Hello, and thank you
for visiting our page! My name is Jerry, and I farm with my
grandson Josh. We farm one of 1,500 pork farms in Kansas.
We live and farm in central Kansas. I actually started raising hogs in the late 1960's and have always had a love for raising pigs. In 1968, my friend gave me ten runt pigs. And that's all they were-runt pigs. That's what we started with.
Today, I live on the farm with my wife, Mable. My passion for raising pigs has been passed down to my grandson, Josh. Josh lives on the farm with his wife, Amy, and their three children.
We work together making decisions, managing chores, and caring for the animals and the land. We stay busy around the farm and very busy chasing grandkids.
There is no doubt in my mind I love what I do, and I'm not ashamed of it. In my opinion, that's all you need to know to be a successful pork farmer.
Farm location: Sedgwick
Generations on the farm: 3
Food products raised on the farm: pork, wheat, corn, and soybeans
Prep Time: 15 minutes
Cook Time: 60-90 minutes
6 Pork chops-deboned
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)
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.
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.
I like to use a black cast iron pot if you have one available. - Mable