Center-cut Pork Chop (Bone-in, Thick Cut)
Center-cut Pork Chop (Bone-in, Thick Cut) - 2.20 to 2.29 lbs (35.2 to 36.6 oz) is backordered and will ship as soon as it is back in stock.
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Center-cut Pork Chop (Bone-in, Thick Cut)
Description
Description
This is not your grandmother's pork chop. Commodity pork is bred for leanness and speed — what you get is a thin, pale chop that dries out before it finishes cooking and needs breadcrumbs and a long oven to be edible. Ours is the opposite. Pasture raised pork that has lived properly develops real fat, real marbling, and a depth of flavor that makes the comparison almost unfair. The result is a chop that eats like a ribeye steak — rich, juicy, and worth building a celebration around.
The cut itself is a thick bone-in rib chop — a showpiece that looks as good on the plate as it tastes. The loin runs thick and deep, the fat cap bastes the meat as it cooks, and if you're lucky enough to get one with a full baby back rib attached, do your best to decide who gets it without blows.
Cook it simply. Season generously with salt the night before if you can — this is a thick piece of meat and it benefits from time. Get a cast iron screaming hot, add a generous knob of lard or tallow, and sear hard on both sides until deeply crusted. Finish in a 375°F oven until it reaches the doneness you prefer. If you're new to cooking a chop this thick, treat it exactly like a steak — same heat, same instincts, same patience. Let rest a solid five minutes before cutting. The center should have color — blush pink at minimum, and there is no shame in less. That is the difference between a Michelin star pork chop and the dry gray version most Americans have been served their entire lives. The grill works equally well — sear over direct heat, finish indirect. Don't walk away.
Sold individually and priced by weight. Select the size that best suits your table. For reference, a 1.3 lb chop is pictured.
If you are cooking a chop this good, the fat you cook it in matters. Our lard and tallow are both worth keeping in the freezer for exactly this occasion. And if you are building a serious dinner around pasture raised meat, our bone-in ribeye and bone-in skin-on thighs belong on the same table.
David's pork chops are life changing. All they need is salt and pepper a few hours ahead. I like to render the edge fat in a dry pan and then sear both sides in its own fat. I can't even look at grocery store pork anymore, it's not the same animal, and pork chops are case in point. THE LAYERS of meat and fat are tremendous. The tail/lip is my favorite bite. I like to leave the loin a little pink and juicy, I suggest 130F tops. But even if you overdo it a little, use the juice it gives off on the serving dish. My family likes to call the fat "marshmallow" and it really does melt in your mouth. We typically split 1 chop between the 3 of us and have leftovers with the bigger ones. Absolutely outstanding product I've been cooking for many years and will continue for many years to come. If you read this review and don't put it in your cart immediately, no problem, more for me!
Very tasty and tender. We really liked it.
I got a pair of big boys, dryrubbed them in the morning, and grilled them over charcoal to 140F for dinner. 2 adults + 1 kid split each chop (1 for us 1 for the neighbors). These center cut pork chops are an absolute treat. The meat/fat ratio is perfect. The loin is wonderful and a nice size but my true love is the rib meat. The layers! The juice! As much as I'd like to shove the whole thing down, I saved a bit and sliced thinly on a salad the next day. For leftovers I like to hit it with a touch more oil and salt for a beautiful lunch. My wife isn't much of a carnivore (loin only kinda gal) but truly enjoys this product regardless. I truly consider these to be the best pork chops money can buy.
This is our favorite treat from Wishbone. We really notice the difference in pork quality; juicy and delicious with no need to marinate or over-season.
