We’re convinced happy pigs (pasture-raised) = DELICIOUS pork. We recently came across local, pasture-raised boneless pork loin at Whole Foods, and boy, was it delicious!
I bought a big chunk of this gorgeous pork loin, and cut it up in about 1 inch pieces. For dinner, I left 2 pieces out to bring them back to room temperature (about 30 minutes), and then seasoned both sides with salt and pepper. In a non-stick pan, I drizzled some olive oil and cooked the chop on medium-high heat, 6 minutes on each side. Rest for at least 5 minutes. I served the chop with garlic spinach. AH-MAZING!
David didn’t eat pork for a long time, in large part because he never found it particularly tasty. Nowadays, he is a big believer in good, high-quality pork, cooked well. Local, pasture-raised pork has been a good meat option for us, as, at about $8.99 a pound, it’s a good deal for high quality meat. Chops are our favorite, since the flavor is fabulous — and when the pork is this excellent quality, you really taste the difference in the fat. Pasture-raised pork fat just melts in your mouth in the most elegant way. Frankly, we prefer these amazing pork chops to, say, veal chops.
I cook bone-in chops in the similar way, too — cooking time depends on how thick the chops are, of course. It’s important to make sure the pork is cooked through, but not overcooked — a blushing pink is just lovely.
We like our gorgeous pork cooked simply, accompanied by the simplest greens — whether it be some sauteed spinach or some salad — as pasture-raised pork is delicious pork, and need no fussing about.
eat. live. paleo. 
If you can find pasture-raised heritage pork it’s even better! We get Red Wattle pork that is great. In the fall/winter we can get Red Wattle pork that was fattened on hazelnuts, and it’s out of this world delicious!
I’ve had Red Wattle pork chop at Vinegar Hill in Brooklyn, and I agree, it is truly delicious! I’ve never seen it at a super market, though… Amazing the difference in flavor quality makes!