BUTTERFLY BONELESS PORKCHOPS

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These butterfly boneless pork chops come straight from our pasture-raised pigs, and let me tell you—they're one of our favorites. They’re thick, juicy, and cook up beautifully whether you’re pan-searing, grilling, or baking. Since they’re boneless, they’re super easy to cook, making them a great go-to for a quick meal or something a little fancier. You'll get one chop per package.

Best Ways to Cook Butterfly Boneless Pork Chops:

🔥 Pan-Seared – Heat a little butter or oil in a skillet over medium-high heat. Cook for 3-4 minutes per side until golden brown. If they’re extra thick, pop them in a 375°F oven for 5 more minutes to finish cooking.

🔥 Grilled – Get your grill going at 375-400°F and cook the chops for 4-5 minutes per side. Flip once and take them off the heat when they hit 145°F inside. Let them rest for 5 minutes so they stay nice and juicy.

🔥 Oven-Baked – If you want an easy, hands-off method, bake at 375°F for 20-25 minutes. A little garlic butter or marinade keeps them extra moist and flavorful.

🔥 Breaded & Fried – Want crispy chops? Dip them in flour, then an egg wash, then breadcrumbs. Fry in 350°F oil for about 3 minutes per side until golden and crunchy.

🔥 Stuffed Pork Chops – These are thick enough to slice open and stuff with cheese, herbs, or whatever sounds good. Bake at 375°F for 25-30 minutes, and you’ve got a delicious, restaurant-worthy meal.

✨ Pro Tip: The key to juicy pork chops? Don’t overcook them! Pull them off the heat at 145°F, let them rest for 5 minutes, and they’ll be perfect.

If you’re looking for pasture-raised pork chops that are tender, juicy, and packed with real flavor, you’ve found them. These are a staple in our house, and I bet they will be in yours too!

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