Duroc Bone-In Pork Chop, 2x 12oz Chops

• Heritage Breed Duroc provides better flavor and juiciness than conventional breeds.
• Sourced from small family farms in PA, NY and MN
• 100% All Natural
• Raised with No Antibiotics
• No Added hormones or Growth Promotants
• No Gestation Crates
• Vegetarian Grain Fed
• American Humane Certified 

Pork is delicious and versatile and can be prepared in many ways. Here are a few popular methods to explore:

Grilling: Two Methods Based on cut and/or size

For small cuts like tenderloin and chops, direct heat is the way to go. This method involves placing the food directly over the heat source.

• Preheat the grill on high heat. Adjust the temperature to 400°F
• Lightly oil the cooking grate. Place the pork on the grill and cover it
• Turn the pork occasionally until it browns and an instant-read thermometer shows a temperature of 145°F, or to your desired level of doneness.
• After cooking, transfer the pork to a carving board and let it rest for 3-5 minutes before serving.

For larger cuts like loin roasts, ribs, and butt, indirect heat works better. This involves placing the food on the grill rack away from the coals or gas burners.

• Preheat the grill to a medium heat level, with a temperature range of 350° - 375°F.
• Brush and oil the grill grate to prevent sticking. Sear the meat over the direct-heat area, turning once, until both sides are grill-marked. This typically takes about 2-3 minutes per side.
• Move the pork to the indirect-heat area and cover the grill. Cook until the meat is moderately firm to the touch or until an instant-read thermometer registers 145°F or your desired level of doneness. For ribs & pork butt cook til fork tender.
• Once done, transfer the pork to a platter and let them rest for 10 minutes before serving.

Roasting:

• Preheat your oven to 325-350°F (400-450°F for pork tenderloin).
• Rub 1 to 2 teaspoons of oil onto the meat's surface and apply your preferred herbs and seasonings.
• Place the roast on a rack in a shallow roasting pan, making sure not to cover it.
• Roast the meat in the oven until it reaches an internal temperature of at least 145°F.
• Take the roast out of the oven and allow it to rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute and the internal temperature to rise by another 5°F.

Slow Roast/Braising

• Lightly coat the meat with seasoned flour (optional).
• In a large, heavy pan with a lid, brown the meat on all sides using a small amount of oil. Remove any excess drippings from the pan.
• Cover the meat with your choice of liquid(s). Cover the pan and let it simmer over low heat on a stove or in an oven that is set to low to moderate temperature (275-300°F) for 1 to 3 hours, or until the meat is tender.
• If you want to add vegetables, do so towards the end of the cooking time, during the last 20 to 45 minutes.
• For a slow cooker, add pork, salt and pepper, broth, wine or other liquids and aromatics/seasoning to a 4-1/2 to 5-1/2 quart slow cooker. Cook on high for 4 to 6 hours or low for 8 to 10 hours until pork is fork-tender.

For the best results, cook pork to a medium doneness, which is 145°F on a meat thermometer. Pork that
is cooked correctly will be succulent and tender, with a subtle pink hue in the center.

Pork doneness guide:

• Medium Rare - 145-150°F
• Medium - 150-155°F
• Well done - 160°F
• USDA guidance - min 145°F

 Where do you ship and how much does it cost?

For deliveries to the Northeast (excluding New Hampshire & Maine) shipping is $9.99 and FREE on orders over $150.

For deliveries outside of the Northeast see shipping rates below based on the order size.

When will you get your delivery?

You order is carefully packed with a thick 1.5" insulation and dry ice. Most orders are delivered in 1 day transit, however, we package them to last up to 72 hours in most conditions*. 

The box and insulation are fully curbside recyclable..

*Items may partially thaw in shipment but should arrive cold—below 40°F as measured with a food thermometer—if not solid frozen. As per the USDA Freezing and Food Safety Guidelines — meats that are refrigerator cold, partly frozen (solid), or frozen can be placed into the freezer for later use.

BEST WAY (Recommended) 

Our recommendation is to thaw in a pan or tray to catch any possible leaks. Defrost in the refrigerator prior to cooking. Meat, poultry, and seafood can be thawed in their packaging. It should take no longer than a day to fully thaw one pound of meat; larger cuts of meat will take longer. Most seafood can defrost in as little as 12 hours. 
  

FAST WAY 

Need to quick thaw — vacuum sealed products should be placed in cold water for 30 to 60 minutes. We suggest using a waterproof package or bag to keep water out. In cold tap water submerge the sealed bag, changing the water every 30 minutes as it continues to thaw. Smaller packages of seafood/meat will typically thaw in an hour or less. Larger pieces can take several hours.