These 8oz Bone in Pork Chops are cut from the prized section just behind the rib cage and before the ham. Known as bone in loin chops, they are the pork equivalent of a classic beef striploin. Naturally lean like a boneless tenderloin, each chop benefits from the flavour boosting bone, keeping the meat juicy, tender, and richly satisfying.

Raised in the Fraser Valley and expertly processed by our friends at Two Rivers Specialty Meats in North Vancouver, these chops reflect a shared passion for connecting British Columbians with exceptional local products. Two Rivers is known for its commitment to responsible sourcing, artisan butchery, and showcasing the very best meats from BC farms, ensuring every cut is crafted with care and quality you can taste.

COOKING TIP: Season the bone in pork chops with salt and pepper, then sear them in a hot pan with a little olive oil until golden on both sides. Add a spoonful of butter, a crushed garlic clove, and a sprig of rosemary, and spoon the melted butter over the chops as they finish cooking to an internal temperature of 145°F. Remove the chops to rest, then splash a bit of chicken stock into the pan, stir in a small spoon of Dijon, and let it simmer for a minute to create a quick pan sauce. Pour the sauce over the chops and serve.