A couple of recipes…

In Uncategorized on August 22, 2009 at 2:19 pm

… for your drooling pleasure:

Maple Syrup Pork Chops Recipe


  • 6 Wells Tavern Farm pork chops
  • Oil as needed for browning
  • 1/4 cup chopped onion
  • 1 Tbsp apple cider or white vinegar
  • 1 teaspoon chili powder
  • 1/2 teaspoon pepper
  • 1/4 cup Severance Maple Farm maple syrup
  • 1/4 cup water
  • 1 Tbsp Worcestershire sauce
  • Salt to taste
  • Flour as needed to thicken the gravy


1 Preheat the oven to 400°F. Lightly brown the pork chops in a small amount of oil, then place them in a flat baking dish with sides.

2 Combine the other ingredients in a small saucepan and heat until warm; pour over chops. Cover and bake for 45 minutes, basting occassionally.

3 Place the pork chops on a warming platter and pour the sauce into a saucepan. Thicken it slightly with flour to make gravy, salt to taste, and serve it over the chops.

Serves 4 to 6, depending on the size of the pork chops.

* * * * * * * * * * * * * * * * *

Apple and Maple Sausage Recipe


  • 1 pound Wells Tavern Farm Sweet Italian sausage
  • 1 teaspoon ground cinnamon
  • 1 large local apple
  • 1/4 cup Severance Maple Farm Maple Syrup

Core the apple and cut it into chunks. Chop finely in a food processor or by hand.

Combine with the sausage, cinnamon and syrup.

Form into patties and place in a non-stick fry pan and cook on medium to medium-low until done. Turn occasionally to distribute the glaze. Watch carefully to avoid scorching. You may wish to cover it early on, but near the end of the cooking, uncover to let the glaze thicken.

These sausage patties can be assembled the day before. For a crowd, cook on a cookie sheet in a 325 degree oven for about 40 minutes, if desired. Turn once or twice during cooking.

This recipe can be multiplied although reduce the amount of the maple syrup by about a third for each recipe to keep it from getting too sweet.

The sausage develops a wonderful maple flavor with just a bite of hot pepper and a beautiful glaze. It is wonderful with a savory frittata and fruit; try it served with peaches from Coyote Hill Farm, or berries from Bloody Brook Farm.

–>If you haven’t noticed, you can purchase the highlights of the recipes above at the Farmers Markets Wells Tavern Farm attends each week, held in Bernardston on Tuesday, and Thursday in Northfield, both from 4-7 p.m.  See you at the market!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: