2 Quebec Berkshire bone-in pork chops
Perfect for the BBQ or the pan, the bone-in pork chop is the perfect marriage between tenderness and taste. Since the loin is one of the most tender parts of the pork it will delight any palate. When cooked on bone the pork chop develops a wonderfully rich taste. That’s because the bone and the fat provide protection to the meat, allowing it to retain moisture and flavour as it cooks.
Berkshire pork is a very different breed of pork than the ones usually found on the market. This breed of pork is above all chosen for its marbled flesh and the higher pH level which makes its meat darker, more flavourful and more tender than the conventional pork such as the Duroc and the Yorkshire.
We choose to work with farmers that raise their pork on free-range pasture, without growth hormones or antibiotics and with as little stress as possible. This breeding practice focused on respect for the animal's well-being allows for optimal meat quality while promoting sustainability.
Cooking temperature : Rosé - 62ºC
- Remove the pork chops from the refrigerator and let them temper for 15 minutes before cooking.
- Generously salt each side.
- Sear each side over medium-high heat until lightly browned.
- Reduce the intensity to medium and continue cooking, turning the meat regularly, until the interior temperature reaches 60ºC.
- Remove from heat, wrap in aluminium foil and let rest for about 10 minutes to allow the meat to gain an additional 2 degrees.
- Serve and enjoy.