Thin Cut Bone-in Ribeye Pork Chops - avg 1.05 lbs

The ribeye chop is cut from the rib section and carries more marbling than the loin chops — which means more flavor. At about a half inch thick, it's quick on the grill or in a cast iron pan. The bone helps it stay juicy even at high heat. Serve with something that can stand up to it: roasted root vegetables, polenta, or a simple herb butter.

Our pigs are raised outside on real green pasture — not a concrete slab or a barn with a window. Farmer Keith feeds them a transition and certified organic, soy-free blend of small grains like wheat, barley, and split peas, which slows their growth and produces pork that's richer, more flavorful, and noticeably different in color and quality. You won't find pork raised like this at any grocery store. No growth drugs. No soy. No shortcuts.