If you're looking for an earthy, nutty pork chop with loads of flavor you've found the right place. It's not as sweet as the Red Wattle chop, but what it lacks in honey high notes it makes up in power. It's like a cow and a pig had a transgression and a new form of meat emerged.
We’re working with Heritage Foods to get a limited supply of big, fat, Duroc porterhouse pork chops. These chops have the steak and loin attached, joining at the bone like a T Bone steak. Each measures an inch and a quarter thick and tips the scales at fourteen ounces.
The pork comes from hogs that are raised impeccably. The pigs are not confined, have access to the outdoors, and never receive antibiotics or hormones.
"An impressive pork porterhouse that puts thin chops to shame."
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.