Four bone-in chops, 1 inch thick. We let our pigs grow to 350 lbs (130 lbs bigger than the norm) to promote more intramuscular fat. This combined with the old-world breeds we raise produce succulent and flavorful chops. Although it takes longer and requires more feed, we are confident that you will taste the difference.
We like to brine our chops first. For one pack of four chops: mix 1/2 cup of Kosher salt in 2 liters of water and mix in 2 tablespoons dried sage, 1 tablespoon pepper, 3 teaspoons garlic powder, and 2 tablespoons brown sugar. Let sit for 2.5 hours in the refrigerator.
To cook, grill the chops by searing them over hardwood coals and then placing them to the side of the coals for 5-6 minutes. Alternatively, sear in a pan with butter on high heat until brown on both sides, then reduce heat and cook until an internal temp reaches 145 degrees F.