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Standing Stone Heritage Pork Chop (Bone-In) (Avg Weight 12 - 16 oz / Thick Cut)
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Pork Chop (Bone-In) (Avg Weight 12 - 16 oz / Thick Cut)
The "Other Red Meat" — Succulent, Marbled, and Deeply Flavorful. This is the cut that reclaims the reputation of the pork chop. Sourced from our partners at North Georgia Meat Company (NGM), these chops are cut from the center loin of Heritage breed hogs. Unlike the pale, dry "white meat" chops found in conventional grocery stores, these boast a deep rose hue and significant marbling. The bone is left in to insulate the meat during cooking and maximize flavor retention, while the generous rim of creamy white fat renders down to baste the chop as it sears. It offers a steak-like eating experience with a natural savory sweetness that requires nothing more than salt and pepper to shine.
Why It’s a Staple: It is the weeknight hero that feels like a weekend feast. Because of the superior genetics and higher fat content, these chops are incredibly forgiving to cook; they remain juicy even if you miss the perfect temperature by a degree or two. They are substantial enough to stand up to bold spice rubs, fruit glazes (like peach or apple), or a classic pan-sauce reduction.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bone-In Center Cut Loin Chop
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 12 - 16 oz (Thick Cut)
💡 The Chef’s Method: Treat it like a steak, not a pork chop.
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The Temper: Pull the chop out of the fridge 30 minutes before cooking. Cold pork hits a hot pan and seizes up; room temp pork relaxes and sears evenly.
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The Fat Cap: Score the outer strip of fat vertically every inch. This prevents the chop from curling up in the pan as the fat shrinks.
-
The Sear: Use a cast iron skillet over medium-high heat. Sear hard for 3-4 minutes per side to develop a mahogany crust.
-
The Render: Don't forget the edge! Hold the chop vertically with tongs to crisp up that fat cap.
-
The Finish: If the chop is very thick, finish it in a 350°F oven for 5-6 minutes after searing.
-
Target Temp: 145°F Internal. A slight blush of pink in the center is safe and desirable for Heritage pork. Do not cook it to 165°F or it will be dry. Let it rest for 5 minutes before slicing.
Standing Stone Heritage Pork Chop (Bone-In) (Avg Weight 12 - 16 oz / Thick Cut)
The "Other Red Meat" — Succulent, Marbled, and Deeply Flavorful. This is the cut that reclaims the reputation of the pork chop. Sourced from our partners at North Georgia Meat Company (NGM), these chops are cut from the center loin of Heritage breed hogs. Unlike the pale, dry "white meat" chops found in conventional grocery stores, these boast a deep rose hue and significant marbling. The bone is left in to insulate the meat during cooking and maximize flavor retention, while the generous rim of creamy white fat renders down to baste the chop as it sears. It offers a steak-like eating experience with a natural savory sweetness that requires nothing more than salt and pepper to shine.
Why It’s a Staple: It is the weeknight hero that feels like a weekend feast. Because of the superior genetics and higher fat content, these chops are incredibly forgiving to cook; they remain juicy even if you miss the perfect temperature by a degree or two. They are substantial enough to stand up to bold spice rubs, fruit glazes (like peach or apple), or a classic pan-sauce reduction.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bone-In Center Cut Loin Chop
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 12 - 16 oz (Thick Cut)
💡 The Chef’s Method: Treat it like a steak, not a pork chop.
-
The Temper: Pull the chop out of the fridge 30 minutes before cooking. Cold pork hits a hot pan and seizes up; room temp pork relaxes and sears evenly.
-
The Fat Cap: Score the outer strip of fat vertically every inch. This prevents the chop from curling up in the pan as the fat shrinks.
-
The Sear: Use a cast iron skillet over medium-high heat. Sear hard for 3-4 minutes per side to develop a mahogany crust.
-
The Render: Don't forget the edge! Hold the chop vertically with tongs to crisp up that fat cap.
-
The Finish: If the chop is very thick, finish it in a 350°F oven for 5-6 minutes after searing.
-
Target Temp: 145°F Internal. A slight blush of pink in the center is safe and desirable for Heritage pork. Do not cook it to 165°F or it will be dry. Let it rest for 5 minutes before slicing.