Pork Chops - Bone-IN

Pork Chops -

Bone-IN

Bone - IN Pork Chops are among the most prized cuts from the pig, and it's easy to see why. They boast exceptional tenderness and a delightful flavor that makes them a favorite. Raised in the woods and allowed to roam, our hogs develop muscle, resulting in a deeper pink hue and superior flavor. Whether grilled or pan-seared, these chops are versatile and perfect for any meal of the day—be it breakfast, lunch, or dinner.

Cooking Notes

To prepare these beautiful Bone - IN Pork Chops, begin by seasoning them with salt and pepper. Grill them until they reach an internal temperature of 130°F (medium). Remember to let the meat rest before serving to ensure optimal juiciness. If you prefer to sear your chops, start by searing the fat cap for a crispy edge, eliminating the need for additional cooking oil.

How to Prepare

Grilled

Skillet

What to Expect

The Bone - IN Pork Chop is situated in the upper back region of the pig known as the loin. This cut is sourced from the back half, just below the rib cage, which is renowned for its tenderness. We retain a generous fat cap on top, which, when rendered, enhances the flavor and juiciness of the pork chop, resulting in an exceptional dining experience.

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