Maine Pasture-Raised Bone-In Pork Chops
2 Chops Per Package - Avg. 1 lb
TEMPORARY LIMIT 4 PACKAGES PER CUSTOMER
Serendipity Farm's pork is full of old-fashioned flavor, with delicious fat and savory meat. You can use the pork with most recipes but keep in mind that this pork isn't as lean as the variety you'll find in the grocery store and it has a lot more flavor. No antibiotics or growth hormones.
We are excited to be partnering with Serendipity Farm in Bradford, Maine. The Lorette family has been raising livestock for 45 years. Their pork has many fans and a well-earned reputation for being exceptional.
- 2 bone-in chops per package - Avg. weight 1 lb
- Pasture raised at Serendipity Farm, Bradford, Maine
- All Natural - No Antibiotics - No Hormones
- USDA inspected
- Hand cut and trimmed
- Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer
For over 40 years, Serendipity Farm and the Lorette family name have stood for integrity and quality In Maine farming circles.
That legacy continues today with George Lorette at his farm in Bradford. George grew up in Maine, but then left to get a degree in animal science and livestock production from Kansas State University. After Kansas State he worked at Murphy Hog Farms in North Carolina before returning to Maine to raise his own family and launch his own hog farm.
Serendipity today produces the highest quality all natural, pasture-raised pork.
One of the most common misconceptions about pork is that it needs to be cooked well-done. For decades, it was common practice to cook pork to a minimum internal temperature of 160 F. The slightest trace of pink in a grilled pork chop or roasted pork loin was cause for alarm.
In 2011, the USDA updated their recommendations. The USDA now lists 145 F as its recommended safe minimum cooking temperature for fresh pork.1 This cooks pork to medium as opposed to well-done. A pork loin cooked to 145 F might look a little bit pink in the middle, but that's perfectly all right. In fact, it's great.
PRO-TIP: Because of something called "carry-over cooking," you have to remove your pork roast from the oven when its actual temperature is 5 to 10 degrees below its target temperature. The meat's internal temperature will continue to increase for a while, even after you take it out of the oven. The bigger the piece of meat and the higher your cooking temperature, the greater this effect will be.
How do I cook pork chops without drying them out?
- Buy bone-in pork chops.
- Add a flavor boost with a simple marinade.
- Bring the meat to room temperature before cooking.
- Start them on the stove; finish them in the oven.
- Add a splash of chicken stock to prevent the meat from drying out in the oven.
I love pork. I love bacon.
Well, I should qualify that. I love good pork and good bacon but I hate grocery store pork and bacon.
I've got two problems with grocery store pork.
First, it is bland, flavorless and rubbery.
Second, the pigs come from factory farms where the conditions are inhumane. (Maybe in the US and maybe from another country. Labels are deceiving.)
I've been on a quest for great pork from a farmer I could trust for months now. And this spring I finally found him. I am over-the-moon thrilled to be able to offer our customers pork that tastes great and was raised humanely from Serendipity Farms in Bradford, Maine.