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animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Pork Spare Ribs

$21 ~ $8/LB

You can prepare this by cooking
on the grillbaked in the ovenusing sous vide

Ground Pork

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet

Sweet Italian Sausage

$8 $8/LB

You can prepare this by cooking
baked in the ovenin a skillet

Boneless Pork Chop

$8 0.56-0.69 Lbs / Ships Fresh

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.

Join the Waitlist

Other Awesome Cuts

Pork Spare Ribs

$21 ~ $8/LB

You can prepare this by cooking
on the grillbaked in the ovenusing sous vide

Ground Pork

$7 $7/LB

You can prepare this by cooking
on the grillin a skillet

Sweet Italian Sausage

$8 $8/LB

You can prepare this by cooking
baked in the ovenin a skillet

What's
In It?

meat location illustration

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.

Good for

Grilling Grilling
cooking in a skillet On the skillet
using sous vide Sous Vide

Cooking Notes

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.