A fourteen-ounce bone-in chop with the rib bone scraped bare, giving it the silhouette of a small rack. Prime-grade pork is a rarity, and the marbling shows: this chop stays juicy at a temperature where ordinary pork has already dried out. As dramatic on the plate as it is generous.
10 servings per box
Nutrition Facts
| Portion size | 5oz. |
| Calories | 290 |
| Fat (g) | 18 |
| Cholesterol (mg) | 90 |
| Sodium (mg) | 80 |
| Carbohydrates (g) | 0 |
| Protein (g) | 31 |
Nutritional values are intended as a guide; actual values vary with portion size.
Cooking Instructions
Thaw in the refrigerator. Sear and Roast: Sear 3 min per side in an oven-safe pan over high heat, then transfer to a preheated 400F oven for 12 to 15 min. Grill: Cook over direct medium-high heat 3 min per side, then move to indirect heat for 10 to 12 min. Cook to an internal temperature of 145F, then rest 3 to 5 min.
Serving Suggestion
A dramatic frenched chop: sear, then finish in the oven to 145F, rest, and serve with apple-sage butter or grilled peaches.
How it arrives
Individually portioned, vacuum-sealed and delivered frozen to your door.