we were discussing cooking with cider. I took a bottle of their “Workhorse” to the farm and paired them with pork chops from The Good Life Farm’s CSA+. Marinate these chops all day, sear them in a pan, and while they rest wilt some greens. A company worthy meal with little to no prep work.


All I had laying around the farm kitchen was dried rosemary but if you have fresh herbs, they will work great here. Thyme or sage would also be good pairings. Try a combination! In a pinch dried rosemary is great to have on hand. Whisk everything together and let the pork chops marinate for at least 3 hours or up to 24. Cork the bottle of cider and use the rest for serving with the chops.


When you’re ready to serve heat a cast iron skillet over medium high heat. Cook the pork chops over medium high heat about 3 – 4 minutes per side until golden. Cooking time can vary depending on the thickness of the chops. Let the chops rest before serving and wilt the greens. Early summer greens are some of my favorite things we grown on the farm, and you can sub use any delicate green you’d like. The greens are cooked over high heat with salt, pepper, and a dash of cider vinegar. I like to serve the pork chops sliced over the greens, or you can serve each person a chop with a side of greens.

Cider Marinated-2

Cider Marinated Pork Chops with Wilted Mizuna

2 thick cut pasture raised pork chops
1 1/2 cups dry cider (Workhouse by Good Life Farm recommended)
1 clove grated or minced garlic
2 teaspoons dried rosemary
2 tablespoons olive oil
salt and pepper

1 – 2 bunch delicate greens like mizuna, arugula, mustard greens, or tatsoi washed and lower stems removed
1 tablespoon olive oil
salt and pepper
teaspoon apple cider vinegar

Marinate the pork chops. Season the pork chops all over with salt and pepper. Whisk together the dry cider, garlic, dried rosemary, and olive oil. Pour over the chops and refrigerate for at least 3 hours, but no more than 24.

Heat a cast iron skillet over medium high heat. If you pork chops have a lot of fat in them you shouldn’t need oil, but you can add a little canola or high heat oil to the pan. Sear the chops about 3-4 minutes per side, until a meat thermometer reads 145°F in the thickest part. Transfer to a plate and let rest for 5 minutes.

Wilt the mizuna. Heat the olive oil over high heat, and add the whole leaves. Cook stirring constantly until the greens are just wilted. Season to taste with salt, pepper, and apple cider vinegar.

Serve the pork chops in slices over a bed of the greens. This recipe should serve 2 big dinners, double for 4.

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