I’ve cooked these 4 different ways and all were great: grill, broiler, skillet and baked. Versatile and quick cooking with fantastic taste and texture. They’re quite large, but because they’re so delicious you tend to eat the whole thing.
“This Old Bob” called the pork chops “absolutely fabulous” and told us how he cooked them:
The chops had beautiful marbling. I dry brined them with about 3/8 tsp. of kosher salt each for 1-1/2 hours. First I seasoned them with some ground pepper and seared them. Then I used your sous vide recipe at 145 degrees. Then seared them again for about 1-2 minutes. They needed nothing else. Absolutely some of the best chops we ever ate.
The Milanese cut comes from the end of the six-rib rack. The chine bone is removed, and the rib bone is left attached. This is a classic example of a butcher’s cut: one too irregular to be sold in the case. Just as tasty as the more perfectly formed chops from the middle of the rack, this chop often served the butcher’s family. It’s a customer favorite, and is often sold out because of that!
Tom in NJ likes our Berkshire Pork Milanese Chops:
I have been buying these from my local grocer for about 6 years now and I have never bought another pork chop from any place (Whole Foods, Fresh Direct, etc.) that matches the quality and utter delicious bacony, savory flavor these chops inherently have. We use a rub on them, its called “Char Crust” and the original is amazing with this chop as they both enhance each other’s flavor. Also grilled or cooked in a pan with some salt, pepper and garlic these are fantastic as well.
What the T-bone steak is to beef, the porterhouse chop is to pork. Chefs have known it for years, but the cut is not commonly available to the public. We’re changing that by offering this thick and impressive piece of pork to the home cook.
Marco in NY is a big fan:
This is without doubt the best pork that we have ever had period. We like to marinate it simply using salt, dried herbs, garlic & ground allspice. This accentuates the natural sweetness of the pork. The marinade is taken from Julia Child’s “Mastering the Art of French Cooking Vol. 1” that we have used since the 1970’s. When grilled over charcoal in the summer, a good rosé or rosato is our choice.
“CCN2” in VA tried two pork chops and loved them both:
I bought the porterhouse cut and NY strip. Beautiful cuts of pork. Very flavorful and delicious. Did not season with anything other then salt and pepper. I wanted to taste the true flavor of this premium pork. It did not disappoint.I had 3 meals from it, so hefty!I seared on top of stove and finished in the oven to 135 internal temperature. Perfecto!
These pork chops were only recently added to the Berkshire pork offerings at dartagnan.com.
This chop is center-cut from the rib section of the loin, and may very well be the perfect pork chop. The frenched bone (the baby back rib of BBQ fame) gives you something to hold onto, and makes for a lovely plate presentation.