New! Heritage Pork Chops

Heritage breed, raised on pasture.

From The Piggery, our source for pork rillettes and pork liver pate in Ithaca, New York. Owners Heather and Brad have been raising heritage-breed pigs—a mix of breeds including Duroc, Mulefoot, Berkshire, and a few others—on their 70-acre farm since 2003. The pigs spend their lives outdoors on pasture as the seasons allow, roaming and rooting as they please. They're never given any antibiotics or hormones. 

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 13-16 ounces. They have herbaceous, deep flavor: earthy, porky, really lovely.

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.

Heritage Pork Chops

M-HCH-4 Four 13 oz pork chops
Free shipping

Heritage Pork Chops

M-HCH-8 Eight 13 oz pork chops
Free shipping
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