Our pastured pork loin chops come from pigs that are raised in a natural environment, where they can roam freely and enjoy a diverse diet of forage and grasses. The result is the finest quality pasture raised pork chops you can find, perfect for your next family meal.
Each Package of Pasture Raised Pork Chops is Approximately 16 oz
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When searching for the best pork chops near me, look no further than Acabonac Farms. Our commitment to sustainable farming practices and animal welfare ensures that our pastured pork loin chops are not only delicious but also ethically sourced.
Curious how long to grill bone in pork chops, how to bake bone in pork chops, or the best way to prepare air fryer bone in pork chops? We've got you covered! Our pastured pork loin chops are versatile and can be cooked in a variety of ways to suit your taste and preferences.
Grilling: Preheat your grill to medium-high heat. Season the pastured pork loin chops with your favorite spices or a simple mix of salt and pepper. Grill the chops for 7-8 minutes per side, or until they reach an internal temperature of 145°F. Let the chops rest for 3-5 minutes before serving.
Baking: Preheat your oven to 375°F. Season the pastured pork loin chops and place them in a shallow baking dish or on a baking sheet. Bake bone in pork chops for 30-35 minutes, or until they reach an internal temperature of 145°F. Allow the chops to rest for 3-5 minutes before enjoying.
Air Frying: Preheat your air fryer to 400°F. Season the pastured pork loin chops, and place them in a single layer in the air fryer basket. Cook the chops for 10-12 minutes, flipping halfway through, until they reach an internal temperature of 145°F. Let the chops rest for 3-5 minutes before serving.
At Acabonac Farms, we pride ourselves on providing top-quality, pastured pork loin chops that are raised with care and attention. By choosing our products, you are not only treating yourself and your family to a delicious meal, but you are also supporting a sustainable and regenerative approach to agriculture.
