Blade-cut Pork Chop (Bone-In, Thick Cut)

If there is a pork chop on the table at Wishbone Farms on New Year's Day, this is the one, and there may be left over Hoppin' John, but there ain't gonna be no left over pork.

The blade chop comes from the shoulder end of the loin — the part of the animal closest to the coppa, where the fat runs deepest, the connective tissue adds richness, and the muscles are layered in a way that no center or rib chop can match. It is the most flavorful cut on the pig. Mic drop.

It also requires a little more patience than the others. Sear it hard on both sides in a screaming hot cast iron with lard or tallow until deeply crusted, then drop the oven to 325°F and let it finish low and slow — the way you would a London broil — giving the fat time to render fully into the meat. Pull it at your desired temperature — medium rare is a preference, rare is a lifestyle, and Farmer David's is a felony. Rest it well and serve it sliced. This is not a chop you eat around the bone. This is a chop you carve.

These run bigger and heavier than the rest of the lineup. A single chop feeds two to four adults depending on the size you select — plan accordingly.

Sold individually and priced by weight. For reference, a 1.6 lb chop is pictured.

This is pasture raised pork at its absolute best. If you have never tried it alongside our coppa or tomahawk, you are leaving the best of this farm on the table.