Boneless Pork Chop
Pork Chops might just be the most prized cut on the pig (after bacon?), and for good reason. They're the perfect cut; tender, with an incredible taste to match. Our hogs live out in the woods and use their muscles, which in turn gives the meat a deeper pink hue and a superior flavor profile. How they’re cooked is all up to you. We love grilled or pan-seared pork chops just about anytime—breakfast, lunch, or dinner. Hungry for more? Watch our co-founder James explain this cut.
The Boneless 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.
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.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process