French-Cut Pork Chops
French-Cut Pork Chops
1.5 lb avg
French-Cut Pork Chops
French-Cut Pork Chops
1.5 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
- Description
- Ingredients
- Standards
- Best Uses
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.
Cooking Methods
- Grilling: Grill French cut pork chops over medium-high heat for 4–6 minutes per side until they reach an internal temperature of 145°F. This method gives them a nice sear while maintaining tenderness. Serve with a light glaze or chimichurri sauce for added flavor.
- Pan-Seared and Roasted: Sear the pork chops in a hot skillet with tallow, or ghee for 2–3 minutes on each side until golden, then transfer them to the oven at 375°F to finish cooking for 8–12 minutes. This method creates a beautiful crust while keeping the meat juicy inside.
- Oven-Roasted: Season the pork chops with salt, pepper, and your choice of herbs or spices. Roast at 375°F for 20–25 minutes or until they reach an internal temperature of 145°F. You can also add vegetables like root vegetables or apples to the pan for a one-pan meal.
- Grilled with a Sweet Glaze: Brush the pork chops with a sweet glaze (such as honey, maple, or balsamic vinegar) during the last 5 minutes of grilling for a caramelized finish.
Meal Ideas
- Classic Pork Chop with Apples and Onions: Sear the French cut pork chops and serve them with sautéed apples and caramelized onions for a simple yet flavorful meal. The sweetness of the apples complements the rich flavor of the pork.
- Pork Chops with Mustard Cream Sauce: Prepare a Dijon mustard and cream sauce to pour over the cooked pork chops for a rich, tangy finish. Pair with roasted potatoes and steamed asparagus.
- Herb-Crusted French Cut Pork Chops: Coat the pork chops in a mixture of fresh herbs (such as rosemary, thyme, and garlic), breadcrumbs, and a little olive oil, then roast or pan-sear. Serve with a side of mashed potatoes and green beans.
- Pork Chops with Balsamic Glaze: Roast the pork chops and finish with a balsamic glaze reduction for a sweet and tangy contrast. Serve with roasted Brussels sprouts or a simple salad.
- French Cut Pork Chop with Garlic Herb Butter: After cooking the pork chop, top it with a dollop of homemade garlic herb butter, allowing it to melt over the chop for added richness. Serve with roasted sweet potatoes or a green salad.
- Ryan G.Verified BuyerRated 5 out of 5 stars6/20/265 Stars
Holy smokes the chicken breast is so dang good
- Todd H.Verified BuyerRated 5 out of 5 stars6/18/265 Stars
Awesome
- Todd H.Verified BuyerRated 5 out of 5 stars6/18/265 Stars
Tasty…
- Julie S.Verified BuyerRated 5 out of 5 stars6/16/265 Stars
My son just came to me and said “omg can you please get that turkey again it was amazing “
- Debra B.Verified BuyerRated 5 out of 5 stars6/11/265 Stars
Real chicken. Excellent!
Farming Practices
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 for strong metabolisms! This shift is largely driven by changes in the pig’s diet, specifically the mass production of corn, soy, distiller grains, 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 corn- and soy-free 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, better food for our animals means better food for you!
Mobile Pasture-Raised for Optimal Nutrition
Pigs raised on pasture have access to a more diverse, nutrient-rich diet, including supplemental feed, fresh grasses, plants, and insects. This variety enhances their nutrient intake, which is then reflected in the quality of the meat you consume. Pasture-raised animal products are often richer in fat-soluble vitamins. For example, vitamin D levels increase with sunlight exposure, as animals synthesize it in their skin and store it in their fat. Vitamin K2 levels are also influenced by diet, with grass-fed animals typically containing higher amounts of this essential nutrient. Truly pasture-raised animals may also contain higher levels of beneficial compounds like polyphenols, which support gut and overall health.
In contrast, animals raised in confinement are limited to a uniform feed source, resulting in a less diverse nutrient profile and a less nutrient-dense final product.
At Nourish, we take this a step further through mobile pasture-based practices. Our pigs are regularly moved to fresh pasture, ensuring continuous access to new grasses and insects while preventing overgrazing. Unlike the loosely defined “pasture-raised” label, this system protects soil health, preserves vegetation, and supports a more natural environment for the animals. The result is healthier pigs, more sustainable land use, and ultimately, more nutrient-dense food for you.
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 move and 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.
