Pork Chops - Boneless
Berkshire is a heritage breed pork synonymous with inner-muscular fat. It is known in Japan as Kurobuta. Just like the Wagyu is for Beef, the Berkshire is for pork. Highly prized for it's flavor profile, these pork chops eat like how pork should eat. It has fantastic marbling and a significant layer of back fat. The best part comes at the end — when no one is looking, of course, pick up that bone and gnaw on it to get some extra porky flavor. The only downfall is that once you have tried Berkshire, you do not want to go back to anything else.
This is our favorite cut of pork mainly due to the ease of preparation, cooking and flavor profile. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
You can use your grandmother's Pork Chop and Applesauce recipe or you can take out that cast iron and pan sear, both are equally amazing, especially from a heritage breed varietal.
Sous-Vide (Broil/Pan Sear Finish)