Prep Time: 10 minutes
Cook Time: 25 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
4 porterhouse chops, (bone-in loin chops) about 1-inch thick
2 teaspoons paprika
To taste salt and pepper
olive oil, for brushing*
Corn on the Cob:
4 pieces corn, shucked
2 teaspoons olive oil
4 tablespoons butter, unsalted, at room temperature
2 tablespoons cilantro, chopped
1 tablespoon chipotle chile in adobo sauce, chopped*
1 teaspoons lime juice, fresh
Preheat grill over medium high heat and brush with olive oil.Sprinkle paprika, salt and pepper on both sides of the chops.
Grill the pork for 8-9 minutes, turning once halfway through, until cooked to 145 degrees F.Remove the pork from the grill, tent it with foil and let it rest for 3 minutes.
Brush the corn with olive oil and place on the grill. Grill the corn for a few minutes on each side, turning regularly until it is charred. Remove from grill and set aside.
In a food processor, combine softened butter, cilantro, chipotle pepper and freshly squeezed lime juice. Pulse for 1 minute until it’s fully combined.
Dish up 1 tablespoon of the compound butter on top of each piece of pork, and serve alongside a piece of corn on the cob.
*You can find chipotle pepper in adobo sauce canned in the ethnic or Latin section of most major supermarkets.
4 servings (1 serving: 1 chop, 1 piece of corn on the cob and 1 tablespoon of cilantro butter)
*Oil is not included in the nutritional value since it’s for brushing the grill, vs. the chops
This is a fun recipe to play with. You can alter the compound butter for a completely different spin on the dish! Subbing in various types of herbs would be an easy flavor swap – try parsley instead of cilantro, or garlic instead of the chipotle peppers.
Calories: 330 calories
Protein: 25 grams
Fat: 19 grams
Sodium: 90 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 9 grams
Carbohydrates: 18 grams
Fiber: 3 grams
Recipe from: PorkBeInspired.com
By: Breanna Sensibaugh
On April 20th I had the chance to help at the UNL Rodeo on kid’s day promoting the pork industry to younger children. I know that younger kids that live in rural areas are educated in the agriculture area but some kids that live in the bigger cities such as Lincoln do not get that chance. We used a fun spinning wheel called “The Wheel of Pork” to get the kids more involved, and spinning the wheel reveal the question they had to answer. Many of the players got questions such as ‘This goes good with eggs in the morning?’ Most kids guessed bacon because that was easy for them. When we asked them, ‘what pigs eat?’ many of them didn’t know what to say at first so we had to give them options. You could see the wheels turning as they were trying to figure out the answer. Some asked help from their parents but with a little thought many of them got it on their own. For their prize we gave them a pig with the different cuts of meat labeled on it. But helping with this event also helped me learn more about the pork industry myself. I didn’t know that chalk, glass and paint brushes came from pigs. It makes me feel good about myself being able to help the younger generation learn more about the industry and I was also bettering myself and I didn’t even realize it. I think that it is our job to help them understand what we know about the industry and if we don’t know the answer to these questions we should find out for them.
By: Laura Gorecki
I like to call myself an educated farm kid and know the difference between the front end and back end of a pig. However, I am still a little clueless when it comes to cooking the pork that comes from that pig. Thankfully, the National Pork Board is working to help consumers, like me, understand our pork chops better. In order to make pork labels and cuts more consumer-friendly, the National Pork Board updated the Uniform Retail Meat Identification Standards used by most grocery stores and restaurants. The names of popular cuts, such as the pork loin chop and the pork rib chop, have been updated to match similar beef cuts. This makes it easier for consumers to identify the quality and cooking requirements of these pork cuts. The new labeling guidelines also include suggested preparation methods of the meat in order to maximize the eating experience. As a college student, I was personally excited about the cooking instructions because it allows me to be more confident as I purchase and prepare pork products on my own.
To give you an idea of what to look for in the grocery store, here are some examples of the changes that will be made this summer:
Along with these popular chops, the pork butt will now be called the Boston roast. I am very glad they are making this change in particular because the previous name was very misleading and caused confusion among consumers. I think that the new marketing names will boost sales during this summer’s grilling season by showcasing pork as a premiere product in the meat case and on the dinner table.
By: Andrew Spader
Environmental concerns seem to be a hot topic button these days. We only have a limited amount of land and resources to utilize for agriculture. Once it’s lost, it rarely can be replaced in a lifetime. That’s why Nebraska farmers take great pride in maintaining the quality of the resources they have to work with. From erosion control practices to preventing fertilizer runoff, Nebraska farmers do their part to be both good stewards and good neighbors.
There is a lot that goes into the great strides Nebraska pork producers take to be good stewards and neighbors. They understand that their operations naturally produce a fair amount of odor, so they go to great lengths to reduce this inherent issue. They don’t let the manure produced go to waste, either. Not only is manure an excellent fertilizer, it actually helps to improve the soil structure of fields, increase their water holding capacity, and provide secondary benefits that last for years after the initial application.
But, there are also other methods of using this byproduct from pork operations. These methods are significantly newer than applying manure or its derivatives directly to fields.
Danny Kluthe and his biogas generation from his hog operation near Dodge, Nebraska, is a perfect example of how Nebraska’s pork producers take great pride in being both good stewards and good neighbors. If you’re not already familiar with the incredible steps he has taken with his operation, I highly encourage a quick Google search to find out about it all. Essentially, he has built the facilities necessary to capture the methane from his operation and use that gas to generate electricity and run vehicles. There are also many other benefits, such as the nearly odorless, nutrient concentrated fertilizer that is left after the methane is extracted. Below is Danny Kluthe’s methane digester.
All in all, Nebraska’s farmers take great pride in their numerous efforts to maintain the quality of our world’s limited resources.