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Rated 4.5 out of 5
Based on 4 reviews
Rated 4.5 out of 5
Based on 4 reviews

Pork Porterhouse

| (2) 10 oz. chops
Out of Stock
Grill
Stovetop
Oven
Pork
These pork porterhouses can be cooked any way you'd cook a bone-in pork chop. Season with salt and pepper, sear on a hot grill before moving to indirect heat, or pan-sear in a Stovetop before placing in a 400° oven and cook to 145°.

Product Tour

Located along the center of the back, the Loin is the largest primal on the pig and the source of many of most popular cuts at the butcher counter. It is both the leanest and most tender section of the hog, making it ideal for chops and steaks. Meat from the loin generally cooks quickly and does well over high heat, with the exception of the slow-cooking baby back ribs.

Local heritage.

Local heritage.

Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.

average rating 4.5 out of 5
Based on 4 reviews
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100% of reviewers would recommend this product to a friend
Review posted
Reviewed by Barbara C.
Verified Buyer
Rated 5 out of 5

Pork Porterhouse

Just super, will order these again!!

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Reviewed by Claire
Verified Buyer
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Rated 5 out of 5

Yummy!!

Wonderfully thick, bone-in pork chops with great flavor. Definitely going to be ordering these on a regular basis.

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Reviewed by julie b.
Verified Buyer
Age Range
65+
Number of People at Your Dinner Table
2
What are Your Favorite Proteins?
  • I like it all!
Rated 5 out of 5

excelent pork chops

Very tender, good quality. Very lean.

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Reviewed by Al D.
Verified Buyer
Rated 3 out of 5

Pork porterhouse

They were okay. I’m not a big fan of that way to have pork. But my wife made them very good. We had them with perogies and broccoli, apple sauce.

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