Kurobuta Bone-In Pork Chop
Kurobuta Bone-In Pork Chop
Kurobuta Glazed Pork Chop plated with side dishes
Kurobuta Bone-In Pork Chop

Frenched Pork Chop

Kurobuta Pork

$17.00 $19.00

The SRF Frenched pork chop is flavorful, juicy and distinctively superior to grocery store chops. Sourced from 100% purebred Kurobuta (Berkshire), a heritage breed that produces highly marbled pork. Minimum weight is 4.5 oz.
Heritage Breed

Heritage Breed

Family Farm Raised

Family Farm Raised

SRF Kurobuta Pork

SRF Kurobuta Pork

Details

Cooking Tips

The SRF Frenched pork chops are hand cut and trimmed to reveal the included rib bone for a gourmet touch on your dinner table. Our distinctive Kurobuta pork chops are finely marbled, exceptionally juicy and packed with flavor. Unlike commodity breeds, Snake River Farms pork is a striking crimson color which is a true indicator of superior quality pork. Serve these beautiful bone-in pork chops simply grilled or pan seared for excellent results.

There can be some variation in size with our natural pork chops. Each bone-in rack contains 10 to 12 bones. We hand-cut each chop to include a bone, and the normal taper of each rack can translate to some chops that are larger than others. 

Minimum weight: 4.5 oz.

Kurobuta pork chops are a delicious change from commodity chops. They have a higher amount of intramuscular fat for a higher amount of flavor and moisture. 

Pan searing and reverse searing are good methods to cook Kurobuta pork chops to develop a nice outer crust and maintain the moist interion.  

Internal temperature is the most accurate way to know if your pork chop is done. The USDA recommends 145°F, but a lower temperature of 135°F produces more flavorful results.  

In the 1960s and 70s, rare pork was associated with trichinosis. This fear continues to cause contemporary home cooks to overcook their chops. Today’s production methods are improved and very food safe. This means for the best results pork chops should be served closer to medium to maintain a high level of juicy flavor. 

Like steaks, rest pork chops up to 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed. 
pork

What is Kurobuta Pork?

Kurobuta is a heritage breed with flavor superior to commodity pork. This premium pork is known as Berkshire in England and Kurobuta in Japan, where it is considered the culinary equivalent of Wagyu beef. Kurobuta contains abundant marbling for a heightened flavor profile and higher pH which creates a deep pink color and an increased moisture content. The result is pork with robust juicy flavor, tender texture and a hint of natural sweetness.

Frequently Asked Questions

What temp are pork chops done?

When the internal temperature reaches 135°F to 140°F, remove from oven and let rest 10 minutes. Finish by searing on both sides in a hot skillet.

Where do pork chops come from?

Pork chops are cut from the pork loin. This section of the hog is similar to the beef loin in anatomy. Like the beef loin, the pork loin has the most tender cuts.

What is Kurobuta pork?

Kurobuta is the Japanese term for “black hog” and refers to animals of the Berkshire variety, a heritage breed kept pure for hundreds of years. Kurobuta pork is highly marbled with a beautiful dark color, firm texture, and naturally delicious flavor. Our animals are treated humanely and are raised on small family farms in the American Midwest without hormones using a natural, slow feed process.

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