This is a highly perishable product. It is shipped frozen with gel packs and must be frozen or used immediately upon arrival.
Shipping & Delivery Information
Shipping charges are additional to merchandise prices. We ship via UPS, which requires a street address for delivery. For this reason, we cannot ship to P.O. Boxes. Also, we do not accept C.O.D. orders. All highly perishable items are shipped on Mondays and Tuesdays only, and should be refrigerated or frozen immediately upon receipt. All products shipping to Alaska, Hawaii, or Puerto Rico must ship by Second Day Air (2DA) during colder months and Next Day Air (NDA) during warmer months.
How are shipping charges determined?
We calculate actual UPS shipping charges based on the shipping method, the weight of the product, and the zip code the product is shipping to. If you purchase several products to ship to the same address, the total shipping charge will likely be different than the estimated charges for each individual item, because the items can be combined into a single shipping container.
What shipping methods are available?
Standard Ground shipping is the least expensive, but it is only available for highly perishable products that ship with 1-2 day transit times. See UPS transit days map below. These items are identified in our catalog and on the website with a red plane
. All highly perishable items must arrive in 2 days during cold months and in 1 day during warmer months. During cold months, it can ship ground if the transit time is 1-2 days; otherwise it must ship 2DA. During warmer months, it may ship ground if the transit time is 1 day, otherwise it must ship NDA. The actual dates to define cold and warm months are set each year, but are generally April and October.
Expedited Shipping
Next Day Air and Second Day Air are options for any product if you need a guaranteed delivery date. You will be able to choose your preferred delivery date during the Checkout Process and see the estimated shipping charges for each Shipping Method.
More questions about shipping?
Please call our toll-free Customer Service Help line at 1-800-290-9213 between 9-5 (Eastern Time) Mon-Fri.
Storage: Pork chops are shipped forzen. Refrigerate or freeze upon receipt. Keep raw pork chops in their original wrapping and store them in the refrigerator, where they will keep for three to five days. Cooked pork will keep four to five days in the refrigerator. To freeze, wrap meat well in plastic, foil, or butcher paper and store at 18°F (0°C) for four to six months. Leftover cooked pork chops may be frozen for one month.
Thawing: Thaw pork in original package in the refrigerator 8 to 10 hours, depending on size and number of chops. Do not refreeze thawed pork chops. Preparation: Cooking is required, after thawing. To prepare for cooking, trim visible fat from the chops. External fat should be trimmed to about 1/8 inch (0.3cm) in thickness.
Cooking: It is neither necessary nor desirable to cook pork until it is completely white. Today’s pork is so lean that overcooking makes it tough. We like to cook pork chops medium, so that the meat is roasted on the outside and still moist on the inside. Pork chops can be broiled, sautéed, grilled, braised, or baked. They should be cooked to an internal temperature of 160°F (70°C). When done, the internal color changes to white with traces of pink in the center.
Broil: Place chops on a pan about four inches (10cm) from the element and cook on each side. Cook until the chops reach an internal temperature of 160°F (70°C), 4 to 11 minutes per side; thick meat with bone in takes longer than thinner, boneless chops.
Bake: If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in an oiled pan in a 350°F (180°C) oven until they reach an internal temperature of 160°F (70°C), about 30 minutes.
Braise: Heat oil in a pan on the stove, brown chops briefly on both sides, place chops in a baking dish with sauce, cover, and cook at 325°F (170°C) until tender, about 1 hour.
Sauté: Heat oil in a skillet over medium-high heat, or use a nonstick pan. Cook on both sides until the center meat is white but still juicy, or until the internal temperature reaches 160°F (70°C), a total of 7 to 8 minutes depending on thickness of the chops.
Grill: Brush chops with oil on both sides and grill over coals about 4 minutes per side or until chops are white but still juicy on the inside and have reached an internal temperature of 160°F (70°C).
Shelf Life: 3-5 days refrigerated (raw), 5 days refrigerated (cooked), 4-6 months frozen (raw), 1 month frozen (cooked).