Pork Rib Chop

The pork rib chop is where the magic happens. Cut from the rib section of the loin, the same area where you’d find the prime rib on beef, these chops come with all the advantages that location brings. The natural marbling is what separates a great pork chop from the dry, flavorless disappointments that have given pork chops a bad reputation for decades.

We source these beauties from heritage breeds, either Berkshire or Duroc, because frankly, they’re the best two commercially available breeds today, and life’s too short for mediocre pork. Heritage breed pork has the proper color, superior marbling, and the kind of flavor that our grandparents took for granted before mass production stripped the soul out of pork.

The bone-in presentation isn’t just for looks, though it certainly makes an impressive plate. That bone is working for you, adding flavor during the cooking process and helping to keep the meat moist. It’s like having a built-in insurance policy against overcooking.

Here’s where most people go wrong with pork chops: too much heat, too fast. Back off the throttle. While I’ll tell you to blast beef with all the heat you’ve got, pork wants a gentler approach. Think about 75% of full temperature on the grill. Lower and slower is your friend here. Whether you’re grilling, pan-searing, or doing a combination with an oven finish at 325-350 degrees, these rib chops will deliver. Just remember the golden rule: split your cooking time with 2/3 on the first side, 1/3 on the second.

This is pork the way it used to be, and the way it should be.