The bone-in pork chop is located at the top back of the pig, referred to as the loin. It comes from the back half, below the rib cage, the most tender section. We leave a nice fat cap on top so when you cook it you can render it in its own fat, creating an amazing chop.
The easiest way to to cook this beautiful cut is to simply season with salt and pepper, then grill them until you reach an internal temperature of 145 degrees (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.