Pastured Pork Chops and Cutlets

Pasture-raised pork chops and cutlets from pigs rotated through pasture and woodlot on the slopes of Rutan Hill in Wantage, New Jersey.

Every cut here comes from the loin. Boneless chops are cut 1" from the center and are the everyday pan or grill chop. Bone-in chops and frenched tomahawk rib chops are cut 1¼" from the rib end, where the loin eye is widest. Porterhouse chops come from the sirloin end and carry both loin and tenderloin on the bone. Sirloin cutlets are boneless and thin, for cutlets, schnitzel, or quick weeknight cooking.