Red House Ranch pork chops taste like the pork we ate as kids, before the arrival of “the other white meat.” The flavor of pasture raised pork can’t be beat!
Bone-in pork chops are cut from the upper mid-section of the pig. These chops have a little more meat, a rib bone, and a little more connective tissue - all contributing to delectable flavor.
We make sure to leave a good amount of fat on this cut because it is full of flavor and nutritional value, and keeps the chops moist.
Each rib chop is 3/4 inch thick and cooks up beautifully on the grill or in a hot pan for a clean eating meal. How do you get a moist, tender and above all flavorful pork chop? The key is not to overcook.
The loin chop is lean and it can easily become dry. Sear at high heat but don't overcook. If you're feeling adventurous - try sous vide to your desired internal temperature and then sear the outside.
You can also quickly brown on each side and then finish in a slow oven...maybe smothered with onions and mushrooms and finished with a rich cream sauce. However you prepare these they are just plain yummy.
