Rated
4.55
/ 5
based on
120
customer ratings
23.99
USD
<p>These Heritage Boneless Pork Chops are pasture-raised and farrow to finish, meaning the pigs are raised on the same family farm their entire lives and can roam and forage in the fresh air and sunshine. The result is a pork chop that is juicy and flavorful with a slightly sweet taste and subtle nuttiness. To cook, pan-fry over medium-high heat until the chops are golden brown and cooked through.</p>
Heritage Boneless Pork Chops
Non-Member Price:
$23.99
Member Price:
$23.99
Earn
23
in
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Variety:
Weight:
1lb
These Heritage Boneless Pork Chops are pasture-raised and farrow to finish, meaning the pigs are raised on the same family farm their entire lives and can roam and forage in the fresh air and sunshine. The result is a pork chop that is juicy and flavorful with a slightly sweet taste and subtle nuttiness. To cook, pan-fry over medium-high heat until the chops are golden brown and cooked through.
Reviews
Cooking Instructions
- Cooking methods
- Grill, Pan-Fry, Bake
- Wine pairings
- Pinot Noir, Riesling, Zinfandel
Flavor Profile
Crowd Cow's boneless pork chops are incredibly juicy and flavorful. The flavor profile is delicate, with a slightly sweet and nutty taste. The pork has been raised in a sustainable manner, so you can feel good about eating it.
Chef's Serving Suggestions
One of the best side dishes to serve with a pork chop is mashed potatoes. The creamy texture and mild flavor of the potatoes pairs well with the smoky and slightly sweet flavor of the pork chop. Another great side dish is roasted Brussels sprouts. The slight bitterness of the Brussels sprouts is a nice contrast to the sweetness of the pork chop. For a sauce, a simple apple cider vinegar and honey sauce is a great option. The sweetness of the honey pairs well with the flavor of the pork chop, and the acidity of the vinegar helps to balance out the flavors.
Humanely raised on open pastures, Gunthorp’s Duroc hogs are a heritage breed that produces high-quality meat with fine-grained marbling, a beautiful pink color, and rich flavor that can stand on its own.
The Story of Gunthorp Farms
The Gunthorp family in La Grange, Indiana has been in the business of farming since before the Great Depression, raising their animals on pasture the entire time, even as industrial production boomed around them and threatened to put pasture-based farmers out of business.
The pressure came to a head in 1998, when Greg Gunthorp was selling his pigs -- he only raised pigs back then -- into the "commodity market" for just five cents a pound. Five cents was the going rate for pigs, whether you raised them in overcrowded, closed barns or on pasture; and incredibly, that 5-cent rate was less than Greg's grandfather earned per pound in the 1920s.
Making a Sustainable Future
To keep the pasture-raised business going, Greg knew he needed to diversify his business. He started raising poultry and even selling his pork directly to high-end markets and restaurants. Now in their fifth-generation of pig farming, the Gunthorps continue to raise their hogs in the way they know is right. Their Duroc hogs enjoy open pasture year-round, feeding on native grasses as well as supplemental non-GMO feed from local farmers in the area. These heritage breeds, in combination with their diet and care, produce high-quality meat with fine-grained marbling, a beautiful pink color, and rich flavor that can stand on its own — beating anything you’ll find at your grocery store.
