Pork Chops and Soybeans

As we completed soybean harvest yesterday, I could not help but think how important soybeans are to pork production.  So, it is just natural that we talk about soybeans and pork chops as we celebrate National Pork Month.


Following is an excerpt from an article from the Iowa Soybean Association.

Iowa’s  hog herd consumes one of every four rows produced, or 116 million bushels annually

When it comes to providing a market for Iowa-grown soybeans, the primary customers are indeed “real pigs.”

An analysis of how Iowa’s soybean production is utilized, reported to directors of the Iowa Soybean Association (ISA) today in Ankeny, finds that nearly one of every four rows is fed to the more than 38 million pigs raised annually in Iowa. This equates to roughly 116 million bushels of the state’s soybean crop.

Put another way, every pig raised in Iowa consumes three bushels of soybeans.





One of my jobs yesterday.   Going in front of the combine.


Combining soybean test plot today.


Snickers likes to ride on the buddy seat too!

Pork Chops and Stuffing

4 pork chops

3 cups soft bread crumbs

2 Tbsp. onion

¼ cup melted butter

¼ cup water

¼ tsp. poultry seasoning

1 can cream of chicken soup

1/3 cup milk

Brown chops.  Lightly mix together bread cubes, onion, butter, ¼ cup water, and seasoning.  Place a mound on each pork chop.  Blend soup with 1/3 c. milk.  Pour over stuffing and chops.  Bake at 350 degrees for an hour or I prefer to bake at 325 degrees for a 1 ½ hours.

*Sorry, I have no picture tonight!  I had planned to make this today, but plans can change!  When someone calls and offers to bring dinner out, you can’t say, “Oh , no that doesn’t work.  I need to make dinner because I need a picture for my blog tonight!”   (Thank you Farm Credit Insurance Services.  It was great!!)

Happy National Pork Month!


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