Boneless Pork Chop

Boneless Pork Chop

Like our bone-in pork chop, the Boneless Pork Chop comes from the rib section of the pork loin. The gorgeous marbling throughout, as well as the thick strip of tasty fat along the rim, keep the chop juicy and moist. They are wonderful grilled, seared, or stuffed and braised – try yours with bacon and Asiago.

Chef Tips

  • DEFROST your meat properly – overnight in the fridge or under cold, running water for 30 min.

  • Dry your meat completely and bring to ROOM TEMP before cooking.

  • Before braising or slow-cooking, SEAR your meat for incredible depth of flavor.

  • REST your meat. Slicing and serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely so it doesn’t lose moisture.