Bone In Pork Chops

About this cut

Cut from the loin with the bone left in, which helps them cook evenly and keeps them juicier. Our heritage breeds carry more fat than commodity pork, so there's more room for error and more flavor in the meat.

Good for

Sear in a hot cast iron pan and finish in the oven, or straight onto the grill. Half an hour in a simple salt brine makes a noticeable difference. Pull them a little earlier than feels right and let them rest.

From our kitchen

Chops are a Sunday dinner here, and the brine is the part most people skip.

Half an hour in salt water is all it takes and it makes a real difference. Then a hot cast iron pan, a few minutes a side, and a knob of butter with thyme spooned over at the end. In fall we cook sliced apples down in the same pan with a splash of cider once the chops come out. Mashed potatoes or roasted squash alongside.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.