Pork Chops

What it's good for:

Pan-sear them over medium-high heat in butter for 3–4 minutes per side, then let them rest 5 minutes. Or grill them over medium heat. Brine them for an hour first if you want extra moisture and seasoning.

Pork chops should hit 145°F internal, slightly pink in the center is fine and actually better than fully gray. Don't overcook them.

Here's what you're getting:

These pigs live on pasture year-round. They root in the dirt, forage, and supplement with GMO-free feed. That outdoor life gives the pork more flavor and better fat distribution than confinement-raised pigs.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed pork chops in the fridge for 1-2 days, or refreeze immediately if not using.