French Trimmed Pork Chop

French Trimmed Pork Chop

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

"Bone-in, beautiful, and full of flavour.”

The Quick Facts on Frenched Pork Chops

  • 100% Canadian pork
  • Average 10-12 oz each

Our French cut pork chops are hand-cut from the rib section of pork loins to order. Frenching is a technique where all meat is removed from the bone. Our pork chops are frenched on the bone for better presentation. These chops pack a ton of flavour even though they're one of our leanest pork cuts! Give these beautiful cuts your favourite dry rub or marinade. They are shipped fresh and never frozen. 

Goes Great With...

Perfect for a gourmet meal, these pork chops can be elevated to new heights when paired with the right selection of meats. From the smoky richness of bacon to the refined taste of veal cutlets, each combination promises to enhance the dining experience, offering a symphony of flavours that complement the star of the plate: the Frenched pork chop.

  • Bacon: Wrapping pork chops in bacon or serving them alongside adds a smoky, salty flavour that enhances the natural taste of the pork.
  • Sausage: A side of sausage links, such as spicy chorizo or sweet Italian sausage, complements the mild flavour of pork chops. The spices in the sausage can add an extra layer of taste to the meal.
  • Veal Cutlets: Veal, with its subtle and refined flavour, pairs nicely with pork chops. The similar textures of veal and pork allow for a harmonious combination, especially when both types of meat are prepared with complementary seasonings.
  • Duck Breast: Duck breast, known for its rich and slightly gamey flavour, can be a unique pairing for pork chops. The contrast between the duck's bold taste and the pork's milder flavour can create an interesting and sophisticated dish.Our Preferred Preparation for Frenched Pork Chops 

Our Preferred Preparation for Frenched Pork Chops 

For Frenched pork chops, our go-to cooking methods involve either frying them in a skillet or roasting them in the oven, each technique bringing out the best in their flavour and texture. Here are two of our favourite recipes – one for frying and one for roasting – that perfectly showcase the succulence and richness of these chops.

  1. Skillet-Fried Frenched Pork Chops with Herb Marinade

Ingredients:

  • 4 Frenched pork chops
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp rosemary, chopped
  • 1 tsp thyme, chopped
  • Salt and freshly ground black pepper to taste
  • 2 tbsp butter

Instructions:

  • Combine olive oil, garlic, rosemary, thyme, salt, and pepper in a bowl. Coat the pork chops with this marinade and let them sit for at least 30 minutes at room temperature.
  • Heat a large skillet over medium-high heat. Add the marinated pork chops and sear them for about 4-5 minutes on each side or until they develop a golden-brown crust.
  • Lower the heat, add butter to the skillet, and baste the chops for another minute.
  • Remove from heat and let the cooked chops rest for a few minutes before serving. This method ensures a flavourful and juicy chop with a perfectly seared exterior.
  1. Oven-Roasted Frenched Pork Chops with a Mustard Glaze

Ingredients:

  • 4 Frenched pork chops
  • 2 tbsp Dijon mustard
  • 1 tbsp honey
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Instructions:

  • Preheat the oven to 375°F (190°C).
  • Mix Dijon mustard, honey, apple cider vinegar, salt, and pepper in a small bowl to create the glaze for a delicious seasoning.
  • Brush the pork chops with olive oil and then generously apply the mustard glaze on both sides.
  • Place the chops in a roasting pan and roast in the oven for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
  • Let the chops rest for a few minutes after taking them out of the oven. This process will yield a tender, moist chop with a delightful balance of sweet and tangy flavours from the glaze.

How It Ships...

Our Frenched pork chops are hand-cut to order at our Toronto butcher shop and then vacuum-sealed and sent to your door within 12-24 hours of your order. We deliver throughout the greater Toronto area, or you can even visit our store to pick up your online order.



Perfect Pairings for Our Prime Tenderloin

Our bone-in rib steak needs sides that complement its bold flavour. From crispy bites to fresh greens, these pairings make every mouthful even better:

  • Crispy tallow potatoes: Golden, crunchy, and cooked in beef fat, they’re the ultimate sidekick to a rich, juicy steak.
  • Caesar salad: Crisp romaine, garlicky dressing, and sharp parmesan bring just the right amount of freshness to balance out the rib steak’s depth.
  • Roasted mushrooms: Earthy and buttery, they soak up every drop of flavour and round out your plate beautifully.
  • Creamed spinach: Silky and savoury, this steakhouse classic adds richness without stealing the spotlight.
  • Charred asparagus: With a little lemon and a hint of smoke, it cuts through the marbling and brightens every bite.

How We Craft the Ideal Tenderloin Experience

Tenderloin steaks shine with simple preparation. Here’s how we like to cook them for the most delicious steakhouse experience at home:

Bring to room temperature

Take the steaks out of the fridge about 20–30 minutes before cooking so they sear evenly.

Season simply

A generous sprinkle ofsea saltand freshly cracked black pepper is all you need.

Sear in a hot skillet

Heat a cast iron or heavy pan over medium-high, then sear each side for 2–3 minutes until a golden crust forms.

Add butter and aromatics

In the last minute, baste with melted butter, garlic, and thyme for extra richness.

Finish to medium-rare

Reduce the heat slightly and cook until the internal temperature reaches 130°F for a tender, pink centre.

Rest before serving

Let the steaks sit for 5 minutes to lock in juices before slicing and serving.

From Our Butcher’s Counter to Your Kitchen

Our USDA Prime tenderloin is shipped fresh from our butcher’s block, carefully packed so it arrives at your kitchen in perfect condition:

  • Hand-cut to order and prepared by our butchers the same day it’s packed.
  • Vacuum-sealed at peak freshness to lock in natural juices and tenderness.
  • Insulated, temperature-controlled packaging: Ice packs and sturdy boxes keep your order cold and safe in transit.
  • Fast delivery across the GTA: Toronto, Mississauga, Vaughan, Scarborough, and surrounding areas within 12–24 hours.
  • Convenient storage: Cook within the week or freeze to enjoy later without losing quality.

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.