Zupan’s Markets is proud to offer Two SIgnature pork cuts featuring Snake River Farms Kurobuta pork – 2-Bone Tomahawk Pork Chop & Porterhouse pork chop – Available every day in our full-service meat department.
These signature pork chops from Snake River Farms feature Kurobuta pork. Created from the Berkshire pig, Kurobuta is a heritage pork that comes from Japan and is world-renowned for its hefty fat content, exceptional tenderness, and delicious flavor. Perfect when you’re looking to create a special meal to impress or simply wanting a great tasting pork chop.
Zupan’s Signature 2-Bone Tied Tomahawk Chop
At two-inches thick, the 2-Bone Tied Tomahawk Pork Chop stands out from other cuts with its exposed bones. Beautiful in both presentation and flavor. To prepare this chop, we recommended brining to help maintain moisture given the bones, thickness of the meat, and leanness of the cut.
Brine Recipe: (Yield for 1 double pork chop/ 2 servings)
- ½ Orange, zest and juice
- 4 Rosemary sprigs
- ¼ C salt
- 3 T Sugar
- 5 C Water
- 1 Double Pork Chop
Instructions
Heat water, salt, and sugar on medium heat until dissolved. Remove from heat- add rosemary, orange zest, and juice. Cool thoroughly. Brine chops up to 24 hours.
To Prepare
- Remove from brine and pat dry with paper towels. Given that the meat is already seasoned because of the brine, it will taste great with no additional seasoning, or simply a bit of finishing salt upon serving.
- Roast in a cast iron pan in a 400° oven or grill on a medium-low flame until an instant-read thermometer inserted in the thickest part registers 140°. Transfer the chop to a work surface and let rest for 10 minutes before serving.
Note: Chop will continue to rise 5-10° degrees while resting, so it’s important to remove pork chop from the oven before the desired cooking temperature has been reached. USDA recommends pork to be cooked to an internal temp of 145°.
TIP– If you are finishing the cooking process in the oven, place the chop bone-side down to allow even cooking.
Porterhouse Pork Chop
At two-inches thick, this bone-in cut is full of flavor and features both the loin and tenderloin. The trick in preparing these beauties – sear the chop on high heat to create a caramelized crusty exterior, before you finish cooking on a lower temp in the oven or on the grill. Given the thickness and fat content, this cut does well retaining its moisture, making it harder to overcook. For this cut we recommend a marinade or simple rub.
To Prepare:
- Remove chops from refrigerator 30-60 minutes before cooking to allow pork to come to room temperature.
- Preheat the oven to 400° if baking. Heat a large cast-iron skillet until very hot, about 5 minutes.
- If seasoning, pat the chop dry with paper towels and season with your favorite rub.
If chops have been marinated, remove excess marinade before cooking. - Melt butter or oil in the skillet.
- Cook the chop over medium-high heat until browned and crusty, about 3 minutes per side. Add additional butter/oil if desired and transfer the skillet to the oven, or move chop to grill.
- Bake or grill until an instant-read thermometer inserted in the thickest part registers 140°. Transfer the chop to a work surface and let rest for 10 minutes before serving.
Note: Chop will continue to rise 5-10° degrees while resting, so it’s important to remove pork chop from the oven before the desired cooking temperature has been reached. USDA recommends pork to be cooked to an internal temp of 145°.
Our Favorite Pork Seasonings:
Take your pork up a notch by adding one of our favorite seasonings.
Zupan’s Porcini Mushroom Powder: Finely ground porcini mushrooms add a delicious umami flavor while enhancing the meaty flavors of the pork. Mix with salt, pepper, olive oil and dry mustard to create a thick paste-like rub.
Jacobsen’s Salt Steak Seasoning: A blend of Jacobsen’s sea salt, minced garlic, coriander seed, rosemary, fennel seed, paprika, black pepper, red pepper flake, thyme, and parsley. Delicious on both steak and pork alike.
El Gaucho Seasoning: A blend of Kosher salt, ground black pepper, granulated garlic, granulated onion, and cayenne pepper
