{"product_id":"frenched-pork-chops-center-cut-paradise-meats","title":"Pork Center Cut Chops (Frenched) x2","description":"\u003ch2\u003e\u003cstrong\u003eFrenched Center-Cut Pork Chops — The Tomahawk of Pork Chops\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eValor Provisions\u003c\/strong\u003e, we partner with American producers who do things the right way. \u003cstrong\u003eParadise Meats\u003c\/strong\u003e in Trimble, Missouri is exactly that: a family-run, USDA-inspected shop where the Fantasma family has been cutting meat since 1995 — in a Missouri locker that's been feeding its community since 1946. These are their \u003cstrong\u003eCenter-Cut Frenched Pork Chops\u003c\/strong\u003e: two thick, bone-in Berkshire chops, hand-frenched so the long rib bone stands clean off the eye. Elegant on the plate. Primal on the grill.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes These Chops Different\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eMost pork chops are thin, pale, and cut from commodity hogs — which is why most pork chops disappoint. These start with \u003cstrong\u003eBerkshire hogs from local, small family farms\u003c\/strong\u003e, a heritage breed prized for deep marbling, darker color, and moisture that survives the pan. Paradise's farmers \u003cstrong\u003enever use antibiotics\u003c\/strong\u003e. Each chop runs \u003cstrong\u003e14–16 oz\u003c\/strong\u003e — a true restaurant double-cut — and the frenched bone gives it the silhouette of a tomahawk steak at a fraction of the price. This is the chop that converts pork-chop skeptics.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHeritage Berkshire Pork\u003c\/strong\u003e – Sourced from local Missouri family farms, raised without antibiotics.\u003cbr\u003e\u003cstrong\u003eThick-Cut, Bone-In\u003c\/strong\u003e – Two 14–16 oz center-cut chops; the bone protects the eye and rewards a proper sear.\u003cbr\u003e\u003cstrong\u003eHand-Frenched Presentation\u003c\/strong\u003e – The exposed rib bone brings steakhouse drama to a weeknight plate.\u003cbr\u003e\u003cstrong\u003eCut In-House\u003c\/strong\u003e – Butchered at Paradise's USDA-inspected plant in Trimble, MO — not a factory line.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Cook a Thick Pork Chop (Without Drying It Out)\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThick chops want gentle heat, then fire. Reverse-sear: 250°F oven to an internal temp of 120°F, then a screaming cast-iron or grill finish to \u003cstrong\u003e145°F, and rest 3 minutes\u003c\/strong\u003e — that's the USDA standard for juicy, blush-pink pork. Or grill over two zones, starting cool. Salt early, baste with butter and thyme at the end, and serve one chop per person with the bone as the handle.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Paradise Meats Story\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Fantasma family bought the Paradise meat locker in 1995 and rebuilt it from the ashes of a 2002 fire into one of the most respected small processors in America — 50+ employees handling 300–350 local animals a week, with over 100 awards earned along the way. When you buy Paradise, you're keeping a Missouri family business and the local farms behind it in business. That's the Valor mission on a plate.\u003c\/p\u003e","brand":"Paradise Meats","offers":[{"title":"Default Title","offer_id":45845535719471,"sku":"PMCCF1","price":26.35,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/4585\/3487\/files\/PORKCENTERCUTCHOPS_FRENCHED_Grilled.png?v=1787164031","url":"https:\/\/valorprovisions.us\/products\/frenched-pork-chops-center-cut-paradise-meats","provider":"Valor Provisions","version":"1.0","type":"link"}