Niman Ranch Rules

Niman Ranch

Cider Brined Frenched Rib Pork Chops

We compared the following recipe with normal supermarket quality chops and the elite Niman. There was no comparison. It’s obvious why Niman is the choice of fine restaurants and chefs.

Ingredients to Serve 8

Brine
2 cups apple cider
1 cups water
1/8 cup kosher salt
1/8 cup firmly packed dark brown sugar
4 garlic cloves, pressed or pureed
1 teaspoon crushed hot red pepper flakes
1 teaspoon finely ground fresh black pepper

Spice Blend
1 tsp chile powder, preferably Ancho
1 tsp mustard powder
1 tsp tablespoon garlic salt
1/2 teaspoon finely ground fresh black pepper
Pinch cayenne

2 each 1 1/2 inch thick pork rib chops, about 9-10 ounces each
About 2 Tbls canola oil
2 Tbls unsalted butter, melted
10 thyme sprigs tied in a bundle

Combine all of the brine ingredients in a large bowl, stirring to
dissolve the sugar.

Place the chops in an extra-large re-sealable plastic bag (or divide
between two smaller bags) and pour the brine over the top. Squeeze out any excess air from the bag and close. Roll the bag to evenly coat.
Refrigerate for at least 12 hours or up to 1 day.

Preheat one zone of a well-oiled charcoal or gas grill to medium
high and another to medium low for 20 minutes.

Combine all of the rub ingredients.

Remove the pork chops from the brine and pat dry with paper towels.
Sprinkle the rub evenly on both sides of each of the chops.

Using a brush, blot all sides of the meat to lightly coat with canola
oil.

Depending on the grill size, the chops will need to be cooked in
batches to ensure there is a clean portion of the grill to flip to.

Place the chops onto the medium high grates, and do not move for 3
minutes with the lid open. Flip over to a clean portion of the grill,
still over medium high, with the lid open, and do not move for 3
minutes.

Baste both sides of each chop with butter. Move to the medium low
grates, close the lid, and cook for 4 to 5 minutes for Medium and 6 for
Well. Baste with butter and flip to the other side. Close the lid and
cook on the second side for 5 minutes for Medium and 6 for Well. Baste
with butter.

Remove from the heat and brush with the thyme bundle and enjoy.

Fabulous! Rating A Major

__________________________________________________________

Copyright 2008 By Punchin International. All Rights Reserved

Niman Ranch
Address, Telephone 1955 Embarcadero Cove
Oakland, CA94606
510-808-0330

Website www.nimanranch.com

Date Established 1972

Founder Bill Niman

Our Mission Niman Ranch and its family farmers raise livestock traditionally,
humanely, and sustainably to deliver the finest tasting meat in the
world.

Specialty Gourmet Natural Meats; beef, pork, lamb, smoked and specialty products.

_____________________________________________________

Backgrounder

Company: Niman Ranch

CEO: Jeff Swain, CEO

Headquarters: 1600 Harbor Bay Parkway, Ste, 250
Alameda, CA 94502

Web site: www.nimanranch.com

Telephone: (866) 808-0340

Fax: (510) 808-0339

E-mail: info@nimanranch.com

Mission: Niman Ranch and its network of more than 600 family farmers and ranchers raise livestock traditionally, humanely, and sustainably to deliver the finest tasting meat in the world. Niman Ranch’s independent family farmers practice the highest standards of husbandry and environmental stewardship while raising natural beef, pork and lamb. Niman Ranch meat is traceable from farm to plate and all Niman Ranch animals are born, raised, and processed in the United States. Great taste is the goal for Niman Ranch, achieved by the strict protocols developed to ensure the healthiest animals.

About Niman Ranch:
Bill Niman started farming in 1972 on a ranch in Bolinas, California, just across the Golden Gate Bridge from San Francisco. Over the past thirty years, Niman Ranch has grown into a network of more than 600 U.S. family farmers and ranchers. Trusted by top chefs and discerning consumers, Niman Ranch’s commitment to humane husbandry and responsible farming has been producing the finest tasting meat for decades. Niman Ranch markets its fresh beef, pork, lamb and specialty smoked and cured products at select grocery and natural foods retailers nationwide. The full line of Niman Ranch products is available through Niman Ranch’s online store at www.nimanranch.com.

Products: Pork

ü Never given any antibiotics or hormones
ü Fed the finest all natural feeds
ü Heirloom breeds chosen for eating quality and flavor
ü Juicier and more flavorful due to higher percentage of the intramuscular fat necessary to live outdoors
ü Raised outdoors on pasture or in deeply bedded pens
ü Raised on independent, family-owned farms that care for the land with the same passion that they care for their livestock
ü Treated humanely, according to the strictest protocols in the industry, developed in conjunction with the Animal Welfare Institute
ü Regularly taste-tested for color, flavor, marbling, succulence, tenderness and texture

Beef

ü Never given growth-promoting antibiotics or hormones
ü Fed the finest all natural vegetarian feeds
ü Grown on grass, finished on grain
ü Angus breeds selected for flavor and tenderness
ü Only USDA Prime or USDA Choice grades
ü Raised on sustainable family ranches
ü Always treated humanely and respectfully
ü Slaughtered at an age of nearly two years, ensuring better flavor
ü Dry aged center cuts available for a richer, more complex flavor

Lamb

ü Never given any antibiotics or hormones
ü Fed the finest all natural vegetarian feeds
ü From select breeds known for flavor and tenderness
ü Always treated humanely and respectfully
ü Raised on sustainable pastures of family-owned ranches in California and Utah
ü Finished on alfalfa and other grains to ensure a rich, mellow flavor that isn’t gamy
ü Low stress environment and ample grazing room contributes to its rich marbling and delicate flavor

Specialty Meats

ü Made only with superior quality Niman Ranch beef, pork and lamb
ü Developed by Niman Ranch master charcutier using old-world techniques
ü Smoked over real applewood
ü Nitrite-free line available including salames, hams and bacon
ü Products include:
o Salame – with proprietary spice mixtures and light smoke
o Bacon – dry-cured or uncured, center cut, applewood smoked
o Franks – all-beef and beef/pork combinations
o Pork Dinner Sausages – Sweet Italian, Spicy Italian, Thai Spice, Apple Gouda, Chipotle Cheddar, Bratwurst, Andouille, Chorizo.

Supporting Associations: Animal Welfare Institute
Waterkeeper Alliance
Slow Food USA
Center for Urban Education about Sustainable Agriculture
Glynwood Center
Earthpledge
Chefs’ Collaborative
American Farmland Trust
National Campaign for Sustainable Agriculture
The Heifer Project
Humane Husbandry Institute

Awards/Accolades: ICIC-Inc Magazine Inner City 100 for four consecutive years
Glynwood Center for Environmental Stewardship
Bon Appétit Magazine’s Food Artisan of the Year
American Institute of Food and Wine Award for Animal Husbandry
Winners of Many Taste Test Awards including:
Cooks Illustrated – Best Bacon, May/June 2004
NASFT finalist – Thai Spice Sausage, Winter 2006
Men’s Health – Best Premium Beef and Best Bacon, June 2007
Women’s Health – Best Mail Order Meat, December 2007

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