About Stone Arch Farms
Through proper animal husbandry, Stone Arch Farm raises heritage breed Mangalitsa pigs. Originating in Hungary, Mangalitsa pigs, also called "hairy pigs" or "hairy sheep" (derives from Serbian language) have a striking physical characteristic that sets them apart from other pig breeds—their dense, curly fleece, reminiscent of a sheep's coat. This woolly covering serves as excellent insulation, allowing them to thrive in colder temperatures and making them well-suited for outdoor rearing in Lancaster County.
Our 100% purebred Mangalitsa pigs consist of all three types: blonde, red and swallow-bellied. One of the most appealing aspects of raising Mangalitsa pigs is their superior meat quality. The breed is renowned for its marbled, succulent, and flavorful meat, which is often compared to the highly prized Japanese Wagyu beef. The high fat content in the meat results in unparalleled tenderness and a unique taste profile that sets it apart from conventional pork. The Mangalitsa's distinctive flavor makes it a preferred choice for thoughtful chefs and food enthusiasts who value rare ingredients.
Our Mangalitsa pig's exceptional fat quality makes it highly versatile in the kitchen. Mangalitsa fat has a low melting point, rendering it ideal for creating lard, which possesses unmatched cooking properties. Mangalitsa lard enhances the texture, flavor, and aroma of dishes, making it a staple ingredient in traditional sausage and charcuterie applications. We like to call it "liquid gold". Additionally, the breed's fat composition is rich in monounsaturated fats, which are considered heart-healthy and have a more favorable impact on cholesterol levels.
From a sustainability standpoint, raising Mangalitsa pigs can be advantageous. Their ability to utilize Stone Arch Farm pastures and forage effectively reduces the reliance on concentrated feeds (we supplement with a local non-gmo corn feed). Additionally, their hardiness and resilience enable them to adapt well to Lancaster County weather all year long. The Mangalitsa pigs raised on Stone Arch Farm pastures with their distinctive appearance, exceptional meat quality, and culinary versatility make it highly sought after by both chefs and consumers.
Pork ChopsProducts found: 2
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Pork Chops Delivered to Your Door
Pork Chops Near Me!
What is a Pork Chop?Pork chops are one of the most popular and versatile cuts of pork, sourced from the loin of the pig, which extends from the hip to the shoulder. There are various types of pork chops, but they all cook the same, and when prepared correctly, each type offers a tender and flavorful eating experience. Whether you’re grilling, baking, sautéing, or even air frying, cooking your pork chop to an internal temperature of 145°F (63°C) is key to achieving that perfect bite.
Types of Pork Chops
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Porterhouse Chop: Cut from the lower back, this large chop includes a portion of the tenderloin and is recognized by its T-bone shape.
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T-Bone Chop: Similar to the Porterhouse but with a portion of tenderloin exposed on at least one side.
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Ribeye Chop: Derived from the rib portion of the bone-in center cut rib, often frenched to remove meat around the rib bone.
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New York/Center Cut Chop: Boneless and typically cut 1 ¼ inches thick, these chops are cut above the loin chop and are known for their tenderness.
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Blade Chop: These chops are cut from the beginning of the loin or shoulder area, often thicker and more marbled, commonly prepared as pork loin country-style ribs or butterflied.
How to Cook a Pork Chop
Regardless of the type, pork chops cook similarly. Whether you’re grilling, baking, sautéing, or air-frying, be sure to cook your pork chop to an internal temperature of 145°F (63°C) for optimal tenderness and flavor. The cooking time and temperature will vary based on the chop’s thickness (typically between ½ to 2 inches) and whether it’s bone-in or boneless. Here are some general tips:
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Grill or Sear: For a crispy, caramelized exterior, grill or sear your pork chops on medium-high heat and finish them in the oven if needed.
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Oven Baking: For a juicy, tender chop, bake in the oven at around 375°F (190°C) for 20-25 minutes, depending on thickness.
Fun Facts About Pork Chops:
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Pork chops are a great source of lean protein and are one of the most versatile cuts, perfect for a wide range of recipes from casual dinners to gourmet meals.
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Bone-in chops are known for their additional flavor, while boneless chops offer a leaner option with faster cooking times.
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Pork chops are often paired with fruit-based sauces, like apple sauce, or tangy sides such as sauerkraut for a balance of flavors.
Nutritional Benefits:
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Protein: A great source of high-quality protein, ideal for muscle repair and overall body health.
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B Vitamins: Rich in B6 and B12, which help your body convert food into energy and maintain a healthy nervous system.
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Iron & Zinc: Offers essential iron for red blood cell production and zinc for immune function and cell repair.
Cooking Tips:
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Grill or Pan-Fry: Pork chops are perfect for grilling or pan-frying—make sure to cook over medium heat for a golden-brown crust and tender inside.
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Rest After Cooking: Let your pork chop rest for 3 minutes after cooking to lock in juices and improve flavor.
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Pair with Sweet or Tangy Sauces: Complement pork chops with apple chutney, mustard glaze, or a simple garlic butter sauce for added flavor.
Cooking Temperatures:
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Pork chops should reach an internal temperature of 145°F (63°C) for a perfect meal.
Meat Delivery:
Order pork chops directly from trusted local farmers and butchers, and have them delivered straight to your door. At ChopLocal, we make it easy to skip the grocery store and enjoy premium, farm-fresh cuts. Supporting local farmers has never been more convenient, and you’ll love the quality and flavor that comes straight from the farm.
