Berkshire Pork

From R Family Farms

Berkshire pork comes from a heritage breed of pig originally from England, known for its exceptional marbling, tenderness, and rich flavor. Unlike conventional pork, Berkshire pork has a darker, redder hue and a juicy, buttery texture that many compare to fine beef. It’s prized by chefs and food lovers alike for its natural sweetness and superior eating experience, making it a standout choice for premium cuts and gourmet meals.

Cooking tips:

  1. Don’t Overcook It – Berkshire pork is more marbled than conventional pork, so it stays juicy, but it's still best cooked to 145°F internal temperature, then rested for 3–5 minutes. This keeps it tender and flavorful.
  2. Simple Seasoning Works Best – Let the natural flavor shine. A light rub of salt, pepper, garlic, and herbs is often all you need.
  3. Sear, Then Finish – For chops or tenderloins, sear in a hot pan to create a crust, then finish in the oven to gently bring it to temp without drying it out.
  4. Low and Slow for Tougher Cuts – Cuts like shoulder or Boston butt benefit from slow cooking or braising to break down connective tissue and bring out richness.
  5. Let It Rest – Always let the meat rest after cooking to lock in juices and enhance flavor.

Here is a recipe to try using our Berkshire Pork Chops!

Garlic-Herb Seared Berkshire Pork Chops

Cook Time

  • Prep Time: 10 minutes
  • Cook Time: 8–10 minutes
  • Servings: 2–4

Ingredients

  • 2–4 Berkshire pork chops (bone-in or boneless, about 1 inch thick)
  • 1 tbsp olive oil or butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh rosemary or thyme, chopped (or 1 tsp dried)
  • Salt and pepper, to taste
  • Optional: a splash of lemon juice or white wine for deglazing

Instructions

  1. Prep the chops: Pat pork chops dry with paper towels. Season generously on both sides with salt, pepper, garlic, and herbs.
  2. Heat the pan: In a large cast-iron or stainless skillet, heat olive oil or butter over medium-high heat until hot but not smoking.
  3. Sear the chops: Place pork chops in the pan. Sear for 3–4 minutes on each side, or until nicely browned and the internal temperature reaches 145°F.
  4. Optional step: Deglaze the pan with a splash of lemon juice or white wine, scraping up browned bits for extra flavor.
  5. Rest: Transfer chops to a plate and let rest for 5 minutes before serving. This keeps them juicy!

Tips & Swaps

  • Storage: Leftovers keep well in the fridge for up to 3 days. Great sliced over salads or in wraps.
  • Swap herbs: Try sage, parsley, or Italian seasoning if you don’t have rosemary or thyme.
  • Pan sauce idea: Add a spoonful of Dijon mustard and a splash of cream or broth after searing for a quick pan sauce.