Pure, rustic, and bursting with local ranch goodness. Our aromatic herb infusion keeps these bone-in cuts moist on the coals, while the intense heat creates a bold crust and a soft center for your evening feast.
Checklist
- 4 bone-in Jam N The Ham pork chops (1–1.5 inch thick)
- 3 tbsp olive oil
- 3 minced garlic cloves
- 1 tbsp chopped rosemary
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- zest and juice of 1 lemon
This mix puts our heritage pork in the spotlight.
Stealing the Flame
Expert. Patience pays. Resting the meat 5–10 minutes lets the juices settle, so every cut stays succulent.
- Whisk the oil, garlic, rosemary, thyme, salt, and pepper together. Coat the chops, cover, and refrigerate at least 4 hours. Take them out 20 minutes before cooking so they lose the chill and cook evenly.
- Heat the grill to medium-high. Grill the chops about 5 minutes per side, until the center reaches 145°F. Turn them once for clean grill marks, and keep the lid down between turns to hold the juices in.
- Rest the chops for ten minutes before serving. Pair with a garden salad or roasted root vegetables, and finish with a squeeze of lemon.
Buy The Cut
Shop our stock — pasture-raised chops, cut thick.