I am on an email list for a company that coordinates sales of what are
loosely referred to as "heritage" foods. These products - and they
include meats, fowl, etc, are from breeds or products that have proved
themselves delightful to the palate, but fallen out of favor as they
are not idea for factory farming or mass production. Some are organic
(whatever that means insofar as meats), some grass-fed, etc, The site
gives details.

These products are raised in many places in the US, but this web site
is the gateway to their sales - read up on them here.

http://heritagefoodsusa.com/

Frankly, up until now, I have used the site just to browse, as I found
the priced way, way too high to order most things. Well, my waiting
proved worthwhile. A couple of weeks ago they put up some specials
that made some porterhouse pork chops comparably priced to those one
would find at a good butcher, so I decided to take the plunge.

The pork arrived Thursday, fresh vac-packed, perfectly insulated with
lots of ice packs, too. Three vac packs of 5 chops each. Each chop was
about 13-15 ounces. These were thick monsters. It took me more than
two meals to finish mine.

I made stuffed chops. Use the dressing of your choice. Slice a pocket
into the chops, stuff, secure with toothpicks, if you like, then brown
on top of the stove in oil (olive or regular, as you prefer). I did
not have a skillet large enough to fit all this bounty, so while I was
browning them in two skillets, I put a roasting pan, lightly brushed
with oil into the oven to heat.

After browning on both sides, I placed the chops into the oven pan,
(they barely fit, I had to maneuver them around), covered them with
peeled and sliced apples and thinly sliced onion, and baked them at
350F until they were done. - half hour or so.

WOW! Flavorful, moist and just downright yummy. It is nice to get such
delicious pork these days and the dog really appreciated the bones.

Boron