Pork Chop - Frenched
Available size: 12oz 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 pork is raised in the Pacific Northwest by Carlton Farms without any antibiotics or hormones.
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Since you can roast, fry, pan sear, grill, or broil our Frenched pork chops, try some of the creative recipe suggestions below.
Pork Milanese with Spring Salad + Lemon Vinaigrette
Smothered Double Cut Pork Chop with Vidalia Onion Relish and Apricot Chutney