An extra thick rib chop (2+ inches!), for that Chop House experience in your own home. This is a great cut to brine for a few hours before cooking, 3 tbsp salt (4.5 tblsp if using Mortons kosher or other larger grain salt) to 1.5 quarts water. Also a great chop for the "reverse sear"- start it in a 275 degree oven on a rack over a rimmed baking until the center hits 120 degrees, then sear all sides in a screaming hot cast-iron skillet, about 2 minutes/side, until the center hits 140 degrees. Rest for 10 minutes and serve your perfectly cooked, amazingly juicy pork!
Grill, pan-sear or broil until that golden brown crust comes forth and blows away all memories of pork chops so dry you could shingle a house. Paired with apple sauce, collard greens, or mashed potatoes, this chop is above and beyond the usual.Heritage breed pigs are pasture-raised in Suisun Valley and finished on walnuts, giving the fat a rich, creamy texture. Never given antibiotics or growth hormones, and never confined.