Natural pork chops

Juicy and full of flavour, our natural pork chops are the weeknight dinner you can count on: oven, pan or BBQ, they're ready in under 30 minutes. Cut bone-in from the loin, each weighs 250 to 350 g — a generous single portion. Québec pork raised without antibiotics, vacuum-sealed, frozen and delivered to your door.

The Bone-In Pork Chop

The pork chop — sometimes called a pork cutlet or loin chop — is cut from the loin, along the spine. The bone matters: it shields the meat as it cooks, keeping it juicier and more flavourful than a boneless chop. It's a lean cut, which is why there's only one rule for getting it right — don't overcook it.

Natural Québec Pork

Our chops come from Québec pork raised without antibiotics in Montérégie — the region known as Québec's "pantry," and the heart of the province's pork farming. [TO CONFIRM: raised on Les Fermes Valens' land, or by a partner farmer in the region?]

Taste & Nutrition

A bone-in chop has a clean, honest pork flavour and tender meat when cooked to the right point. Lean and high in protein, it's also an excellent source of thiamine (vitamin B1), one of the nutrients pork is best known for.

How to Cook Pork Chops: Oven, Pan, BBQ or Slow Cooker

Thaw in the refrigerator (about 24 hours), then take the chops out 20 minutes before cooking. Pat them dry and salt generously — a dry surface browns better.

• In the oven (the secret to tender pork chops) — sear 2 minutes per side in a very hot pan, then finish in a 180 °C (350 °F) oven, covered in sauce, for 15 to 25 minutes depending on thickness. The sauce protects the meat and keeps it moist.
• Pan-fried — 4 to 5 minutes per side over medium-high heat, turning once.
• On the BBQ — preheated grill over medium-high, 4 to 6 minutes per side.
• Slow cooker — sear first, then 4 to 6 hours on low in liquid (stock, sauce or apple juice).
• Marinated — a pork chop marinade of oil, garlic, Dijon mustard and maple syrup, 2 hours to overnight in the fridge, tenderizes the meat and adds flavour.

Take them off the heat at 71 °C (160 °F) internal, Health Canada's recommended temperature, and rest 5 minutes before serving. A lean chop goes from juicy to dry fast — a thermometer makes all the difference. See our Meat Temperature & Cooking Time guide.

Serving & Pairing

Mashed or baked potatoes, homemade applesauce, roasted vegetables or coleslaw: a pork chop goes with anything comforting. Off the BBQ, serve it with corn on the cob and potato salad.

Mom's Tender Oven-Baked Pork Chops Recipe (Ketchup, Brown Sugar & Soy Sauce)

The classic Québec family recipe, and the easiest way to truly tender pork chops: they cook in their own sauce.

Ingredients (serves 4): 4 pork chops (about 300 g each) · 1 onion, sliced · 1 garlic clove, minced · 125 ml (½ cup) ketchup · 60 ml (¼ cup) brown sugar · 30 ml (2 tbsp) soy sauce · 125 ml (½ cup) water · salt and pepper.

Preheat the oven to 180 °C (350 °F). Season the chops with salt and pepper and sear 2 minutes per side in a very hot oiled pan. Place them in an oven dish with the onion. Whisk together the ketchup, brown sugar, soy sauce, garlic and water, and pour over the chops. Cover and bake 25 minutes, then uncover and bake 10 minutes more to caramelize the sauce, until 71 °C inside. Serve with mashed potatoes.

Pork Chop Price & Ordering

• Regular price: $22.13/kg — about $6.64 per chop (300 g average)
• Weight: each chop weighs 250 to 350 g
• Priced by weight: the final price at checkout reflects the exact weight of your chops and may differ slightly from the listed estimate.
• Product number: 1120755
• Packaging: packed fresh and vacuum-sealed, then frozen to lock in quality.
• Storage: keeps up to one year in the freezer; once thawed, keep refrigerated and enjoy promptly.
• Where to buy: home delivery across Quebec and Montreal in refrigerated trucks, free shipping over $225. Pickup at 62 rue York, Huntingdon — usually ready within 24 hours.