Pork Porterhouse in cast iron skillet
Pork Porterhouse in cast iron skillet
cooked pork porterhouse in cast iron skillet with lemon, garlic and thyme
raw pork porterhouse in cast iron skillet
raw pork porterhouse in skillet

Pork Porterhouse

Kurobuta Pork

$21.00

The Porterhouse is a spectacular bone-in pork chop which includes both the loin and the smaller tenderloin. The Porterhouse is cut from 100% purebred heritage Berkshire (Kurobuta) pork raised on small family farms. Minimum weight is 9 oz.

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Heritage Breed

Heritage Breed

Family Farm Raised

Family Farm Raised

Sustainably Raised

Sustainably Raised

Details

Cooking Tips

Mouth-watering to behold, the Porterhouse displays the fine marbling and bright crimson color that indicates its 100% Berkshire heritage. Each chop is cut to a wonderfully thick 1.25” to maximize the flavor and to create a beautiful presence on the plate. Skillfully cut by a master butcher from all natural pork raised without added hormones, buy our Kurobuta pork now! 

There can be some variation in size with our natural pork chops. We hand-cut each chop, and the normal taper of each whole loin naturally creates chops of slightly different weights. 

Minimum weight: 9 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 interior.  

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.

How long will my SRF Kurobuta pork last and how should it be stored?

For optimal quality, you can store your SRF Kurobuta pork in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40°F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. 

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