Bone in Pork Chop

The Cut - 

Pork Chops might just be the most prized cut on the pig, and for good reason! They're the perfect cut; tender, with an incredible taste to match. our 1" thick Chops are a "center cut" which means it takes the majority of the pork loin, but also has a sliver of tenderloin as well - kinda like a T-bone on a cow. Our hogs live out on pasture and in the woods and use their muscles, which in turn gives the meat a deeper pink hue and a superior flavor profile. 

The Preparation - 

There's more than one way to skin a pork chop.  The easiest way to cook this beautiful cut is to simply season with salt and pepper, then grill until you reach an internal temperature of 145°F (medium). If you have a bit of a sweet tooth, they also are delicious topped with a little peach jam before removing from the grill. Always allow the meat to rest before serving and enjoy. If you'd prefer to sear your chop, start by searing the fat cap — this will give you a nice crispy edge and will make the addition of cooking oil unnecessary.

The Location - 

The Bone-In Pork Chop is located at the top back part of the pig, referred to as the loin. It comes from the back half, below the rib cage, which is the most tender section. We leave a nice fat cap on top. Start by rendering the fat cap to make the best Pork Chop you've ever had.