Thick Cut KuneKune Pork Chops & Swiss Chard Salad
- gmicrofarm
- Aug 12
- 3 min read
The Basics - Thick Cut Bone-In KuneKune Chops
“Your Food Deserves Better.”
It’s not just our mission—it’s the reason our farm exists. We started raising KuneKune pigs because, like many people, we realized there was a huge disconnect between the food on our plates and the way it was raised. The more we learned, the more we knew something had to change.
We understand that raising your own food can be seen as taboo, we’re here to change that. Our KuneKune pigs live outdoors on pasture, bask in the sunshine, and graze on lush grass. They’re fed GMO-free feed, raised with care, and treated with respect every single day.
The result? Pork that’s rich in flavor, tender in texture, and backed by a story you can feel good about. This recipe is more than just dinner. It’s a connection to your food, your farmers, and the land it comes from.
Geraghty's Market | KuneKune Chops | Swiss Chard Salad
Proudly partnering with Valerie Skinner Chef, Copywriter & Recipe Developer of Thyme & Joy
Grilled Lemon Pepper Chops
Ingredients
2 tsp Kosher Salt
2 tbsp Lemon Juice
1 tbsp Lemon Zest
½ tsp Garlic Powder
⅛ tsp Ground Black Pepper
1 pinch Paprika
Make the marinade:
In a small bowl, whisk together the lemon juice, lemon zest, garlic powder, black pepper, paprika, and kosher salt. Pat the pork chops dry with a paper towel, then rub the mixture all over the surface of the chops. Place in a shallow dish or zip-top bag and marinate in the fridge for at least 2 hours or overnight for best flavor.
Preheat your grill:
Set up your grill for two-zone cooking. One side should be set to medium-high (direct heat), the other to low or off (indirect heat). Clean and oil the grates.
Grill the chops:
Remove the pork chops from the marinade and let them come to room temperature for 15 to 20 minutes. Place them on the hot side of the grill and sear for about 3 to 4 minutes per side until nicely browned.
Move to indirect heat:
Transfer the pork chops to the cooler side of the grill. Insert a meat thermometer into the thickest part and cook with the lid closed until they reach an internal temperature of 140 to 145°F. This can take about 8 to 12 minutes.
Rest before slicing:
Remove from the grill and place on a cutting board. Let the pork chops rest for 5 to 10 minutes before slicing so the juices redistribute.
Swiss Chard Salad with Crumbled Asiago and Cranberries
Ingredients
1 can Chickpeas, drained and rinsed
½ cup Cranberries, dried
½ cup Sliced Almonds, toasted
½ cup Aged Asiago, crumbled (Our Alpsiago from Shepherds Whey is perfect)
¼ cup Red Onion, thinly sliced
2 cups Swiss Card, chopped, stems removed
Dressing
¼ cup Olive or Avocado Oil
1 tbsp Apple Cider Vinegar
1 tbsp Lemon Juice
3 tbsp Maple Syrup (available for online orders or in-person shopping)
2 tsp Dijon Mustard
⅛ tsp Salt
1 pinch Black Pepper
Make the dressing:
Whisk together the oil, apple cider vinegar, lemon juice, maple syrup, Dijon, salt, and black pepper in a small bowl or jar. Taste and adjust the seasoning if needed.
Prepare the salad ingredients:
Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes until golden. Chop the swiss chard, slice the red onion, and crumble the asiago cheese.
Assemble the salad:
In a large mixing bowl, combine the swiss chard, chickpeas, cranberries, red onion, toasted almonds, and asiago. Drizzle with dressing and toss to coat.
Optional resting time:
Let the salad sit for 15 to 20 minutes to allow flavors to blend if you have the time. Toss again before serving.
Tip: To save on time, you can purchase pre toasted almonds. Feta or any dry crumbly cheese can be swapped for the asiago.
So, grab your apron, gather your ingredients, and let your creativity flow in the kitchen!
Share your creations with us! Whether you are a seasoned chef or a home cook experimenting with flavors, we want to see how you interpret this beloved dish.
Happy Cooking!
The Geraghty's
Comments