Stemple Creek Ranch — Pasture-Raised Pork Rib Chop, Bone-In (approx. 1 lb)

A thick, bone-in pork chop from pasture-raised hogs. This is what a pork chop is supposed to taste like.

The rib chop is the pork equivalent of a ribeye: cut from the rib section with the bone attached, a cap of fat along the edge and enough marbling to stay juicy over high heat. Pasture-raised pork has a deeper color and much more flavor than the pale, dry chops most people grew up on. Stemple Creek raises their hogs outdoors to California Prop 12 standards.

Who this is for

• Anyone who gave up on pork chops because they were always dry
• Grillers and cast-iron cooks
• Sunday dinners with applesauce and roasted vegetables
• Carnivore and keto plates that want fat and flavor

How to use

Thaw in the fridge. Salt well, ideally an hour ahead. Sear in a hot cast-iron pan 4 to 5 minutes per side, then baste with butter, garlic and thyme until 140°F at the bone. Rest 5 minutes; it will carry over to 145°F.

Catch-weight cut: packages average about 1 lb and are priced per package. Sold frozen.

From Stemple Creek Ranch in Tomales, California, where the Poncia family has raised livestock on the same Marin County land for four generations, regeneratively and mostly certified organic.