If you're looking for an earthier, nuttier pork chop - or you're a fan of Red Wattle and just want to add variety to your table - this is another amazing pork chop. What it lacks in sweetness and melting fat it makes up in power. It's like a cow and a pig had a transgression and a new form of meat emerged.

Details

Chops ship frozen, though they may thaw and be cold, not hard, when they arrive. They come two to a pack. Because they’re thick they are best cooked using a temperature probe. The USDA recommends cooking to 160, but that’s well done and, in my mind, a shame for this quality of pork. I like medium rare to medium, 140 to 145. I've grilled them and cooked them in a pan and, in part because the grill is technically more difficult, I lean toward cooking them in a pan. Get it very hot, add oil, and cook them a few minutes on each side. They'll brown beautifully. Then put the pan in a 400 degree oven. Don't flip them again. Probe regularly until you get the temperature you're looking for.