PotKettleBlack's Favorite Pork Chops On Sale

[Potkettleblack]

If the Five S's are the process to perfect pork chops, and I were required to rank them, Selection, the first S would be the most important. I have a preferred selection of pork chops, being porterhouse style heritage breed chops that go about 14 oz a piece. Sure, my pork chop method works on thick grocery chops, but to make the perfect pork chop, I go for the perfect pork (that I can get... if I could get some Tokyo X porterhouse chops, I'd be all over that... but you can't get Tokyo X in the US).

I get them from HeritageFoodsUSA.com, in the "Recession Special" pack (you can tell how long I've been getting these... since the recession). I always wait for the two annual sales on these, one at the start of summer and one for Labor Day. The Labor Day sale is live...

Six pack: https://store.heritagefoodsusa.com/p...eller-p79.aspx

Fourteen pack: https://store.heritagefoodsusa.com/p...cial-p854.aspx

I get a fourteen. With summer shipping included, brings my per chop cost down to a bit over $10. I didn't say these were cheap. I said they were excellent.

NOTE: I have no affiliation with Heritage Foods, aside from being a long term customer. I have no marketing interest. You can read my reviews of the chickens I got from them in the Failure thread. I have never gotten beef from them due to (what I consider) insane costs. But the pork... man, the pork...

[EdF]

Got a preference between the Berkshire and Red Wattle? We used to buy a pig every year, and have had the Berkshire - very nice.

[Potkettleblack]

Honestly, I take whatever they send. They're both excellent. Berkshire has a nicer creamier fat and a bit more umami funk. Red wattle has a slightly beefy flavor, bit floral. Maybe I have a mild preference for Berkshire, if only for sous vide.

[EdF]

Thanks!

[billg71]

Thanks for the link, Potkettleblack ! Couple of questions: How thick are the chopson average and how are they packaged(singles, doubles, one big bag)?

Thanks,
Bill

[Potkettleblack]

Packaged in pairs. Averaging an inch and a half thick.


Shown edge on with my Thermapen in its sheath for scale.

[Edward Hafer]

How long does the sale usually last? Can I wait until next week when the $25 summer surcharge goes away?

[Potkettleblack]

I have never had the patience to wait on them. They have good customer service if you call, though.

[JCBBQ]

OMG, those look incredible! Have you tried Breadhead's recommendation:

http://foodwishes.blogspot.com/2012/...pork-chop.html

I've made this a couple of times and absolutely love this recipe.

PS I'd never heard of Porterhouse Pork Chops. It's not the first time you've clued me in on different cuts - keep it coming!

[Potkettleblack]

While I had a great meal at Mustard's Grill, I am actually kind of a supertaster when it comes to mustard, where I could probably handle the powder in that recipe, a tsp of dijon is a non-starter. The original Cindy P recipe linked looks better for me.

[Potkettleblack]

I think my pork glaze (1:1:dash maple:sherry vinegar:tabasco) would work on that marinade though.

[billg71]

I'd never heard them called Porterhouse Chops before but that's the cut I always get at the local butcher. That little section of tenderloin has always been my favorite part of the chop, I usually save it for dessert.

[billg71]

Thanks for the pics, Potkettleblack. I'd already ordered a 14-pack and, for good measure, added one of their briskets. Big box arrived today, everything looks great. If I can get the brisket thawed I'll cook it Sunday.

I'm not a big fan of frozen meat but I'm looking forward to trying this.

Thanks again,
Bill

[Potkettleblack]

I got Red Wattle? Same?

[billg71]

Red wattle, yes.

[Potkettleblack]

Enjoy. My 14 pack got here today.

[billg71]

Potkettleblack, I cooked the brisket Sunday and it was fantastic! I thawed a couple of the chops and reverse-seared them Monday evening and they were the best chops I've ever tasted, even considering the Ossabaw Island chops I got from a local farmer a few years ago.

Thank you for turning me on to this, I just placed an order for another brisket and a ham. If this keeps up I'm going to have to find a recycler that'll take these styrofoam shipping boxes, they're starting to pile up.