15% off
Grass Roots Farmers' Co-op This bone-in, thick-cut chop is cut from the center of the loin. Perfect for grilling or searing on a stovetop, the bone helps keep the meat juicy and flavorful. This chop isn't fussy, just add a little salt and pepper and you’ve got a delicious centerpiece for your plate. Approx. weight: 12-14 oz.
12oz

Center Cut Pork Chop, Bone-In

$13.49
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Shipping calculated at checkout. Free shipping for orders over $120.

These chops are cut from the rib end of the hog, near the center of the loin. The bone and fat bring a lot of flavor to these pork chops and keep them tender and juicy. Serve up on a plate with a nice bright salad, mashed potatoes, or grilled vegetables. Sear on the stovetop, throw on the grill, braise them in red wine or rich stock made with our pork neck bones.

Weight: 12 oz

Cooking Method: skillet, grill, braise, oven

Temp Guide: FDA Internal - 145° then let it rest 3 min

Recipe to Try: Smothered Bone-In Pork Chops

Farming Practices

Every Grass Roots animal is born, raised and harvested in the USA. They graze on natural, non-GMO pasture and are never treated with hormones or antibiotics. Our pigs root and wallow in the forested areas of our farms and because they are not ruminants, are supplemented with non-GMO, custom-mix feed ration containing probiotics and nutrients.

We practice regenerative farming that fosters a diversity of plants, uses no-till methods, and incorporates grazing animals to restore the soil and respect the animals. Our farms and processing facilities maintain the highest standards and provide economic opportunities in rural communities.

Our Guarantee

We provide the highest quality meat in the most transparent manner. For questions or cooking inspiration please reach out to us at 501-290-7031 or service@grassrootscoop.com.

All Grass Roots Products:

  • Flash-frozen at peak freshness
  • No dyes, fillers, or artificial flavorings
  • No synthetic nitrates

Free shipping on orders over $120. Ships anywhere in the lower 48 states in 2–5 days.

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