Berkshire (Kurobuta) Bone-In Pork Chops deliver steak-house richness in a pork chop—lush intramuscular marbling, deep rosy color, and a naturally sweet, clean finish. Cut thick for an impressive sear and juicy center, these heritage-breed chops thrive on the grill, in cast-iron, or with a gentle reverse-sear. We ship every pack frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Heritage-breed flavor: Berkshire (Kurobuta) pork is prized for exceptional marbling, tenderness, and a buttery bite.
• Thick, bone-in presentation: built for even cooking, great moisture retention, and dramatic plating.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Bone-in Berkshire (Kurobuta) pork chops, butcher-trimmed. See the variant selector for thickness (e.g., 1"–1.25", thick-cut, or double-cut) and total weight; exact rib/loin position may vary by lot and is noted on the label.

Flavor Notes & Pairings

• Seasonings: kosher salt, cracked pepper, garlic, fennel seed, rosemary, thyme, sage, smoked paprika.
• Glazes & sauces: maple-mustard, apple cider reduction, miso-honey, salsa verde, chimichurri, peppercorn cream.
• Sides: roasted apples, charred broccolini, creamy polenta, potato gratin, Brussels sprouts with bacon.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1"-thick chop in the fridge (34–40°F).
• Cook within 48 hours of thawing. For exact guidance, use our Storage & Thaw Calculator.

Optional Brine (Max Juiciness)

• Quick brine: 6% salt solution (60 g salt per 1 L water) for 40–60 minutes; rinse, dry, and season.
• Equilibrium brine: 1.0–1.5% salt by total meat weight for 6–12 hours for deeper seasoning.

How to Cook (4 Proven Methods)

Doneness: USDA recommends cooking whole-muscle pork chops to 145°F (63°C) and resting 3 minutes for a rosy, juicy center. Use a fast, accurate thermometer.

1) Two-Zone Grill (char + gentle finish)

• Set up hot and cool zones. Sear over direct heat 1–2 minutes per side for color.
• Move to indirect; close the lid and cook to an internal 140–145°F. Rest 3–5 minutes.
• Need setup help? Use the Grill Setup Wizard.

2) Cast-Iron Sear + Oven

• Preheat oven to 375°F. Sear chops in a lightly oiled, ripping-hot skillet ~1½–2 minutes per side.
• Transfer skillet to oven; roast to 145°F. Rest 3–5 minutes. Finish with herb butter.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 250–275°F until internal hits 125–130°F.
• Sear hard in cast-iron or over high direct heat 45–60 seconds per side to 145°F. Rest 3–5 minutes.

4) Sous Vide + Sear (edge-to-edge)

• Bag with a dab of butter, garlic, and herbs. Cook at 134–140°F for 1–3 hours (thickness-dependent).
• Pat dry thoroughly; sear very hot, very fast for a crisp crust without overcooking.
• For exact time/temp windows, see our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Surface dryness = crust: pat chops very dry before searing; moisture inhibits browning.
• Finish with fat: spoon over browned butter with thyme, garlic, and a squeeze of lemon.
• Carryover is real: pull 3–5°F shy of target; the temp will rise during the rest.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore Berkshire (Kurobuta) Pork · shop all Pork · try wild cousins like Wild Boar · get ideas in Recipes

Chef’s note: Treat these chops like a great steak—season boldly, manage heat, and rest. A quick maple-mustard or miso-honey glaze in the final minute makes Berkshire magic.