Teriyaki Pork & Pineapple Kabobs

These Teriyaki Pork & Pineapple Kabobs have quickly become a family favorite this summer! They’re easy to put together, packed with flavor and the combination of sweet pineapple with savory, tender pork is hard to beat. With a simple homemade teriyaki sauce made from ingredients you probably already have in your pantry, these kabobs are a delicious way to fire up the grill and enjoy pork this summer!

A look at the Presidential Candidate's Favorite Iowa State Fair Food - the Pork Chop on a Stick

If you've been listening to the news over the last week you've probably noticed that every Presidential Candidate has had to get their hands on a Pork Chop on a Stick while attending the Iowa State Fair.  This is really no surprise to me.  The Pork Chop on a Stick is easy to eat (with no awkward photo opportunity - i.e. corn dogs), is a classic "stick" fair food, is one of the healthiest foods on the fairgrounds, showcases Iowa's #1 pork production in the country and it is delicious!

The Upper Chop Shop located
east of the Pork Tent
(The Lower Chop Shop is located across
the road from the Livestock Pavilion)

The Pork Chop on a Stick can be found at the Iowa Pork Producer Association's Chop Shops at the Iowa State Fair.  What is really neat is that the chops are cooked and served by pork producer volunteers from across the state.  My Farmer and I have been volunteering at the Chop Shops for the last 9 years we decided last weekend when we were volunteering at our shift this year.

This Iowa State Fair patron is all smiles
as she receives a Pork Chop on a Stick

So you might be asking, what is the Pork Chop on a Stick?  To simply put it, the Pork Chop on a Stick is a French Cut Pork Chop.  This pork chop is cut from the center of the pork loin and leaves the bone in, creating a stick to hold on to for eating on the go, or actually gives it an elegant look if served on a plate.  One question that I get every year serving Pork Chops on a Stick is, "where's the stick?".  It is the bone!  No additional wooden stick needed for this Iowa State Fair food staple.

The Iowa Pork Producers serve around 5,000-6,000 Pork Chops on a Stick daily at the Iowa State Fair.  The chops are put on long racks, that are then inserted into a rotisserie grill.  They cook for about an hour, or til they reach 145 degrees Fahrenheit.

Top Left: My Farmer and our friend Mike getting chops ready to go in the grill
Bottom Left: Pork Chops on a Stick cooking on the rotisserie grill
Right: My Farmer taking Pork Chops on a Stick off the grill and into serving pans

Our friend Mike graciously let me use one of his
photos from his phone when Donald Trump stopped by
for his Chop on a Stick the day of our volunteer shift

Looking at these photos I'm getting hungry for a Pork Chop on a Stick!  It is no wonder that everyone comes by for one, including Donald Trump ;)  If you are headed to the Iowa State Fair be sure to get a Pork Chop on a Stick and check out my top Fair Food guide too (that includes the Pork Chop on a Stick).  And if you aren't able to make it to the fair, but are still hungry for a pork chop, check out this infographic on how to cook pork chops four different ways.

Our friend Mike, myself and My Farmer
during our Chop Shop volunteer shift

The Pork Tent is always a highlight for our family and friends every year, and this year it is turning out to be the place to go if you're running for President.  What are some of your favorite spots to visit at the Iowa State Fair?  What is your favorite Fair Food?  Remember to Comment for a Cause!

1 Pork Loin 3 Meals

Have you ever glanced at those big pork loins on sale at your local grocery store and wondered what you could possibly do with all that meat beside throw a party? Well, I'm going to show you how to utilize a whole loin by cutting it into three versatile portions for a roast, chops and stew meat. Not only is buying a whole pork loin a budget-friendly option, but it also ensures you have a high-quality source of protein for several meals.

Buttermilk Parmesan Pork Chops #dairymonth

Celebrate National Dairy Month with this juicy, flavorful, Buttermilk marinated pork chop that is an quick supper fix any day of the year.

I've enjoyed sharing dairy recipes this week with several of my blogging friends and it got me thinking about my favorite dairy products.  My family and I love all dairy products from ice cream, to cottage cheese, to milk.  But one, maybe surprising, dairy product that I love to cook and bake with is - Buttermilk.

Buttermilk brings a richness to any food you add it to.  In baking, it adds a creamy taste and texture.  In cooking, it can give a tangy flavor while making your meat juicy.  It is a versatile dairy product that my family is always excited to see in our refrigerator because they know I have plans to make something extra special and delicious!

Now onto my Buttermilk Parmesan Pork Chops.  Being pig farmers we obviously eat a lot of pork in our house.  And yes, even though I love the most popular pork product - bacon - just like the rest of the world, my favorite is the pork chop.  Pork chops are easy to make and we probably make them a couple of times a month.  These Buttermilk Parmesan Pork Chops are simple, yet with lots of flavor.  My favorite part is that you marinate them in buttermilk overnight to make them nice and juicy!

Buttermilk Parmesan Pork Chops

4 boneless Pork Chops
1/2 pint Buttermilk
1/2 cup Bread crumbs, Italian seasoned
1/4 cup Parmesan cheese, shredded
1 tsp Seasoning salt (being an Iowan my favorite is Cookies 😉)
Salt and pepper

Place all four pork chops in a resealable plastic bag with the buttermilk.  Lay flat in refrigerator overnight so each pork chop is covered evenly in buttermilk.

After marinating, take the pork chops out of the buttermilk, keeping a nice coating of buttermilk on each one and discard the remaining buttermilk and bag.  Season each pork chop with salt and pepper.  In a pie plate, mix bread crumbs, parmesan cheese and seasoning salt.  Dip each pork chop evenly on both sides in bread crumb mixture.

Heat skillet to medium/medium high.  Melt 1 tablespoon butter in pan and cook coated pork chops 2 minutes on each side, or until lightly browned.

Place pork chops in a shallow baking dish and bake at 350°F for 10 minutes, or until pork reaches 145°F.  Let rest and enjoy!

Be sure to check out my other #dairymonth recipes from earlier this week (Whole Milk Yogurt Banana Custard Muffins and Chili Cheese Corn Salad) and check out the other great recipes shared by some of my other blogger friends too!  Thank you to all the dairy farmers that work hard everyday to take care of their animals and take pride in making quality milk and fresh dairy products.  What is your favorite dairy product?  Are you a buttermilk fan like me?  Remember to Comment for a Cause.

Caramel Apple Empanadas {With Cajeta or Dulche de Leche} by Cooking With Carlee
Summer Fruit Smoothie by Palatable Pastime
Berry Cream Muffins by Jolene's Recipe Journal
Black Currant and Rosemary Tea Ice Cream by A Day in the Life on the Farm
Chocolate Oreo Fudscicles by Family Around The Table
Yogurt Banana Pudding Pops by A Kitchen Hoor's Adventures
No Bake Oreo Cream Pie by Tip Garden
Creme Anglaise ('Real Custard') by Caroline's Cooking
Buttermilk Parmesan Pork Chops by Corn, Beans, Pigs & Kids
Earl Grey Panna Cotta by Culinary Adventures with Camilla
Best No Bake Cheesecake with by Feeding Big
Grandma’s Cheesy Ranch Party Potatoes by Mommie Isn’t Made of Money

Summertime Grilling with Blueberry and White Pepper Pork Chops

*This post has been sponsored by BBQ Week contributors, including 

Not Ketchup.  All views and opinions shared are my own.*

Fire up your grill with these marinated Blueberry and White Pepper Pork Chops.  The lightly sweet marinade caramelizes on the pork chops on the grill and the Blueberry Pico served on top brings a bright, contrast that will make your taste buds wanting more!

Pork Chop Party! + Pork Chops 4 Ways Infographic

It is very common for our family to cook up pork chops when we have family and friends over.  Pork chops are easy and delicious to prepare.  I enjoy to cook them with a simple rub or marinade.  I love cooking pork and sharing about our hogs at home, and tomorrow I'm excited to share about pork at Jethro's BBQ n' Pork Chop Grill in Johnston as part of the Iowa Food & Family Project's "Join My Journey" program.

I'll be joining Kristin Porter, Iowa Girl Eats (pictured above) and Nicole Patterson, Farm Girl Facts of Life at the event from 11am to 1pm.  If you are in the Des Moines area you should stop by for lunch, eat some pork and register for prizes!

If you can't come to Johnston tomorrow, or even if you can, I highly recommend you make some pork chops for your family tonight!  Spring is the air, which means that our grill and smoker are fired up on a regular basis.  Enjoy the weather and prepare your pork chops outside, or cook them the traditional ways of oven baked or pan fried.  Anyway you do it, be sure to enjoy this nutritious, lean protein with great company (and maybe a side of baked beans!).  Here is an infographic with cooking basics for pork chops:

Here are a couple of my favorite pork chop posts - be sure to check them out and fix a pork chop for supper tonight:

• Buttermilk Parmesan Pork Chops
• Iowa State Fair Food - Pork Chop on a Stick

What is your favorite way to prepare pork chops?  Remember to Comment for a Cause!

National Pork Month #Celebrate365 Blog Party

October is one of my favorite times of the year for many reasons:  harvest is in full-swing (or as much as we can this year between rains), it is sweatshirt weather, my birthday is at the end of the month, and it's National Pork Month.  I have been raising pigs with my family and now my husband literally my entire life.  I love sharing about our pigs and delicious ways to prepare pork.  So in recognition of National Pork Month I joined forces with my Celebrate 365 co-hosts (Carlee from Cooking with Carlee, Ellen of Family Around the Table, Jan of The Tip Garden and Nicole of Tales of a Kansas Farm Mom) to host a Pork Recipe Blog Party!

Reflections on My First Farmers Market Season with VIP Pork

As our first farmers market season comes to a close, I’ve been reflecting on what a rewarding experience it has been. While this side of our pork production is just a small percent of what we do on the farm, it has been so meaningful to connect with our community in a new way — by offering VIP Pork directly to customers.

Tuesday Tasty Pork Recipe

Things have been busy on the farm with harvest, obviously since I haven't blogged since my last Tuesday Tasty Pork Recipe...  Anyways, as promised, here is another favorite pork recipe in honor of National Pork Month.  I figured I have done recipes with ham, bacon, and ground pork, so today I better do a pork rib recipe.  This is my favorite way to make pork ribs.  It is so simple (crock pot!) and the meat just falls off the bone.  Plus, I use my homemade BBQ sauce on the ribs.  I modified this recipe from a Pillsbury recipe.  I'm afraid no photos because I haven't been home to cook supper in the last week - I've been too busy in the field!

Slow-Cooked Hot and Spicy Pork Ribs

An adaptive version using Country Style Pork Ribs
click here for the recipe

Ingredients:
2 racks of pork ribs
3 garlic cloves, minced

BBQ Sauce:
1 cup ketchup
1/4 cup brown sugar
2-3 spoonfuls minced chipotle chiles in adobo sauce
1-2 Tbsp. Worcestershire sauce
1 tsp. salt

Place pork ribs in slow cooker.  Sprinkle with garlic.  Cover and cook on low for 6 hours.

About 30 minutes before serving, drain and discard juices from the slow cooker and pour or spoon BBQ Sauce over the ribs.  To make the BBQ Sauce combine all ingredients, mix well.

*** Special Ingredient Tip ***  Chipotle chiles in adobo sauce is bought in a small can.  You will never use the entire can in one recipe, so what I do is put the entire can (chiles and sauce) in a small food processor and mince till chiles are finely chopped.  Use in recipe as directed and put unused in a ziploc bag.  Freeze leftovers and thaw next time chipotle chiles in adobo sauce are needed in a recipe.  (I learned this from Rachael Ray!)

Now it is time to announce last week's pig silicon pot holder winner - congratulations Nicole!  Please send me your mailing address and I'll get your new pot holder out to you!

Now for this week I'll be giving away another pig silicon pot holder.  To be entered in to the randomized drawing, share your favorite crock pot recipe in the comment section.  How easy is that!  There were only two people that shared last week - they had a 50% chance of winning, so share this week and see if you win!  Thank you once again to the Iowa Soybean Association and the Soybean Checkoff for the pot holders!  The winner will be announced next week!

All Purpose Pork Rub - Tractor Approved Recipe

One feature this month through my 31 Days from a Tractor Seat series is that I am sharing some of my family's "Tractor Approved" recipes.  During fall harvest I have a unique situation where I find myself in the field pretty much all day, everyday, along with my husband and kids.  This means that we don't have that much food in our house because I don't have that much time to run to the grocery store or simply to just cook or bake something.  But one thing I always keep on hand is my All Purpose Pork Rub so I can smoke on a "rain day".  (Plus I had to share a pork recipe this month because it is National Pork Month!)  Be sure to check out my other "Tractor Approved" recipes:  Six Week Muffins, The Best Tuna Salad and Sweet & Salty Corn Chips.

Why does All Purpose Pork Rub get the "Tractor Approved" seal?  First, deli meat sandwiches get a little old if you have them daily for a couple of months, so it is nice to make something a little different to switch up the standard lunch-box sandwich.  Second, this pork rub works on everything - loins, ribs, etc.  So whatever pork you have on hand, you can put it on.  It is a great salty rub with a little bit of a kick to it.  Third, the ingredients for the rub are staple spices I always have in my pantry.  I enjoy this rub so much that I even keep huge batches of it on hand so I can smoke with it whenever I find time.  I love smoking all year long.

All Purpose Pork Rub (adapted from Masterbuilt Smokin' Recipes)
1 Tbsp Salt
1/2 cup Brown Sugar
5 Tbsp Chili Powder
3 Tbsp Ground Cumin
4 tsp Cayenne Pepper
4 tsp Black Pepper
4 tsp Garlic Powder
4 tsp Onion Powder

Mix ingredients and rub mixture on meat for at least two hours before cooking, overnight is best.  Allow meat to reach room temperature before smoking.  Store leftover rub mixture for future use.

My favorite pork product to use this rub on is pork loin!

Do you own a smoker?  What is your favorite pork recipe?  Remember to Comment for a Cause!

(This post is a part of a 31 Days from a Tractor Seat series.  The best way to keep up with this series is to follow via email on the right sidebar of this post or by following on Bloglovin.  Also be sure to like the Corn, Beans, Pigs and Kids Facebook page for daily updates from the field.)

Celebrate National Pork and National Apple Month

I love the month of October for many reasons - cool weather, the changing colors of the leaves, harvest, Halloween and my birthday!  I also enjoy the month of October because it is a great excuse to eat savory pork and delicious apples, since October is also known as National Pork Month and National Apple Month.

To celebrate the first day of this great month, I thought I'd share some fun facts about both pork and apples!

• Iowa's pork producers raise 28% of all US Pork, making Iowa the top producer of pork in the nation.
• There are more than 8 million pigs in Iowa, so yes, it is true, there is almost three times as many pigs in Iowa, as there are people.
• Americans, on average, eat more than 60 pounds of pork each year, and with the popularity of bacon rising, that number is surly to rise!
• Red Delicious Apples, America's favorite apple, was developed on a farm near East Peru, Iowa in the 1880s.
• Apples are grown in all 50 states, but only 36 commercially.  There are over 2,500 varieties of apples grown nationally.
• Apple blossom is the state flower of Michigan.

Also to celebrate be sure to cook and bake with pork and apples.  One great recipe that includes both pork and apples is my Harvest Brats recipe - check it out here.

Harvest Brats
Delicious pork brats with a apple and onion mustard slaw

One Pan Pork Egg Roll Bowl

It’s National Farmers Market Week, and there’s no better way to celebrate than by shopping local and letting the season’s freshest ingredients inspire your next meal. That’s exactly what I did at the Hampton Farmers Market this week — and the result? A flavorful, One Pan Pork Egg Roll Bowl!

Slow-Cooker Smoky BBQ Pork Ribs and 20+ Game Day Foods #FootballFood

Do you ever go on a Pinterest binge where you find yourself pinning something everyday for days on end?  Well, that has been me lately; between trying new zoodle recipes (or any excuse to use my new spiralizer), to getting ready to celebrate Mr. K and Miss L's birthdays, to preparing for next weekend's Big Game, it seems like I'm turning to Pinterest every night to help me think through ideas.  Well, today, I'm passing the addiction on to you and I'm sharing my Slow-Cooker Smoky BBQ Pork Ribs along with over 20 other great recipes from some of my blogging friends to help you find a great dish for next weekend's Big Game or really any day 😊

When it comes to the Big Game, I don't know about you, but I'm really only there to watch it so I can eat great food and hopefully see a couple good commercials.  So for me, anything that is simple and can sit around, is a win for me.  That is why for my Smoky BBQ Pork Ribs, made with Chipolte Chiles in Adobo Sauce, I turned to my slow-cooker.  I hope you enjoy these easy, savory Pork Ribs at your Big Game Party!

Slow-Cooker Smoky BBQ Pork Ribs

4# Country Style Pork Ribs

4 garlic cloves, minced

Salt and Pepper

BBQ Sauce:

1 cup Ketchup

1/4 cup Brown Sugar

1/4 cup Chipolte Chiles in Adobo Sauce, chopped

2 Tbsp Worcestershire Sauce

1 tsp Salt

Place pork ribs in a slow cooker.  Sprinkle with salt, pepper and minced garlic.  Cover and cook on low for 4 hours.

About 30 minutes before serving, drain and discard juices from the slow cooker and pour or spoon BBQ Sauce over the ribs.  To make the BBQ Sauce, combine all the ingredients and mix well.  (And by the way, this is my go-to BBQ Sauce that I use on everything!)

***Cook's Tip***  Chipolte Chiles in Adobo Sauce is bought in a small can.  You will never use the entire can in one recipe, so what I do is put the entire can (chiles and sauces) in the food processor and mince til the chiles are finely chopped.  I then use the mixed chopped chiles and sauce in the recipe as directed and put the unused in a freezer storage bag.  I freeze the leftovers and then thaw the bag the next time I need chipolte chiples in adobo for a recipe, like for my Sweet and Spicy Hog Wild Baked Beans, recipe #20 down below. 😉

Ready for over 20 other great #FootballFood recipes to get you ready for the Big Game from some of my blogging friends and I?  

Here they are - you'll have to comment below and let me know which recipe you're most excited about!

   1. Mini Sweet and Spicy Cheese Ball from Dad What's 4 Dinner

   2. Mexican Queso Dip from Palatable Pastime

   3. Baked Onion Dip from Family Around the Table

   4. Sloppy Joe Buffalo Chicken Sliders from Tip Garden

   5. 5 Ingredient Loaded Baked Potato Dip from Corn, Beans, Pigs, Kids

   6. Buffalo Chicken Taquitos from Cooking With Carlee

   7. Toasted Mexican Ravioli from Jolene's Recipe Journal

    8. Bacon Wrapped Shrimp Jalapeno Poppers from Cooking With Carlee

    9. Freezer to Crockpot Italian Sausage Grinders from Tip Garden

   10. Masala Spiced "Bollywood" Popcorn from Palatable Pastime

   11. Spicy Beer Bratwurst Sliders from Dad Whats 4 Dinner

   12. Caramel Crispix Mix from Corn, Beans, Pigs, Kids

   13. Pizza Quesadillas from Jolene's Recipe Journal

   14. Pepperoni Cheese Pizza Sliders from Family Around the Table

   15. Healthy Turkey and Cheese Roll-Ups from Palatable Pastime

   16. Game Day Black Bean Habanero Chili from Dad What's 4 Dinner

   17. Warm and Cheesy Pulled Pork Dip from Cooking With Carlee

   18. Cinnamon Streusel Dessert Pizza from Tip Garden

   19. Raspberry Glazed Chicken Wings from Family Around the Table

   20. Sweet and Spicy Hog Wild Baked Beans from Corn, Beans, Pigs, Kids

   21. Doritos Locos Nachos from Jolene's Recipe Journal

So what do you enjoy the most about the Big Game?  Are you there to watch football?  Watch commercials?  Watch the half-time show?  Tell me below and remember to Comment for a Cause!

Raising the Best Pig to Meet Consumer Demand

One of our main goals as farmers is to provide healthy, affordable food for people across the country and even the world. In order to have those cuts of pork the consumer wants at their local grocery store, butcher shop or restaurant, we watch consumer demands and in the last two years have changed our genetics to a Large White Duroc crossbreed to meet those wants.

Tuesday Tasty Pork Recipe

Me during the Pride of Iowa contest demonstrating
Fiesta Pork Soup (age 16)

It's Tuesday and time to share another Tuesday Tasty Pork Recipe in honor of National Pork Month.  Now this week's recipe I decided to also honor National 4-H Week, an organization I am a very proud alumni of, as well as volunteer for today.  When I was in 4-H as a member of the Clear Lake Sailors in Hamilton County, Iowa, I always participated in the Pride of Iowa contest every year at the county fair.  The gist of the Pride of Iowa contest is that 4-Hers give a live cooking demonstration and the food they make must include an Iowa product in it.  One year for the contest, I made the recipe I'm going to share today.  I got the recipe from the National Pork Checkoff and fell in love with the recipe's simplicity and flavor.  I hope you enjoy it too!

Fiesta Pork Soup 

My kitchen helper

(This is a great recipe for kids to help with or for a teen to take the lead on.)

Ingredients:
1 pound ground pork
8 oz picante sauce
1/8 tsp. ground pepper
2 cups (or 1 - 14 1/2 oz can) chicken stock/broth
1/8 tsp. ground cumin
1 - 11oz can condensed fiesta natcho cheese soup

Ingredient line-up

In medium saucepan, cook and stir pork until browned.  Drain.

Add chicken broth, picante sauce, cumin and pepper; bring to boil.  Reduce heat; cover and simmer 15 minutes, stirring occasionally.

Stir in cheese soup; simmer until heated through.  Do not boil.

Pour into serving bowls; garnish with sour cream and tortilla chips.  Serves 5.

(I like to dip with my chips while
My Farmer likes to crunch up the chips as if they were crackers!)

Now it is time to announce last week's pig silicon pot holder winner - congratulations Dee W!  Please send me your mailing address and I'll get your new pot holder out to you!

Now for this week I'll be giving away another pig silicon pot holder.  To be entered into the randomized drawing, share your favorite soup to warm up with in the fall and winter in the comment section.  Thank you once again to the Iowa Soybean Association and the Soybean Checkoff for the pot holders!  The winner will be announced next week!

Tuesday Tasty Pork Recipe

Once again I go another week with no other post besides my Tuesday Tasty Pork Recipe!  But I am happy to report that, that, should change because we finished harvest!!!!  Well, I should correct that, we finished combining.  Which means that LP and I won't be in the field anymore.  Tomorrow I'm planning on posting some photos from the end of harvest.

Now onto this week's Tuesday Tasty Pork Recipe in honor of National Pork Month.  I decided that this week's recipe should be all about comfort, so I'm sharing my recipe for Tater Tot Casserole.  It is nothing fancy but it is how I like to make the classic dish.  I love anything I can do in a 9x13 pan and that only takes six ingredients!  I also have to admit, growing up I never had Tater Tot Casserole very much growing up but whenever I did I loved it.  This recipe is something I completely threw together with ingredients that I thought should be in the casserole.  My family likes it, so I feel like it works.  I hope you enjoy!

Tater Tot Casserole

Ingredients:
1 - 32oz package tater tots (with onion if available)
1# ground pork
1 cup frozen corn
1 - 16oz container sour cream
1 can cream of mushroom soup
2 cups shredded cheddar cheese

Ingredient Line-up

Place tater tots in greased 9x13 pan.

I don't find the need to line up the tater tots - I just throw them in!

Brown ground pork.

I cook the pork in the microwave and then reuse the dish to mix other ingredients.

Top tater tots with pork.

Top casserole with corn (or whatever frozen vegetable you like).

Meanwhile, mix sour cream and soup together.

Add cheese to mixture.

Mix well.

Spread on top of casserole.

Bake at 350 degrees for 45 to 60 minutes until brown and bubbly.

Enjoy!

Now it is time to announce last week's pig silicon pot holder winner - congratulations Nicole!  I'll get your new pot holder out to you soon!

Now for this week I'll be giving away another pig silicon pot holder.  To be entered into the randomized drawing, share your favorite "comfort" food in the comment section.  Thank you once again to the Iowa Soybean Association and the Soybean Checkoff for the pot holders!  The winner will be announced next week!