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2044 Sisley Rd
Penryn, CA 95663

Phone: 916-223-2516
Sales: Customers can come by and pick up pre-orders by appointment only. We also wholesale to other farmers and we offer on-line ordering and local delivery.
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Products: Satsuma mandarins, Apples, Fuyu and Hachiya Persimmons, Grapefruit, Oranges, and Tangelos.

About Us: We are a small family run farm located in the Sierra Foothills where we are located on the Mandarin Trail. Our Satsuma mandarins are not certified organic, however we do not use chemical sprays in our orchard. We use natural pest control when necessary and good old fashioned chicken fertilizer on our trees. We also grow persimmons, both Fuyu and Hachiya varieties, as well as apples, grapefruit, oranges, and a limited number of tangelos.

Recipe by Courtney McDonald
Serves 6

-2 Tbsp. olive oil
-6 pork loin chops
-2 Tbsp unsalted butter
-8 fresh thyme sprigs
-3 tart green apples, peeled, cored and sliced ¼ inch thick
-2 Tbsp honey
-sat and pepper, to taste

Preheat oven to 400 degrees F. Heat a large cast-iron pan over medium-high heat. Add the olive oil. Season the pork chops to taste with salt and pepper and add to the pan (in batches if they won’t all fit together). Avoid crowding the pan or the pork chops will steam. Cook the chops until well-caramelized on both sides and cooked just under your liking. Remove chops from the pan and set aside to rest.
Wipe excess oil from pan and add the butter, thyme, apples and honey. The apples will start to release moisture and absorb any browned bits left from the pork chops. Cook this mixture, stirring occasionally, until apples begin to soften – about 5 minutes. Season to taste with salt and pepper. Once apples are soft, place the cooked chops back into the pan, on top of the apple mixture. Put the whole pan in the oven to heat through – about 10 minutes. Remove from the oven and serve immediately.

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