These chops come from our woodland-raised pigs, who spend their days in the sunshine, foraging and feasting on nuts, grass, plants, and 100% traceable, local, non-GMO feed.
What does this result in? Tender, hearty chops that are packed with nutrients and flavor.
Compared to conventionally raised pork, woodland-raised pigs produce increased levels of Vitamin D, Vitamin E, beta-carotene, and quality fat.
And we love pork chops for lunch, too - a pork chop sandwich puts a fresh twist on leftovers.
What's the best way to cook them? Season the chops, sear them on the stovetop until just browned on both sides, and finish them in the oven.
*Cooking Tip: Don't overcook these! Chops are done when the internal temperature reaches 145°F, and when they're slightly firm but still soft and juicy to the touch.