A Bone-In Pork Chop, Done Properly

Joseph
Jan 23
2 min read

A good pork chop doesn’t ask for much.

When it’s cut thick, left on the bone, and raised with care, the work is already done long before it reaches the pan. Cooking it properly is less about technique and more about restraint—seasoning with intention, managing heat, and knowing when to stop.

This is the kind of chop we reach for when we want a meal that feels considered without being fussy. Familiar, but elevated. Straightforward, but satisfying.

Raw pork chop with marbled fat on a wooden surface, showcasing texture and pink color against a warm brown background.

The Cut

Bone-in pork chops are cut to retain structure and moisture. The bone helps regulate heat as the chop cooks, while the surrounding muscle stays tender and full-flavored.

We keep them thick. Not because it looks impressive—but because it cooks better.

RECIPE

Pan-Seared Bone-In Pork Chops with Apple-Thyme Butter

Serves: 2–4

Time: 10 minutes prep + 15–18 minutes cook

Ingredients

2 bone-in pork chops
Kosher salt
Freshly cracked black pepper
2 tbsp neutral oil (avocado or grapeseed)
3 tbsp butter
1 small apple, finely diced
1 garlic clove, lightly crushed
2–3 sprigs fresh thyme
Optional finish: a splash of apple cider vinegar or lemon juice

Pork Chop – Bone-In

$16.00

Buy Now

Method

1. Season and temper

Remove the pork chops from the refrigerator about 30 minutes before cooking. Season generously on both sides with salt and pepper.

Seared pork chops in a skillet topped with diced apples and thyme. A spoon adds sauce, highlighting a savory and rustic setting.

2. Sear

Heat a heavy skillet over medium-high heat. Add oil. When shimmering, place the chops in the pan and leave them undisturbed for 3–4 minutes per side, until a deep golden crust forms.

3. Baste

Reduce heat to medium. Add butter, apple, garlic, and thyme. Tilt the pan slightly and spoon the melted butter over the chops for 2–3 minutes.

4. Finish and rest

Cook until the internal temperature reaches 140–145°F. Remove from heat and rest for 5 minutes before serving.

Serve with roasted vegetables, wilted greens, or a simple salad. Keep the plate clean. Let the pork speak.

A Note on Having Pork on Hand

Bone-in pork chops are one of those cuts that reward planning ahead. When pork is reserved in bulk—whole or half hog—the chops are cut with intention, not trimmed down for retail shelves. They freeze beautifully and cook consistently, making them an easy choice for both weeknights and guests.

Sometimes the best meals are the ones you don’t have to overthink.

Bulk Pork Reservation

$200.00

Buy Now