Pork chop on rack and sheet pan
Pork chop on rack and sheet pan
cooked Kurobuta pork chops in cast iron pan with red onion and sage leaves
double bone pork chop

Double Bone Pork Chop

Kurobuta Pork

$38.00

This Kurobuta bone-in chop is cut two bones thick for a generous portion and monumental presentation. The large size provides a remarkably moist and tender pork chop. Minimum weight of 12 oz.

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Family Farm Raised

Family Farm Raised

Heritage Breed

Heritage Breed

SRF Kurobuta Pork

SRF Kurobuta Pork

Details

Cooking Tips

When it comes to pork chops, bigger is better. The SRF American Kurobuta double bone pork chop is cut thick to include two bones from a rack of pork. The result is a pork chop large in size and huge in flavor. The double bone pork chop is a beautiful entrée pan seared or stuffed and baked. These unique chops are 100% Kurobuta, also known as Berkshire, with a rich crimson color, fine marbling, and full of juicy flavor.

You may see variation in size with our natural pork chops. Each bone-in rack contains 10 to 12 bones. Each double bone chop is hand-cut to include two bones, and the normal taper of each rack produces some chops larger than others. 

Minimum weight: 12 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. 

The large size of the double bone chop makes it a good candidate for reverse searing. Season the chop and place in a 275°F oven. Roast until the internal temperature is 135°F at the thickest section. Remove and sear briefly on each side to brown exterior. Also sear the fat cap to crisp it up. Let rest 10 minutes and serve. 

If grilling, use a two-zone set-up with a hot side with all the coals or with the gas burner. The other side of the grill is the cool side. Start on the cool side to bring  your double bone chop to temperature, then sear on the hot side. 

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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