Broiled Goat Chops

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For me I prefer my old go-to recipes. It is hard for me to try new recipes because of the time it often takes to implement something foreign to me. The new recipe I tried yesterday? Unbeatable. It took about twenty minutes, minus the marinading time, to get dinner on and that included all the sides (“Cream Corn Like No Other” and garlic cheese bread broiled with the chops).  I think the meat took ten minutes at most in the oven. Added bonus, the kids loved the meal. Another bonus, I’m finally not hungry. I’ve been so hungry the last few days and just can’t get enough to eat. Goat meat protein always fixes that craving need for me.

We’ve been getting a lot of interest in our goat meat from people who have never tried it. After explaining its qualities in a recent post, they want to take advantage of this healthy meat. After trying a great recipe for goat chops, I am highly recommending that you try it! We found an Indian blogger’s recipe entitled, “Broiled Goat Chops“.

The spice blend she recommends is just right. However, if you have picky kids, you may want to leave out the cayenne pepper. The other issue is that most American cooks do not have amchur (dried mango) powder in their spice cabinet. Luckily we have some we were given from an Indian friend a few years back. You can easily find it on amazon or at the Indian grocery if you live in the city.  Though you could leave amchur (amchoor) out, it does give it a tangy sweetness that really does add to the dish. Also, we used olive oil in place of avocado oil. This recipe was so perfect, I plan to try her recipe for Slow Cooker Goat Curry with one of our roasts very soon.

So now you know what to do with Goat Ribs and Goat Chops. We still have plenty of goat chops, shanks, shoulder roast and leg roast. Give us a call or email, we’d love to hear from you. Unfortunately, we have sold out of ribs and ground goat.

Happy eating! We’ll try to keep the recipes coming.

Peanut Butter Pork

Do you ever have this problem?IMG_0515

While getting dinner ready, one of your kids gets lost in a mud puddle. Well it happens to us, so quick and easy dinner recipes are a treasure for us.

This week was filled with a few great visitors. One of them, being a college student, has no idea how to cook his own meals and feels he has no time to do so. I served up this meal and he loved it. The nice thing about this is that it takes ten minutes of your time in preparation in the morning and produces a great aroma to come home to at night. Now all I have to do is teach him to cook bacon in the oven, sausage and pork chops in a skillet, slice ham for sandwiches and grill brats in the park. Then he’ll be ready to order a 1/4 hog from us. Pork, for me, has become the easiest, quickest, and tastiest meat to prepare. Try it this year, we still have a space to order some more hogs.
This recipe is easy, requires ten minutes of preparation, and is also kid friendly. It can be prepared in winter or summer since it is prepared in a slow cooker. I found this recipe at: Stephanie O’Dea’s “A Year of Slow Cooking” blog. Click on over to check out her version without my changes and to see other great ideas for slow cooker greatness.

Asian Peanut Butter Pork

  • Servings: 6-10
  • Difficulty: easy
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1.5-2lbs Righteous Oaks Farm pork tenderloin or roast
1 onion, sliced
1/4 cup soy sauce (I used Tamari; it’s gluten free)
1/4 cup maple syrup
3 tablespoons red wine vinegar
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
Rice, cooked and served with the meat

This is so easy. Chop the onions and place on bottom of crock pot. Place pork on top of the onion. Pour everything else into the crock pot. Let cook on low for 8 hours. Serve with rice.