Description
Our bone-in pork blade chops come from pigs raised in the woods and on pasture here in Central Virginia. Blade chops are cut from the shoulder end of the loin, and they’re one of those cuts that doesn’t always get the attention it deserves. They’ve got more marbling than center cut chops, which means more flavor and they stay juicier even if you accidentally cook them a bit longer.
You’ll notice blade chops have a piece of the shoulder blade bone running through them, along with a bit more fat and connective tissue than center cuts. That’s not a bad thing—it’s what makes them so flavorful and forgiving to cook. These are great for folks who want tasty pork chops without stressing about overcooking them.
Why Our Pork Blade Chops are Different:
Our pigs live in the woods and on pasture, rooting around and doing what pigs love to do. We never use antibiotics or growth hormones. They’re not confined to concrete slabs in massive barns—they get fresh air, sunshine, and room to be pigs. That lifestyle makes a real difference in the quality and flavor of the meat.
The pork is processed at USDA facilities using air-chilling methods instead of the water-bath chilling most grocery store pork goes through. That means our pork isn’t pumped full of water and chlorine—it’s just pure pork with better flavor and texture.
How to Cook Pork Blade Chops:
- Grilled: The extra fat keeps them moist on the grill—perfect for summer cookouts
- Pan-Seared: Sear in a hot skillet, then finish in the oven with a splash of broth or wine
- Braised: Brown them first, then braise low and slow in liquid for fall-apart tender results
- Slow Cooker: Add to your slow cooker with vegetables and sauce for an easy weeknight dinner
- Smoked: Low and slow on the smoker makes incredibly flavorful chops
Cooking Tips:
Blade chops are more forgiving than lean center cuts. You can cook them to 145°F for a slightly pink center, or take them higher (160-165°F) if you’re braising or slow cooking—the extra fat and connective tissue keep them tender. They’re also great for folks who are nervous about undercooking pork.
Our Promise:
If it’s not good enough for our family’s table, we won’t put it out there for yours. We raise our pigs with care, give them a good life, and stand behind every cut we sell.
Questions about cooking blade chops or want recipe ideas? Just reach out—we’re happy to help.
