Profile of a Kansas Pork Farmer {Recipe: Pork Chop and Cajun Sausage Picante}

Farmers are hard working folks. One of the benefits of living in “the heartland” is getting the opportunity to really know and understand how difficult the job of farming can be. I’m married to a man who grew up on a farm, and can tell you that every farmer I know has the most incredible work ethic instilled in them. They seem to be made from different stock.

I recently had the opportunity to take part in a Kansas blogger project with The Kansas Pork Association (KSPA). A group of us each chose one KSPA partner farmer to profile on our blogs and we each made their favorite recipe. I’d like to give a very special introduction to my farmer partner,  Jerry Morris from the Morris & Bohrn Family Farm.

Jerry has been working as a Kansas Pork Farmer since 1968, and he continues to have a passion for farming. Jerry’s grandson, Josh, recently joined the family farm after completing his tour of duty in Iraq. Jerry is happy to be working alongside his grandson each day and enjoys that his great-grandchildren are a part of his everyday as well. Pork farming on the Morris / Bohrn is a real family affair.

Jerry shared that the most rewarding piece of being a pork producer is that he knows he does it well and when you take pride in what you do, it shows. The size of the operations has changed over the years and there are fewer and fewer family farms left in Kansas, but Jerry continues to take all the necessary measures to make sure that he is always delivering on his promise of quality. Even though the industry has faced challenges of health problems and issues with bio-security, Jerry does what he can to make sure he does his part to sell a healthy pig, each and every time.

To find out more about Jerry, his wife of 53 years Mable, and Josh and his family, visit their profile on the KSPA website.

Also, before I get to Jerry’s favorite pork recipe, make sure to head over to the KSPA Facebook page for a really great tailgating giveaway they have going on right now! And if you aren’t from Kansas or aren’t a KSU / KU fan, please make sure to spread the word to your Kansas friends. This $800 giveaway includes (4) tickets to the KSU vs KU football game, a Weber Q 300 grill, 4 fold-able lawn chairs, a Coleman cooler, grilling utensil set, digital probe thermometer, digital pocket thermometer, marinade injector, rib rack, 6 different types of rub, 2 types of BBQ sauces, a ton of other stuff and $50 worth of pork coupons.This is one game they won’t want to miss!

And finally, please make sure to visit the blogs of my Kansas friends for more great farmer profiles and favorite pork recipes!

• Kelly has a really delicious Low and Slow Pulled Pork Recipe
• My mouth is watering thinking about the Pork and Bacon Sliders Alli is sharing
• I bet Amy’s kitchen smelled amazing when she made these Carolina Country Style Ribs
• This recipe for Sante Fe Cured Pork Roast that Jenn shared is going on my next weeks menu
• These Autumn Glazed Pork Chops Amy shared has me ready for fall
• The Honey Pecan Pork Cutlets over on Beki’s blog sound so good

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Pork Chop and Cajun Sausage Picante

A delicious one pot Pork Chop recipe straight from the Morris & Bohrn Family Farm in Central Kansas. As shared on the KSPA website

Ingredients

• 6 Pork chops-deboned I left mine bone-in
• 1 lb. smoked Cajun sausage links cut in 1 to 2 in. pieces
• 1 medium size chopped onion
• 1 Tbsp of chopped garlic
• ½ chopped green bell pepper
• 1 can cream of mushroom soup
• 1 15 oz. can of tomato sauce
• ¼ cup of vegetable oil
• Parsley
• Green onions tops optional

Instructions

1. Start with ¼ c. of vegetable oil in the pot. When hot, add onion, garlic and bell pepper and sauté. Add a little water if necessary so that garlic doesn't burn.
2. Then add pork chops, sausage, tomato sauce, mushroom soup and 1 can of water from soup can. Bring to a boil, then lower temperature and let simmer and cook. When the meat is almost cooked, you can add the parsley and green onions tops. Cook a little longer until done. Approximately 1 to 1 ½ hours. Serve on cooked white rice. Sure to be a hit.

This is a sponsored post on behalf of the Kansas Pork Association. I was compensated for my time however all opinions expressed are my own.