Pork Chops

Stuffed Pork Chops

April 2014

Stuffed Pork Chops–  We take our American chops, 1 ½ inch, tenderloin chops and stuff them with our homemade traditional stuffing.  Our stuffing recipe has been passed down for generations and is hand made from scratch daily.   One chop makes a meal for most anyone.  Do not over cook these.  350 degrees in the oven […]

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Italian Breaded Chops

April 2014

Italian Breaded Chops– These are our tenderloin chops lightly seasoned with Italian breading on both sides.  These chops contain both the eye muscle and tenderloin that are separated by a T shaped bone.  The Italian flavored breading contains bread crumbs, salt, garlic, marjoram, rosemary, oregano and spices and is made from scratch daily at our […]

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Smoked Pork Chops

April 2014

Smoked Pork Chops–  These are tenderloin chops, bone-in, that are fully smoked that bring out a classic ham flavor.  These chops are maple cured before entering the smoker.  These can be pan fried or grilled.  Remember our smoked products are nearly fully cooked so your basically just heating them back up.  Once you reach 145 […]

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Bacon Wrapped Chops

April 2014

Bacon Wrapped Chops– Extra thick cut, 1 ½ inch, boneless tenderloin chop that’s wrapped with Headon’s smoked bacon.  Tenderloin and bacon makes a great combination.  145 degrees in the middle for 15 seconds will leave a perfectly cooked chop that’s not dried out.

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American Chops

April 2014

American Chops–  Extra thick cut ,1 ½ inch, boneless tenderloin chop.  Plenty of tender pork in this chop to impress anyone.  145 degrees in the middle for 15 seconds will leave a perfectly cooked chop that’s not dried out.

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Single Cut Chops

April 2014

Single Cut Chops–  If you’re looking for the perfect chop for pork chop sandwiches here’s your solution.  These boneless tenderloin chops are cut either ¾ inch or 1 inch generally and fit perfectly on a bun.  They are great with bbq seasoning or plain.  145 degrees in the middle for 15 seconds will leave a […]

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Iowa Chops

April 2014

Iowa Chops–  These are extra think cut, 1 ½ inch, tenderloin chops with a larger tenderloin portion than any other chop.  These are great with our bbq seasoning or plain.  Again, 145 degrees in the middle of the chop for 15 seconds will leave a perfectly cooked chop that’s not dried out.

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Tenderloin Pork Chops

April 2014

Pork loin chops are cut from the sirloin end of loin. The eye muscle and tenderloin is divided by a T-shaped bone.  These bone-in chops are great with bbq seasoning or plain.  145 degrees in the middle of the chop for 15 seconds will leave you a perfectly cooked chop that’s not dried out.

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Butterfly Pork Chops

April 2014

Pork loin butterfly chops are a double chop, about two inches thick, which comes from the boneless loin eye muscle. It is sliced in half to form two sides resembling a butterfly.  We sell these chops plain or with bbq seasoning.  These can be used for pork chop sandwiches but we recommend the biggest buns […]

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