Tomahawk Pork Chop, Frenched Bone-In Rib Chop

This is a thick-cut, bone-in pork chop with an extra-long, frenched rib bone. Hand-cut from the rib section, the tomahawk chop is left on the bone to maximize flavor and moisture, and to make a statement on the grill. The long rib bone isn’t just for presentation. It helps the chop cook more evenly and stay juicy, especially over high heat. With good marbling and a generous thickness, this cut is well suited to grilling, reverse searing, or pan-searing and finishing in the oven. Our pigs are raised outdoors on pasture and wooded ground in Sussex County, New Jersey, with room to roam and root as pigs should.  If you want a pork chop that eats like a centerpiece rather than a weeknight afterthought, this is it. Chop Details: Pasture-raised pork French cut bone-in chops Thick cut USDA processed, vacuum sealed for freshness Raised on our farm in Sussex County, New Jersey No antibiotics, no added hormones, just pork raised carefully and processed under USDA inspection.