Title
Standing Stone Heritage Smoked Pork Chops (Bone-In)
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 Smoked Pork Chops (Bone-In) (Avg Weight 10 - 12 oz / Thick Cut)
The "Sunday Morning" Standard — Smoky, Savory, and Succulent. This is a chop that eats like a steak but tastes like the world's best ham. Sourced from our partners at North Georgia Meat Company (NGM), these chops start as premium Heritage breed loins. They are cured in a savory brine to lock in moisture and then slowly smoked. The result is a fully transformed piece of meat: a beautiful russet-colored exterior with a pink, cured interior that offers the perfect balance of salty, sweet, and smoky. Unlike a fresh chop that relies on your cooking skills for flavor, the deep, rustic flavor here is built right in by the smokehouse.
Why It’s a Staple: It is the ultimate convenience protein with zero compromise on flavor. Because they are cured and smoked, they have a longer shelf life and cook much faster than fresh meat. They are a "cheat code" for dinner—serve them with braised greens and cornbread for a Southern classic, or pan-fry them for breakfast alongside eggs instead of standard bacon or ham.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Cured & Smoked Loin Chop (Bone-In)
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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 10 - 12 oz
💡 The Chef’s Method: Sear for texture, glaze for balance.
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The Prep: Score the outer rim of fat with a knife. Since the skin is smoked, it can be tough; scoring it allows the fat to render and crisp up without curling the chop.
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The Pan: Use a cast iron skillet over medium heat. You don't need much oil as the chop will release its own flavorful fat.
-
The Cook: Since the meat is already cured and smoked, you are technically just reheating it. Sear for 3-4 minutes per side to warm it through and get a nice char on the surface.
-
The Glaze: Smoked pork loves sweetness. In the last minute of cooking, brush the chop with a little maple syrup, apple jelly, or a brown sugar mustard glaze. The sugar will caramelize against the salty smoke for a perfect finish.
-
Target Temp: Heat to 140°F. You don't want to cook it to death; just get it hot and juicy.
Standing Stone Heritage Smoked Pork Chops (Bone-In) (Avg Weight 10 - 12 oz / Thick Cut)
The "Sunday Morning" Standard — Smoky, Savory, and Succulent. This is a chop that eats like a steak but tastes like the world's best ham. Sourced from our partners at North Georgia Meat Company (NGM), these chops start as premium Heritage breed loins. They are cured in a savory brine to lock in moisture and then slowly smoked. The result is a fully transformed piece of meat: a beautiful russet-colored exterior with a pink, cured interior that offers the perfect balance of salty, sweet, and smoky. Unlike a fresh chop that relies on your cooking skills for flavor, the deep, rustic flavor here is built right in by the smokehouse.
Why It’s a Staple: It is the ultimate convenience protein with zero compromise on flavor. Because they are cured and smoked, they have a longer shelf life and cook much faster than fresh meat. They are a "cheat code" for dinner—serve them with braised greens and cornbread for a Southern classic, or pan-fry them for breakfast alongside eggs instead of standard bacon or ham.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Cured & Smoked Loin Chop (Bone-In)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 10 - 12 oz
💡 The Chef’s Method: Sear for texture, glaze for balance.
-
The Prep: Score the outer rim of fat with a knife. Since the skin is smoked, it can be tough; scoring it allows the fat to render and crisp up without curling the chop.
-
The Pan: Use a cast iron skillet over medium heat. You don't need much oil as the chop will release its own flavorful fat.
-
The Cook: Since the meat is already cured and smoked, you are technically just reheating it. Sear for 3-4 minutes per side to warm it through and get a nice char on the surface.
-
The Glaze: Smoked pork loves sweetness. In the last minute of cooking, brush the chop with a little maple syrup, apple jelly, or a brown sugar mustard glaze. The sugar will caramelize against the salty smoke for a perfect finish.
-
Target Temp: Heat to 140°F. You don't want to cook it to death; just get it hot and juicy.