Pork Chop Marketing Plan

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Glazed Pork Chops Serves: 4
Ingredients:

• 4 large pork chops
• 2 tablespoons pure maple syrup
• 1 tablespoon grass-fed butter
• 1 tablespoon coconut oil
• Sea salt and ground black pepper

Instructions:

1. Rub both sides of each pork chops with salt and pepper.
2. Melt coconut oil and butter in a frying pan over medium-high heat. Add pork chops and cook each side for 5 minutes until nicely browned and internal temperature reaches 155 degrees. Add 1 tablespoon maple syrup on four pork chops. Turn them over and pour the other 1 tablespoon of maple syrup on.
3. Allow pork to sauté for a minute per side in the pan until nicely glazed.
4. Place in a serving platter and serve with preferred side.

Bison Patties Serves: 4
Ingredients:
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Place all the dressing ingredients in the bottom of a glass jar. Blend it using a stick blender until well incorporated. Keeping the blender on, drizzle light-flavored olive oil until mixture is thickened.
3. Add the dressing to the salad bowl. Toss everything to coat.

Sautéed Shrimp Serves: 1
Ingredients:

• ¾ lb shrimp, raw, peeled, tails on
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 1 ½ tablespoons coconut oil
• ½ tablespoon coconut aminos
• ½ teaspoon black pepper
• ½ tablespoon fish sauce

Instructions:

1. Put big, heavy skillet over low heat. Melt the coconut oil. Add garlic and stir for couple of minutes.
2. Throw in shrimp and sauté for 4 minutes until pink through, depending on the sizes of shrimp. Add in fish sauce, coconut aminos, and pepper. Sauté for another 1 minute.
3. Plate shrimp and turn up burner under the skillet. Heat the combined liquid and oil in pan. Allow it to cook for a minute or two. Pour mixture over shrimp.
4. Top each serving with a tablespoon of chopped cilantro just before serving.

Parchment-Baked Halibut Serves: 4
Ingredients:

• 4 fillets of halibut, rinsed and pat dried
• 2 bunch garlic scapes
• 1 lemon, thinly sliced
• 2 tablespoons thinly sliced shallots
• Black pepper

Instructions:

1. Preheat oven at

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