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Pork Bone In Ribeye Frenched

Pork Bone In Ribeye Frenched


Available size: 14oz Chop, Fresh

Frenching is a technique where the rib bone is exposed and all meat is removed from it. You need to cook pork to an internal temperature of 145 degrees (slight pink blush in center). By doing so, you will have a tender, flavorful, juicy chop.

Rib chops are tender and have a subtle flavor. They also contain a little more fat than pork loin. As a result, they are a bit more forgiving to temperature. Although they can dry out if cooked too long. Rib chops need to be cooked quickly with high heat. Pork rib chops are best if they are roasted, fried, seared, grilled, or broiled, and not overcooked.

While boneless chops may be cheaper, it's the bone that keeps the pork chop moist and imparts flavor. Our all-natural Heritage Breed Duroc Pork is raised without any antibiotics or hormones.

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Categories: Pork