Backdraft Center Cut Pork Chop

This Firehouse staple is a juicy, thick, and oh-so-good, thanks to the way Smoke Eater's master butchers cut these chops. Each chop comes on the bone, has beautiful marbling throughout, and is trimmed leaving a fat cap on top that makes for ideal cooking. That means extra flavor and lots of juiciness! When the time comes to cook your pork chops, start off by placing the fat cap on the pan first. Searing the cap will create a delicious crispy edge, and the juice from the fat will enable you to cook the rest of the chop without using oil. Enjoy your trip to pork paradise with these special chops!