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Pork Chop Bone-in
Pork Chop Bone-in
5.0 / 5.0
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Product Information
Bone-in pork chops — the format chefs prefer for maximum flavour and moisture retention.
The bone insulates the meat during cooking, keeping it juicier than boneless cuts, and adds depth of flavour as the marrow develops. Each chop carries the loin's lean tenderness with the fat cap intact for natural basting.
The traditional pork chop format for restaurant-style results at home, with the rib bone giving you both presentation and protection against overcooking.
Why This Cut?
• Bone-in keeps the meat juicier during cooking — restaurant chef's preferred format
• Marrow adds depth of flavour as the chop cooks
• Fat cap intact for natural basting — no need for extra fats during cooking
How To Serve?
• Pan-sear hot, finish in oven to 63°C internal, serve with apple compote
• Marinate in soy, ginger, garlic for Asian-style pork chops with steamed rice
• American Shake 'n Bake style: breadcrumb coat,oven-bake for kid-friendly dinner
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What You're Getting
Weight: 500G
Packaging: 1 Pack, Vacuum Packed
Product State: Raw & Frozen
Serves: 2 - 3
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Brazil
Cooking Methods
1. Cast-Iron Pan-Sear & Butter Baste (The Steakhouse Method)
Because the collar is shaped and marbled just like a beef ribeye, treating it like a premium steak yields an unbelievable crust and a meltingly tender center.
2. Air Fryer (For the Perfect Crispy Edge)
The intense circulating heat of an air fryer is uniquely suited for pork collar. It acts like a mini convection oven, roasting the meat while rapidly rendering and crisping up the fatty edges.
3. High-Heat Flash Grilling (The BBQ / Char Siew Style)
If your collar chops are sliced slightly thinner (around 1cm to 1.5cm thick), they are absolutely perfect for high-heat grilling on an outdoor BBQ or indoor griddle pan, especially if marinated in a sweet, sticky glaze.
Storage Method
Keep Frozen below -18°C
Delivery Method
Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.