Want pork that tastes like . . . well, real pork? Look local. Pork from farms in your own backyard has a flavor unlike anything you’ll get in the supermarket, unless your market sells local pork, of course.

So, where do you find this tasty treasure? Start at the Lebanon Farmers' Market at Colburn Park on Thursdays from 4 to 7pm. Or visit the Lebanon Coop, which sells meats and produce, on Centerra Parkway. And, of course, you can go straight to the farm. 

Visit the Agrilicious.org website and type in your zip code to find farms in your area, such as On the Edge Farmstand in Woodstock, which sells all natural pork that is humanely raised and contains no hormones or antibiotics.

When you get your pork, try this recipe for Caribbean Jerk Pork Chops for a taste of the tropics. It’s luscious cooked on the grill, but be careful—the aroma may attract neighbors for dinner!

Caribbean Jerk Pork Chops

Serves 4

Note: Jerk seasoning is available in the spice aisle of most grocery stores, but you can mix up your own. There are a number of recipes on the Internet.

2 Tbsp jerk spice

1-inch piece fresh ginger, peeled

1/2 large yellow onion, coarsely chopped

1/2 jalapeno pepper, seeded and coarsely chopped

1/8 tsp red pepper flakes

1/2 cup vegetable oil

2 Tbsp honey

1/4 tsp thyme

1/2 bay leaf

2 tsp soy sauce

2 Tbsp Worcestershire sauce

Juice of half a lime

4 boneless pork chops, cut about 1-inch thick

2 Tbsp ketchup

1 1/4 cups chicken broth

Salt and pepper, to taste

Diced scallions, for garnish

 1. Place the first 12 ingredients into the bowl of a blender or food processor. Blend until smooth. Pour the mixture into a plastic zipper bag and add the pork chops. Seal the bag and toss to make sure the pork chops are coated in the marinade. Place in the refrigerator for at least 4 hours or up to 2 days. (The longer you marinate the chops, the stronger the flavor will be.)

2. Remove the chops from the marinade and place on a plate to come to room temperature. Pour the marinade into a saucepan and add the ketchup and chicken broth. Bring the marinade to a boil and cook to reduce until it’s thick, about 10 to 15 minutes, to create a sauce. Add salt and pepper to taste after the mixture is reduced. Keep warm.

 3. Preheat your grill and oil the rack to prevent sticking. Grill the pork chops until the internal temperature reaches 140°. Remove from the grill and tent the chops with foil. Allow them to rest for 5 minutes before serving.

 4. To serve, place a chop on each plate and spoon sauce over the top. Serve with a side of rice and beans.

Where do you usually buy your pork? Let us know in the comments!