EPIC PORK RIND CRUSTED PORK CHOPS
Using a food processer, pulse the Sea Salt & Black Pepper Pork Rinds into small crumbs. Alternatively, place the pork rinds into a freezer zip lock bag and use a meat pounder or a rolling pin to crush them into small crumbs. Set aside in a shallow dish or bowl.
Rinse the pork chops and pat dry with a paper towel. Using a pastry brush or small spatula, coat each side of the pork chops with Dijon mustard. One pork chop at a time, press them into the pork rind crumbs until well coated on both sides. Set aside on a plate.
Heat a skillet over medium-high heat. Melt ½ TB of pork lard on the skillet and spread across the surface. Cook 3 pork chops at a time until crisp and browned- about 4 to 5 minutes per side. Add remaining ½ TB of pork lard and repeat with remaining pork chops. Serve immediately.
DUCK FAT GREEN BEANS AMANDINE
On the stovetop, steam the green beans for 5 to 6 minutes or until just tender. Remove from heat and place them in an ice bath to cool for 2 minutes. Strain and pay dry as needed.
Heat a skillet over medium-high heat. Melt 2 TB of duck fat on the skillet and add silvered almonds. Sauté the almonds in duck fat for 1 to 2 minutes or until they begin to brown. Add in green beans and sauté until reheated and tender. Season with sea salt and lemon juice. Serve hot. This dish is an excellent accompaniment with pork rind crusted pork chops.
BISON TALLOW BUTTERNUT SQUASH CHILI
In a large stockpot over medium-high heat, melt bison tallow and cook ground bison until browned, stirring frequently. Using a slotted spoon, transfer the cooked bison to a separate plate and set aside. Reserve juices and oil in stockpot.
Add the onion and butternut squash to the stockpot and sauté for 4-5 minutes. Add tomatoes with green chile, chili powder and cooked bison to the stockpot and stir to combine. Bring to a boil, reduce heat to medium-low, cover, and simmer gently for 10 to 15 minutes or until squash is tender. Season with sea salt if needed and serve hot. Enjoy!