Also, along some similar lines as the above favor, I ask that you go out and purchase meat that is raised organically and grass fed. Go to the farmer's markets and get to know the farmers and find out their practices before purchasing your meat. Not only will you be helping to reinforce some of the above mentioned changes to food production, but you will also be gaining huge bounds in terms of flavor. I'm telling you: animals that are raised on what they should be eating and that are not being filled with antibiotics and whatnot taste leaps and bounds better than the typical meat you buy at the grocery store. I promise you that you won't be disappointed.
When you go out and get some pork chops from your local farmer's market, try out this recipe. Joe said I should only make pork this way because it is so good. Sorry for no photos--next time I make it I'll make sure to get a couple and update the post.
Pork With Mustard Bourbon Glaze
2 pork chops (about 1 1/2" thick)
salt and pepper
1 t. mustard powder
2 TB cooking oil
1/4 c. dijon mustard
1/8 c. honey
2 TB butter
Rub the pork chops on each side liberally with salt and pepper and the mustard powder. Allow to sit at room temperature for about 35-40 minutes before cooking.
Heat 2 TB cooking oil in a skillet over medium high heat. Add the pork chops and cook to medium, about 3-4 minutes on each side. Remove the pork chops and allow to sit for 10 minutes.
Turn down the heat in the skillet to medium-low. Add the dijon mustard and honey and stir for about a minute. Carefully add the bourbon, stirring constantly. Cook for about 2 minutes, stirring, and then stir in the 2 TB of butter and serve drizzled over the pork chops.
Sauteed Beet Greens
4 c. beet greens, chopped into large chunks
4 TB butter
1/4 c. cooking oil
4 cloves garlic, chopped
1/4 c. chopped onion
salt and pepper
1/2 t. red chili peppers
1/4 c. lemon juice
Heat the butter and cooking oil over medium heat in a large pan. Add the garlic and the onion and cook until tender, about 3 minutes. Add the beet greens and cook until wilted and tender, about 5 minutes. Stir in salt and pepper, red chili flakes, and lemon juice and serve.