BUTTERFLY BONELESS PORKCHOPS

BUTTERFLY BONELESS PORKCHOPS

$8.00
$8.00
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Size: .5 to .65 lbs

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!

Lemon Dijon Chive Compound Butter Recipe

Meat Grilling Temps and Tips

  • Pasture Raised Berkshire Pork
  • Antibiotic & Hormones Free
  • Vacuum Sealed Packaging
  • USDA Inspected
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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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