Pork Chop - Skinless

Our skinless porkchop cuts come from the loin’s rib, and the cut looks like a big eye of lean loin meat with a bone on the side. Since this meat cut has a high fat content, they are absolutely savory when cooked. Apart from making your dish extra flavorful, the fat also makes your chops a lot juicier.

Our skinless porkchop is great for grilling, broiling, or sear-roasting. Try broiling these cuts with rock salt and dip them in vinegar — a typical Pinoy comfort food.

Want your skinless porkchop well-done? Make sure you’re cooking it to 145°F. Then, let the meat rest for three minutes.

• Packed how you want it.
• Any cut, any request.