Center-cut Pork Chop (Boneless, Medium Cut, Pair)

Most pork chops in our lineup have a strong point of view about how they want to be cooked. This one takes direction.

The boneless medium cut is the most adaptable chop we carry. Thick enough to hold up to a hard sear, thin enough to skip the oven finish. No bone means no impediment — pound it flat and bread it for a proper schnitzel, slice it thin for a stir fry, marinate it overnight and grill it, or just season it with salt and put it in a ripping hot cast iron with lard and start eating in fifteen minutes. It performs across techniques and across cuisines in a way that a thick rib chop simply cannot.

What it brings to every one of those preparations is the same thing — pasture raised pork that has lived properly, with real fat, real marbling, and a depth of flavor that grocery store pork bred for leanness cannot match. The difference is most apparent in the simplest preparations, where there is nothing to hide behind.

Sold as a pair and priced by weight. Select the size that best suits your table.

If this format works for you, consider our top sirloin filet in beef — boneless, medium cut, and built for the same weeknight flexibility. Boneless skin-on thighs and boneless skin-on breasts round out a rotation that can handle almost any direction dinner wants to go.