Berkshire pork is the heritage breed you'll see most often on restaurant menus. It boasts a classic pork flavor and a juicy mouthfeel thanks to a healthy amount of fat. We’re working with Heritage Foods to get a limited supply of big, fat, Berkshire 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.
Most of the pork chops
we offer are sent to us fresh from the butcher, but these ones are given a salt and maple sugar cure and then smoked over hickory. The result is super savory, lightly smoky, and still supremely porky with a great tender texture. Toss 'em on the grill for a meal you'll be talking about for weeks to come.
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.
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.