Ghost Light Farm is home to our herd of Commercial and Registered Black Angus cattle. We breed, calve, wean, and finish on our 170-acre property. The herd roams freely on pasture, drinks from spring fed ponds, and grazes together on grass in the summer. In the winter we provide hay and balage from our fields and purchase some additional forage from our neighbors. Our finishers also eat a ration of corn we purchase from a nearby farm and whiskey-mash from a local craft distillery. We sell our beef direct-to-consumer at on farm, at farmer's markets, and through a monthly subscription. We also sell beef and value-added products to restaurants, whole animal butcher shops and independent grocery stores. We work exclusively with a USDA inspected processing facility that is Animal Welfare Institute approved.
Bone-in chops with a smoky coffee and brown sugar crust, seared then roasted.
Ingredients
4 bone-in pork chops, 1 inch thick
1 tbsp finely ground coffee
1 tbsp brown sugar
2 tsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tbsp vegetable oil
Make it
Heat oven to 400°F. Mix coffee, sugar, paprika, garlic powder and salt and rub over chops.
Sear in an oiled oven-safe skillet 3 minutes per side.
Roast 6 to 10 minutes until the thickest part reads 145°F, then rest 3 minutes before serving.
A recipe to make at home.
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This page uses information from USDA's Local Food Directories. Details can change; check with the farm before visiting. Fork & Curb lists farms and does not grow, inspect or handle food.
Ghost Light Farm · Farm in Cambridge, NY | Fork & Curb