T-Bone Pork Chops
T-Bone Pork Chops
1 lb avg
Low PUFA
Corn & Soy Free
Mobile Pasture-Raised
- Corn & Soy Free
- Low PUFA
- Mobile Pasture-Raised on diverse pastures
- Regenerative & Sustainable
- Chemical free
- 'Needle-free': NO vaccines, antibiotics, hormones or dewormers
- Maximal nutrition
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- Description
- Ingredients
- Standards
- Best Uses
Much like a T-bone steak in beef, this cut provides the best of both worlds—tender, juicy meat on one side and a flavorful, slightly firmer texture on the other. Thicker than most pork chops, the T-bone chop retains moisture during cooking, ensuring a succulent, mouthwatering meal whether grilled, seared, or roasted.
The quality of our pork starts with how we raise our hogs. Unlike conventional pork, which is often raised on high-PUFA (polyunsaturated fat) feed, our hogs are given a custom, corn- and soy-free, low-PUFA diet. This promotes a healthier fat profile, rich in beneficial saturated fats and lower in harmful unsaturated fats, supporting your metabolic health. Plus, our pigs are raised on diverse pastures, foraging on grasses, roots, and insects, which enhances the meat’s nutrient profile, including higher levels of Vitamin K2 and Vitamin D—crucial for heart health, strong bones, and immunity.
Since the hogs are raised in harmony with nature, allowing them to thrive naturally, no pharmaceutical interventions are needed—no antibiotics, hormones, or vaccines. The result is a product that’s not only flavorful and tender but also clean, nutrient-dense, and a true representation of what pasture-raised pork should be.
Some ways to cook up the chops=
- Grilling: Grill T-bone pork chops over medium-high heat for 4–5 minutes per side, depending on thickness. The bone helps retain moisture, ensuring the meat stays juicy. You can brush the chops with a marinade or seasoning during grilling for added flavor.
- Pan-Seared and Finished in the Oven: Sear the T-bone pork chop in a hot skillet with a bit of oil for 2–3 minutes per side, until a golden crust forms. Then transfer the skillet to a preheated oven at 375°F to cook for another 6–8 minutes, or until the internal temperature reaches 145°F. This method ensures a crispy exterior and a juicy interior.
- Oven Roasting: Season the pork chop with salt, pepper, and your favorite herbs or spices, then roast at 375°F for 20–25 minutes. The bone helps distribute heat evenly, making the chop tender and juicy.
- Grilling with a Sweet Glaze: Brush the T-bone pork chops with a sweet glaze, such as apple cider or honey mustard, during the last few minutes of grilling for a caramelized, tangy finish.
Meal Ideas:
- Classic T-Bone Pork Chops with Apple Compote: Pan-sear or grill the T-bone chops and pair them with a warm apple compote made with cinnamon, cloves, and a splash of apple cider. The sweetness of the apples pairs perfectly with the savory richness of the pork.
- Grilled T-Bone Pork Chops with Chimichurri: Grill the T-bone chops and serve with a vibrant chimichurri sauce made with fresh parsley, garlic, vinegar, and olive oil. This herbaceous sauce adds brightness and complements the richness of the pork.
- Pork Chops with Mustard Cream Sauce: Prepare a mustard cream sauce and serve it over pan-seared or roasted T-bone pork chops. Pair with roasted vegetables like carrots and Brussels sprouts for a comforting meal.
- T-Bone Pork Chops with Sweet Potato Mash: Roast or grill the pork chops and serve with mashed sweet potatoes and sautéed greens. The natural sweetness of the potatoes balances the savory, juicy pork.
- Pork Chops with Pineapple Salsa: Grill the pork chops and top with a fresh salsa made from diced pineapple, cilantro, lime, and a touch of jalapeño for a sweet and spicy contrast.
T-Bone Pork Chops | Zone-1 Reviews
No going back
Jen
23/04/2024
finally no digestive problems
Allison
12/09/2024
Can digest with ease
Janet
29/11/2024
Happy :)
Tammy
16/05/2024
Can finally digest pork
Guillermo
19/12/2023
Thriving
Suzanne
22/12/2023
So happy i can eat pork again
Janet
11/12/2023
Wonderful
Andrea
29/03/2025
Low in PUFAs, Custom-Feed
Modern pork contains significantly higher levels of PUFAs than it did in the past, with conventional pork now containing the same amount of PUFAs as canola oil—definitely not ideal! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, and other PUFA-rich ingredients used in conventional feed. While pasture-raised pigs may have access to more natural grazing, they still require supplemental feed, which is often rich in PUFAs. As a result, even pasture-raised pork can still have elevated levels of omega-6 fatty acids, as the pigs’ diet directly influences the fat composition of their meat.
At Nourish, we’ve taken a different approach. We’ve developed a custom-made low-PUFA, nutrient-dense feed for our pigs, ensuring their meat is rich in metabolism-supporting fats and lower in inflammatory PUFAs. Our focus on better feed practices leads to healthier pigs and better food for you, with lab testing to back it up. Simply put, the better we feed our animals, the better the food you get.
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture enjoy a diverse, nutrient-rich diet, which includes not only supplemental feed but also fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then passed on to you through the meat you consume. In contrast, animals confined to buildings or cages are limited to their supplemental feed, leading to a less varied nutrient profile and, ultimately, a less nutrient-dense product.
At Nourish, we take it a step further with mobile pasture-raised practices, where our pigs are moved to a fresh patch of grass weekly. This ensures they have continuous access to fresh grasses and insects, providing them with a more varied and nutrient-dense diet. Unlike the generic “pasture-raised” label—which often lacks regulation—our mobile system prevents land degradation, preserves vegetation, and avoids the soil issues caused by prolonged animal presence. Regularly rotating the pigs allows the land to recover, supporting pig health, environmental sustainability, and, ultimately, your health.
Healthier Pigs, Free of Pharmaceuticals
Healthy animals don’t need pharmaceutical crutches. Our pigs are raised in optimal conditions—mobile pasture-raised with daily access to fresh grass, clean air, and space to express their natural instincts. Unlike confined pigs that require constant antibiotic interventions due to poor living conditions, our pigs aren’t trapped in their own waste or exposed to airborne toxins. Instead, they breathe fresh air, forage freely, and benefit from nutrient-rich grasses that support their gut and immune health. While pigs can’t survive on grass alone, regular access to fresh pasture provides key nutrients and fiber, promoting overall well-being.
This natural lifestyle eliminates the need for routine antibiotics, vaccines (including mRNA vaccines), hormones, and dewormers. Industrial pigs, crammed into barns or cages, rely on daily antibiotics in their water and an aggressive vaccine schedule just to survive. In contrast, our pasture-raised pigs exercise more, experience less stress, and develop stronger immune systems, resulting in healthier meat with superior nutrient density. By prioritizing regenerative farming, we raise resilient pigs that rarely get sick, avoiding the pharmaceutical dependence of conventional hog production.
